Ingredients
- Thinly slice a halved red onion
- Measure out ¼ cup of Mexican crema
- Grab two limes
- Add ¼ teaspoon of salt
- Divide 2 tablespoons of vegetable oil
- Prepare a chayote by peeling, halving, seeding, and dicing into 1/2-inch pieces
- Dice a poblano pepper, removing seeds and white ribs, into 1/2-inch pieces
- Gather six (6-inch) flour tortillas
- Use cooking spray
- Mince and divide six sprigs of cilantro
- Include ½ teaspoon of onion powder and ¼ teaspoon of salt
- Get 1 ¼ pounds of ground turkey
- Add ¼ cup of water
- Mix in three tablespoons of taco seasoning
- Incorporate 1 teaspoon of chili powder
- Serve with 1 cup of guacamole
- Top with ½ cup of shredded Cheddar cheese
Step 1
Preheat the oven until it reaches a toasty 375 degrees Fahrenheit or a cozy 190 degrees Celsius, creating the perfect baking environment.
Step 2
Prepare your ingredients by placing the vibrant red onion slices and creamy crema in separate charming little bowls. Zest the limes into another adorable bowl, and don't forget to slice the limes in half to extract their juicy goodness into a fourth lovely bowl.
Step 3
Mix a teaspoon of lime juice into the bowl of crema, infusing it with a zesty kick. In the red onion bowl, combine the rest of the lime juice, a pinch of salt, and let the flavors mingle and dance together for at least 20 minutes to achieve that delightful pickled essence.
Step 4
In a skillet over medium heat, add a touch of oil and toss in the chayote and poblano pepper. Let them sizzle and dance in the pan until they turn a golden hue and tender to the touch, which should take around 10 minutes of stirring and cooking.
Step 5
Prepare your tortillas by giving them a light coating of cooking spray on both sides, then place them on a spacious baking sheet to crisp up in the preheated oven. Let them bake until they achieve a lovely golden-brown color, typically around 8 to 10 minutes.
Step 6
Once the chayote and poblano mixture is ready, sprinkle in the lime zest, half of the fragrant cilantro, a touch of onion powder, and a sprinkle of salt to enhance the flavors. Transfer this delightful mixture into a charming serving bowl.
Step 7
In the same skillet, heat up some more oil over medium heat and add the ground turkey, cooking it until it turns a delicious brown color, about 7 minutes. Stir in some water, taco seasoning, and chili powder, allowing the flavors to meld together until the water evaporates, approximately 4 minutes.
Step 8
To assemble your masterpiece, spread a generous dollop of guacamole on each crisped tortilla, then top it with the flavorful chayote-poblano mixture, the savory ground turkey, the tangy pickled onions, a drizzle of lime crema, and a sprinkle of the remaining fresh cilantro. Enjoy this culinary creation bursting with colors and flavors!
Extra Tips & Suggestions
- 1. Keep your leftover turkey meat in an airtight container in the refrigerator to maintain its freshness and prevent it from drying out.
- 2. Store the crispy tostada shells in a cool, dry place to maintain their crunchiness and prevent them from becoming soggy.
