Crispy Ground Turkey Tostadas Recipe

"These fresh, delicious crispy ground turkey tostadas are made with lots of taco spices, sassy poblano, and tasty pickled red onions."


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  • 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
  • Directions

  • Prep
  • Cook
  • Ready In
    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.


    • Cook’s Notes:
    • Sour cream can be substituted for the Mexican crema.
    • Corn tortillas also work in this recipe.

    Nutrition Facts

    Per Serving: 420 calories;24.9 g fat;26.3 g carbohydrates;25.2 g protein;93 mg cholesterol;815 mg sodium.Full nutrition
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