These fresh, delicious crispy ground turkey tostadas are made with lots of taco spices, sassy poblano, and tasty pickled red onions.
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
- 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
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 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.
Step 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.
Step 4
Heat oil in a skillet over medium heat. Add chayote and poblano pepper; cook, stirring constantly, until golden and tender, about 10 minutes.
Step 5
Coat tortillas on both sides with cooking spray. Place tortillas on a large baking sheet.
Step 6
Bake in the preheated oven until crisped and lightly brown, 8 to 10 minutes.
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 420 | |
% Daily Value * | |
Total Fat25g | 32% |
Saturated Fat8g | 41% |
Cholesterol93mg | 31% |
Sodium815mg | 35% |
Total Carbohydrate26g | 10% |
Dietary Fiber5g | 16% |
Total Sugars4g | |
Protein25g | |
Vitamin C28mg | 140% |
Calcium146mg | 11% |
Iron3mg | 17% |
Potassium568mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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