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.
- Serves: 6 persons
- 1red onion, halved and thinly sliced
- ¼cup Mexican crema
- ¼teaspoon salt
- 2tablespoons vegetable oil, divided
- 1chayote - peeled, halved, seeded, and diced into 1/2-inch pieces
- 1poblano pepper - seeds and white ribs removed, diced into 1/2-inch pieces
- 6(6 inch) flour tortillas
- cooking spray
- 6sprigs cilantro, minced, divided
- ½teaspoon onion powder
- ¼teaspoon salt
- 1¼ pounds ground turkey
- ¼cup water
- 3tablespoons taco seasoning mix
- 1teaspoon chili powder
- 1cup guacamole
- ½cup shredded Cheddar cheese
Step 1Preheat the oven to 375 degrees F (190 degrees C).
Step 2Place 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 3Stir 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 4Heat oil in a skillet over medium heat. Add chayote and poblano pepper; cook, stirring constantly, until golden and tender, about 10 minutes.
Step 5Coat tortillas on both sides with cooking spray. Place tortillas on a large baking sheet.
Step 6Bake in the preheated oven until crisped and lightly brown, 8 to 10 minutes.
Step 7Stir 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 8Heat 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 9Spread guacamole over each crisped tortilla; top with chayote-poblano mixture, ground turkey, pickled onions, lime crema, and remaining cilantro.