Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Crispy Ground Turkey Tostadas Recipe
Crispy Ground Turkey Tostadas create fresh, delicious preparations made with lots of taco spices, sassy poblano peppers, and tasty pickled red vegetables for complex flavors. This flavorful recipe showcases ground turkey in Mexican applications while incorporating multiple authentic ingredients for sophisticated taste development. The crispy texture creates satisfying contrast.
These fresh, delicious crispy ground turkey tostadas are made with lots of taco spices, sassy poblano, and tasty pickled red onions.
Prep Time:
30 mins
Cook Time:
29 mins
Total Time:
59 mins
Servings:
6
Yield:
6 tostadas
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Ingredients
1 red onion, halved and thinly sliced
¼ cup Mexican crema
2 limes
¼ teaspoon salt
2 tablespoons vegetable oil, divided
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
6 (6 inch) flour tortillas
cooking spray
6 sprigs cilantro, minced, divided
½ teaspoon onion powder
¼ teaspoon salt
1 ¼ pounds ground turkey
¼ cup water
3 tablespoons taco seasoning mix
1 teaspoon chili powder
1 cup guacamole
½ cup shredded Cheddar cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C).
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.
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.
Heat oil in a skillet over medium heat. Add chayote and poblano pepper; cook, stirring constantly, until golden and tender, about 10 minutes.
Coat tortillas on both sides with cooking spray. Place tortillas on a large baking sheet.
Bake in the preheated oven until crisped and lightly brown, 8 to 10 minutes.
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.
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.
Spread guacamole over each crisped tortilla; top with chayote-poblano mixture, ground turkey, pickled onions, lime crema, and remaining cilantro.
Cook’s Notes:
Sour cream can be substituted for the Mexican crema.
Corn tortillas also work in this recipe.
Nutrition Facts (per serving)
| 420 | Calories |
| 25g | Fat |
| 26g | Carbs |
| 25g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 420 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 8g | 41% |
| Cholesterol 93mg | 31% |
| Sodium 815mg | 35% |
| Total Carbohydrate 26g | 10% |
| Dietary Fiber 5g | 16% |
| Total Sugars 4g | |
| Protein 25g | 50% |
| Vitamin C 28mg | 31% |
| Calcium 146mg | 11% |
| Iron 3mg | 17% |
| Potassium 568mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
