In a blender, combine half a ripe avocado, sour cream, fresh lime juice, cilantro, a pinch of salt, and a splash of water. Blend until smooth and creamy. Transfer to a bowl, cover, and chill in the fridge.

Heat avocado oil in a large skillet over medium heat. Add chopped onion and sauté for 2-3 minutes until translucent. Add ground turkey and taco seasoning. Cook for 4-5 minutes until fully browned.

Stir in drained black beans and green chiles. Add any remaining taco seasoning to taste. Simmer on low heat for about 15 minutes until thickened.

Preheat oven to 425°F (220°C). Lay flour tortillas on a baking sheet, sprinkle Monterey Jack cheese on half, then spoon turkey filling over cheese. Fold tortillas in half.

Bake in preheated oven for 10-12 minutes until tortillas are crisp and golden. Watch closely to avoid burning.

Remove tacos from the oven, cool for a minute. Serve with chilled avocado sauce on the side.