These fresh, delicious crispy ground turkey tostadas are made with lots of taco spices, sassy poblano, and tasty pickled red onions.
Ingredients
- red onion, halved and: 1 piece (sliced)
- Mexican crema: 0.25 cup
- limes: 2 piece
- salt: 0.25 tsp
- vegetable oil: 2 Tbsp (divided)
- chayote - peeled, halved, seeded, and diced into 1/2-inch pieces: 1 piece
- poblano pepper - seeds and white ribs removed, diced into 1/2-inch pieces: 1 piece
- flour tortillas: 6 piece (6 inch)
- cooking spray:
- sprigs cilantro: 6 piece (minced, divided)
- onion powder: 0.5 tsp
- salt: 0.25 tsp
- ¼ pounds ground turkey: 1 piece
- water: 0.25 cup
- taco seasoning mix: 3 Tbsp
- chili powder: 1 tsp
- guacamole: 1 cup
- cheddar cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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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.
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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.
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Heat oil in a skillet over medium heat. Add chayote and poblano pepper; cook, stirring constantly, until golden and tender, about 10 minutes.
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Coat tortillas on both sides with cooking spray. Place tortillas on a large baking sheet.
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Bake in the preheated oven until crisped and lightly brown, 8 to 10 minutes.
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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.
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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.
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Spread guacamole over each crisped tortilla; top with chayote-poblano mixture, ground turkey, pickled onions, lime crema, and remaining cilantro.
