Crispy Ground Turkey Tostadas Recipe

Ingredients

• 1 red onion, halved and thinly sliced
• 1/4 cup Mexican crema
• 2 limes
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil, divided
• 1 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
• 6 (6 inch) flour tortillas
• cooking spray
• 6 sprigs cilantro, minced, divided
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1 1/4 pounds ground turkey
• 1/4 cup water
• 3 tablespoons taco seasoning mix
• 1 teaspoon chili powder
• 1 cup guacamole
• 1/2 cup shredded Cheddar cheese

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. 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. 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. Heat oil in a skillet over medium heat. Add chayote and poblano pepper; cook, stirring constantly, until golden and tender, about 10 minutes.
5. Coat tortillas on both sides with cooking spray. Place tortillas on a large baking sheet.
6. Bake in the preheated oven until crisped and lightly brown, 8 to 10 minutes.
7. 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. 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. Spread guacamole over each crisped tortilla; top with chayote-poblano mixture, ground turkey, pickled onions, lime crema, and remaining cilantro.

Nutrition Facts