Fresh and crispy, these turkey tostadas are a winning medley of taco spices, tender poblano and chayote, pickled red onions, and lime crema.
Preparation Time
30 mins
Cooking Time
29 mins
Total Time
59 mins
Calories
420 Calories
Recipe Instructions
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.
Ingredients
1 teaspoon chili powder
2 tablespoons vegetable oil, divided
1 red onion, halved and thinly sliced
2 limes
1 cup guacamole
6 (6 inch) flour tortillas
cooking spray
3 tablespoons taco seasoning mix
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
