How to Make Crispy Ground Turkey Tostadas - A Step-by-Step Guide

There's nothing quite like the satisfying crunch of a tostada, and this recipe for Crispy Ground Turkey Tostadas is sure to impress. These tostadas are a fun and flavorful twist on traditional tacos, and they're perfect for a weeknight dinner or a casual gathering with friends.

What makes these tostadas extra special is the use of ground turkey. Ground turkey is a lean and versatile protein that works well with a variety of flavors and spices. In this recipe, the ground turkey is seas...

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Ingredients

  • 1 red onion, halved and thinly sliced
  • ¼ cup Mexican crema
  • 2 limes
  • ¼ 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
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • 1 ¼ pounds ground turkey
  • ¼ cup water
  • 3 tablespoons taco seasoning mix
  • 1 teaspoon chili powder
  • 1 cup guacamole
  • ½ cup shredded Cheddar cheese

Information

  • Prep Time: 30 mins
  • Cook Time: 29 mins
  • Total Time: 59 mins
  • Servings: 6
  • Yield: 6 tostadas

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

    420 cal.

    • Total Fat: 25g
    • Saturated Fat: 8g
    • Cholesterol: 93mg
    • Sodium: 815mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 5g
    • Total Sugars: 4g
    • Protein: 25g
    • Vitamin C: 28mg
    • Calcium: 146mg
    • Iron: 3mg
    • Potassium: 568mg