In a blender, combine half a ripe avocado, sour cream, fresh lime juice, cilantro leaves, kosher salt, and a splash of water. Blend until smooth, adjusting consistency by adding more water if necessary.

In a large skillet over medium heat, warm two tablespoons of avocado oil. Add chopped onion and sauté for 2-3 minutes until translucent, then stir in the lean ground turkey. Season with your homemade taco seasoning and cook for about 4-5 minutes, breaking clumps until browned and fully cooked.

Once turkey is cooked, add drained black beans, green chiles, and any remaining taco seasoning to the skillet. Pour in a small amount of water, reduce heat to medium-low, and let simmer for 15 minutes.

Preheat oven to 425°F (220°C). Lightly coat a baking sheet with cooking spray. Lay flour tortillas flat on the baking sheet. Sprinkle a little shredded Monterey Jack cheese in the center, followed by a spoonful of turkey filling. Fold tortillas over, brushing tops with avocado oil.

Place baking sheet in preheated oven and bake for about 10-12 minutes until golden brown and crispy.

Remove tacos from the oven and let cool for a couple of minutes. Transfer to a serving platter and serve with the creamy avocado sauce for dipping.