Crispy Turkey Tostadas with Avocado Cream
Enjoy a delightful combination of flavors and textures with these Crispy Turkey Tostadas featuring tender, shredded turkey atop homemade, oven-baked corn tortillas. This recipe beautifully combines your leftover turkey with a vibrant mix of diced tomatoes, sweet onions, and creamy avocado, topped with fresh romaine lettuce and melty Monterey Jack cheese. The homemade tostada shells are perfectly crispy and serve as a fantastic canvas for the scrumptious toppings. Serve these nutritious tostadas with a side of black beans and rice, and don't forget the extra salsa or your favorite hot sauce for a spicy kick! Perfect for a quick weeknight dinner or a fun weekend lunch, these tostadas bring the taste of Tex-Mex to your kitchen with ease.
4
Servings
270
Calories
11
Ingredients
Ingredients
Diced tomatoes with jalapeños (petite diced)
1 (14 ounce can)
Onion
1 (medium, thinly sliced)
Cooked turkey or chicken
3 (cups, shredded)
Corn tortillas
8 (fresh)
Cooking spray
as needed (Canola oil or olive oil)
Avocado
1 (pitted)
Salsa
1/4 (cup)
Reduced-fat sour cream
2 (tablespoons)
Fresh cilantro
2 (tablespoons, chopped)
Romaine lettuce
1 (cup, shredded)
Low-fat Monterey Jack cheese
1/2 (cup, shredded)
Instructions
1
1. Position oven racks in the upper and lower thirds and preheat your oven to 375°F (190°C).
2
2. In a medium saucepan, bring the diced tomatoes and their juice to a boil over medium heat. Add the thinly sliced onion to the saucepan and cook, stirring occasionally, until the onion becomes soft and most of the liquid has evaporated, which should take about 15 to 20 minutes. Stir in the shredded turkey (or chicken) and cook until heated through, about 1 to 2 minutes.
3
3. While the turkey mixture is heating, coat both sides of the corn tortillas with cooking spray. Arrange the tortillas in a single layer on two large baking sheets. Bake in the preheated oven, turning once halfway through, until they are crispy and lightly browned, approximately 10 minutes.
4
4. In a small bowl, mash the avocado until creamy. Stir in the salsa, reduced-fat sour cream, and chopped cilantro until well combined to create the avocado cream.
5
5. To assemble the tostadas, spread a generous layer of the avocado cream over each crisped tortilla. Top with a scoop of the turkey (or chicken) mixture, followed by a handful of shredded romaine lettuce and a sprinkle of shredded Monterey Jack cheese. Serve immediately and enjoy!
Nutrition Information
10g
Fat
21g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish featured in this recipe?
The dish is Crispy Turkey Tostadas with Avocado Cream, featuring shredded turkey and homemade corn tortilla shells.
How many servings does this recipe yield?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 270 calories.
How much protein is in each tostada serving?
There are 22.5 grams of protein per serving.
What are the total carbohydrates per serving?
Each serving has 21 grams of carbohydrates.
What is the total fat content?
The recipe contains 10 grams of fat per serving.
Can I substitute the turkey with another meat?
Yes, you can easily substitute the turkey with 3 cups of shredded cooked chicken.
What temperature should I set the oven to?
The oven should be preheated to 375°F (190°C).
How long do the corn tortillas need to bake?
Bake the tortillas for approximately 10 minutes, turning once halfway through, until they are crispy and lightly browned.
How do I make the avocado cream?
Mash one pitted avocado and stir in salsa, reduced-fat sour cream, and chopped cilantro until well combined.
How should I prepare the tomato and onion mixture?
Bring diced tomatoes to a boil, add thinly sliced onion, and cook for 15 to 20 minutes until the onion is soft and liquid has evaporated.
What kind of cheese is recommended for these tostadas?
The recipe calls for 1/2 cup of shredded low-fat Monterey Jack cheese.
Is this recipe suitable for using leftovers?
Yes, it is specifically designed to be a great way to use up leftover turkey or chicken.
What type of tomatoes should I buy?
A 14-ounce can of petite diced tomatoes with jalapeños is recommended.
What kind of lettuce is used as a topping?
One cup of shredded romaine lettuce is used for the topping.
How many corn tortillas are needed?
You will need 8 fresh corn tortillas for this recipe.
What should I use to coat the tortillas before baking?
Use a cooking spray such as canola oil or olive oil spray.
What sides go well with these turkey tostadas?
These tostadas pair well with a side of black beans and rice.
How much salsa is required for the avocado cream?
You will need 1/4 cup of salsa.
How much sour cream is used in the recipe?
The recipe uses 2 tablespoons of reduced-fat sour cream.
How much fresh cilantro is needed?
You will need 2 tablespoons of chopped fresh cilantro.
How do I assemble the tostadas?
Spread avocado cream on the crispy tortilla, add the turkey mixture, then top with lettuce and Monterey Jack cheese.
Is this recipe considered a quick meal?
Yes, it is described as perfect for a quick weeknight dinner or a fun weekend lunch.
Does the recipe include hot sauce?
While not in the main ingredients, it suggests adding extra salsa or your favorite hot sauce for a spicy kick.
Where should the oven racks be positioned?
Position the oven racks in the upper and lower thirds of the oven.
What size onion is needed?
One medium onion, thinly sliced, is required.
Can I use store-bought tostada shells?
The recipe provides instructions for homemade shells, but you can use store-bought ones if you are short on time.
How many ingredients are in this recipe?
There are 11 ingredients total in this recipe.
Is there any preparation needed for the turkey?
The turkey should be pre-cooked and shredded before being added to the tomato mixture.
Should the tostadas be served immediately?
Yes, for the best texture and to maintain the crispness of the shell, they should be served immediately.