Crunchy Ground Turkey Tostadas

Name: Crunchy Ground Turkey Tostadas
Prep time: 30 min
Cook time: 29 min
Total time: 59 min
Yield: 6 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 1 whole Chayote Squash; 1 tsp Chili Powder; 1 dash Cooking Spray; 6 whole Flour Tortilla; 6 bunch Fresh Cilantro; 1.25 lb Ground Turkey Sausage; 1 cup Guacamole; 2 whole Lime; 0.25 cup Mexican Sour Cream; 0.5 tsp Onion Powder; 1 whole Poblano Pepper; 1 whole Red Onion; 0.25 tsp Salt; 0.5 cup Shredded Cheddar Cheese; 3 tbsp Taco Seasoning; 2 tbsp Vegetable Oil; 0.25 cup Water

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Comfort-Food

Crunchy Ground Turkey Tostadas layer taco-seasoned turkey with sautéed poblano and chayote for a mix of warmth and gentle heat. Quick-pickled red onions add brightness, while lime crema, guacamole, and cheddar bring creamy tang and richness over crisp baked tortillas. Serve for a casual weeknight dinner or a laid-back weekend gathering where everyone can assemble their own.

Prep30 mins
Cook29 mins
Serves6
DifficultyEasy

1

Preheat the oven to 375 degrees F (190 degrees C).
2

Put the red onion slices and the crema into separate small bowls. Zest the limes into another small bowl. Halve the limes and squeeze the juice into a fourth small bowl.
3

Stir 1 teaspoon lime juice into the bowl with the crema. Add the remaining lime juice to the bowl with the red onions; stir in 1/4 teaspoon salt and let sit at room temperature to pickle for at least 20 minutes.
4

Heat oil in a skillet over medium heat. Add the chayote and poblano pepper; cook, stirring constantly, until golden and tender, about 10 minutes.
5

Coat the tortillas on both sides with cooking spray. Arrange the tortillas on a large baking sheet.
6

Bake in the preheated oven until crisp and lightly browned, 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. Transfer the mixture to a bowl.
8

Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the ground turkey; cook, stirring occasionally, until browned, about 7 minutes. Stir in 1/4 cup water, taco seasoning, and chili powder. Cook until the water has evaporated, about 4 minutes.
9

Spread guacamole over each crisped tortilla; top with the chayote-poblano mixture, the ground turkey, the pickled onions, the lime crema, and the remaining cilantro.