Name: Crispy Ground Turkey Tostadas
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Red onion, halved and thinly sliced - 1; Mexican crema - ¼ cup; Limes - 2; Salt - ¼ teaspoon; Vegetable oil, divided - 2 tablespoons; Chayote - peeled, halved, seeded, and diced into 1/2-inch pieces - 1; Poblano pepper - seeds and white ribs removed, diced into 1/2-inch pieces - 1; Flour tortillas - 6 (6 inch); Cooking spray - 6 (6 inch); Cilantro, minced, divided - 6 sprigs; Onion Powder - ½ teaspoon; Salt - ¼ teaspoon; Ground turkey - 1 ¼ pounds; Water - ¼ cup; Taco seasoning mix - 3 tablespoons; Chili powder - 1 teaspoon; Guacamole - 1 cup; Shredded Cheddar cheese - ½ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Crispy Ground Turkey Tostadas

1. Red onion, halved and thinly sliced - 1

2. Mexican crema - ¼ cup

3. Limes - 2

4. Salt - ¼ teaspoon

5. Vegetable oil, divided - 2 tablespoons

6. Chayote - peeled, halved, seeded, and diced into 1/2-inch pieces - 1

7. Poblano pepper - seeds and white ribs removed, diced into 1/2-inch pieces - 1

8. Flour tortillas - 6 (6 inch)

9. Cooking spray - 6 (6 inch)

10. Cilantro, minced, divided - 6 sprigs

11. Onion Powder - ½ teaspoon

12. Salt - ¼ teaspoon

13. Ground turkey - 1 ¼ pounds

14. Water - ¼ cup

15. Taco seasoning mix - 3 tablespoons

16. Chili powder - 1 teaspoon

17. Guacamole - 1 cup

18. Shredded Cheddar cheese - ½ cup

How to cook deliciously - Crispy Ground Turkey Tostadas

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

Place red onion slices and crema in separate small bowls. Zest limes into another small bowl. Halve limes and squeeze juice into a fourth small bowl.

3. Stage

Stir 1 teaspoon lime juice into the bowl of crema. Add the remaining lime juice to the bowl with the red onions; stir in 1/4 teaspoon salt and let marinate at room temperature until pickled, at least 20 minutes.

4. Stage

Heat oil in a skillet over medium heat. Add chayote and poblano pepper; cook, stirring constantly, until golden and tender, about 10 minutes.

5. Stage

Coat tortillas on both sides with cooking spray. Place tortillas on a large baking sheet.

6. Stage

Bake in the preheated oven until crisped and lightly brown, 8 to 10 minutes.

7. Stage

Stir the lime zest, 1/2 the cilantro, onion powder, and 1/4 teaspoon salt into the chayote-poblano mixture. Pour mixture into a bowl.

8. Stage

Heat remaining 1 tablespoon oil in the same skillet over medium heat. Add ground turkey; cook, stirring occasionally, until browned, about 7 minutes. Stir in 1/4 cup water, taco seasoning, and chili powder. Cook until water has evaporated, about 4 minutes.

9. Stage

Spread guacamole over each crisped tortilla; top with chayote-poblano mixture, ground turkey, pickled onions, lime crema, and remaining cilantro.