Savory Ground Turkey Tostadas

Ingredients 0/17

Step 1

Warm your oven to 375°F (190°C). While it warms up, slice some red onions and put them in a small bowl. In another bowl, mix the crema with a teaspoon of fresh lime juice. Zest a couple of limes into a separate bowl, then cut them in half and squeeze the juice into yet another small bowl.

Step 2

Add the rest of the lime juice to the onions along with a pinch of salt, and let them sit at room temperature for at least 20 minutes to get nicely pickled. Meanwhile, heat a tablespoon of oil in a skillet over medium heat. Toss in the chayote and poblano pepper, cooking and stirring constantly until they’re golden and tender—about 10 minutes.

Step 3

Lightly spray both sides of your tortillas with cooking spray and lay them out on a baking sheet. Pop them in the oven and bake for 8 to 10 minutes until they’re crisp and just starting to brown. While the tortillas bake, mix the lime zest, half the cilantro, a bit of onion powder, and some salt into the chayote and poblano mixture, then transfer it to a bowl.

Step 4

Heat another tablespoon of oil in the same skillet and add the ground turkey. Cook it, stirring occasionally, until it’s browned, around 7 minutes. Stir in a little water, taco seasoning, and chili powder, cooking until the liquid evaporates and the turkey is nicely seasoned.

Step 5

Finally, spread some guacamole on each crispy tortilla, then layer on the chayote-poblano mix, the seasoned turkey, pickled onions, a drizzle of lime crema, and a sprinkle of the remaining cilantro. Enjoy!