Baked Turkey Tostadas
- 4 (2 tostadas each) Servings
- 10 mins Prep Time
- 30 mins Total Time
- 8 corn tortillas (6-inch)
- 2 Turkey Cutlets (about 1 pound)
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 cup salsa
- 1 cup thinly shredded romaine or iceberg lettuce
- 1 cup refried black beans
- 1 avocado, sliced
- Sour cream, optional
|Serving Size||2 tostadas|
|Amount Per Serving|
|Calories from fat||130|
|% Daily Value*|
|Total fat 15 g||23 %|
|Saturated fat 2 g||10 %|
|Trans fat 0 g|
|Cholesterol 70 mg||23 %|
|Sodium 560 mg||23 %|
|Total Carbohydrates 38 g||13 %|
|Dietary Fiber 11 g||44 %|
|Sugars 2 g|
|Protein 35 g|
Vitamin A 25%
Vitamin C 15%
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.|
Step 1Preheat oven to 400° F. In a medium bowl or resealable plastic bag combine the lime juice, oil and salt. Add the turkey cutlets and set aside for 5 minutes.
Step 2Lightly spray both sides of the tortillas with cooking spray and arrange them in a single layer on a rimmed baking sheet. Lightly season the tortillas with salt and bake until crisp, about 10 minutes.
Step 3Meanwhile, heat a grill or grill pan over medium-high heat. Remove the turkey from marinade, pat dry with paper towels and grill until browned and cooked through, about 5 minutes per side. Let rest until cool enough to handle, about 5 minutes; slice thinly or shred.
Step 4Heat the refried beans in a small nonstick saucepan over low heat or in the microwave in a microwave-safe bowl.
Step 5Spread each tortilla with refried beans, turkey and a tablespoon of salsa, top with avocado and lettuce, plus a dollop of sour cream, if you like.
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