Crispy Ground Turkey Tostadas

Name: Crispy Ground Turkey Tostadas
Total time: 59
Yield: 6
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

Recipe by Culinary Envy from allrecipes.com

Dinner 59 Mins.

Ingredients

6 servings

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1 red onion, halved and thinly sliced
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¼ cup Mexican crema
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2 limes
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¼ teaspoon salt
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2 tablespoons vegetable oil, divided
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1 chayote - peeled, halved, seeded, and diced into 1/2-inch pieces
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1 poblano pepper - seeds and white ribs removed, diced into 1/2-inch pieces
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6 (6 inch) flour tortillas
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cooking spray

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6 sprigs cilantro, minced, divided
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½ teaspoon onion powder
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¼ teaspoon salt
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1 ¼ pounds ground turkey
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¼ cup water
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3 tablespoons taco seasoning mix
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1 teaspoon chili powder
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1 cup guacamole
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½ cup shredded Cheddar cheese

Instructions

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.