Ground Turkey Tostadas — Crispy, Saucy, 35 Min
Craving for something Mexican? Try these ground turkey tostadas that are guaranteed to satisfy your cravings.
Equipment
10-inch non-stick skillet
Baking sheet or oven rack
Wooden spoon or silicone spatula
Chef's knife and cutting board
Instant-read thermometer
Ingredients
1 tablespoon olive oil
1 cup yellow onion - chopped, about 150g / 1 medium onion
2 cloves garlic - minced, about 1 teaspoon
½ teaspoon cumin- ½ teaspoon chipotle powder
¼ teaspoon ground cinnamon
1 lb ground turkey (minced turkey) - 450g, minced turkey
½ cup salsa - 120ml
¼ cup water - 60ml
1 teaspoon lime juice - 5ml, about half a lime
1 pinch salt - to taste
4 medium corn tortillas
1 cup iceberg lettuce - finely shredded, about 70g- 1 cup reduced-fat cheddar cheese - shredded, 115g
- 1 cup low-fat sour cream - for serving, optional
Instructions
- Preheat oven to 400°F / 200°C (205°C fan-forced).
- Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.1 tablespoon olive oil, 1 cup yellow onion, 2 cloves garlic
- Add the cumin, chipotle powder, and ground cinnamon. Stir into the onion mixture and cook for 30 seconds until fragrant.1/2 teaspoon cumin, 1/2 teaspoon chipotle powder, 1/4 teaspoon ground cinnamon
- Add the ground turkey and break it into small pieces with a wooden spoon. Cook for 5-6 minutes over medium heat until the turkey is fully cooked through to 165°F (74°C) with no pink remaining.1 lb ground turkey (minced turkey)
- Stir in the salsa, water, and salt to taste. Simmer for 5-7 minutes, stirring occasionally, until the liquid reduces and the filling is thick and saucy. Remove from heat and stir in the lime juice.1/2 cup salsa, 1/4 cup water, 1 pinch salt, 1 teaspoon lime juice
- Place the corn tortillas directly on the oven rack (or on a baking sheet) and bake for 5 minutes at 400°F / 200°C until golden and crisp. Watch carefully — they can burn quickly.4 medium corn tortillas
- Spoon the turkey filling onto the crisp tortillas. Top with shredded lettuce, cheddar cheese, a drizzle of salsa, and a dollop of low-fat sour cream if desired. Serve immediately.1 cup iceberg lettuce, 1 cup reduced-fat cheddar cheese, 1 cup low-fat sour cream
Notes
Storage: Refrigerate the turkey filling in a sealed container for up to 4 days. Freeze flat in a zip-top bag for up to 2 months. Keep toppings (lettuce, cheese) stored separately.
Make-Ahead: Prepare the filling in advance and bake tortillas fresh when ready to serve — they go soft within hours once crisped. The filling actually improves overnight as the flavours meld.
Reheating: Warm filling in a skillet over medium-low with a tablespoon of water to loosen it, or microwave covered for 90 seconds, stirring halfway through.
Substitutions: Ground chicken works as a direct 1:1 swap. Use smoked paprika in place of chipotle powder if you prefer less heat. Flour tortillas can replace corn but brush them lightly with oil before baking for a better crisp.
Pro Tip: Pull the filling off the heat as soon as the sauce tightens — overcooking is the main reason lean turkey fillings turn dry and rubbery. Add the lime juice off the heat to preserve its brightness.
Nutrition
Serving: 1servingCalories: 834kcalCarbohydrates: 47gProtein: 66gFat: 44gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 220mgSodium: 1085mgPotassium: 1231mgFiber: 7gSugar: 8gVitamin A: 1312IUVitamin C: 11mgCalcium: 545mgIron: 5mg
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