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The Best Recipes: Crispy Ground Turkey Tostadas Tasty Recipes

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Crispy Ground Turkey Tostadas

"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
  • 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 :

Prep : 30M Cook : 6M Ready in : 59M
  • 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.

Notes :

  • Sour cream can be substituted for the Mexican crema.
  • Corn tortillas also work in this recipe.

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