Categories: Mexican
Ingredients
- 8 tostadas
- 1 tsp chile-lime seasoning
- 2 tbsp olive oil
- 1 carrot, grated on the large holes of a box grater
- 2 garlic cloves, finely chopped
- Kosher salt and black pepper
- 1 lb. ground turkey
- 2 tbsp tomato paste
- 2 tsp chili powder
- 1 tsp ground cumin
- 2/3 cup sour cream
- Shredded lettuce, diced tomato, chopped avocado, and shredded cheddar, for topping
Directions
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eheat the oven to 350. Lay the tostadas on a rimmed baking sheet and bake until toasted, about 5 minutes. Sprinkle with the chile-lime seasoning while still warm; set aside.
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Heat the olive oil in a large nonstick skillet over medium-high heat. Add the carrot, garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until the carrot is lightly browned, about 3 minutes.
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Add the turkey and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes. Clear a space in the middle of the skillet and add the tomato paste, chili powder, and cumin. Cook the paste mixture, stirring until a shade darker, about 30 seconds, then stir the mixture into the turkey. Cook until well coated, about 1 more minute. Add 1/4 cup water and cook until saucy, about 1 minute. Remove from the heat and season with salt and pepper.
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Spread the sour cream on the tostadas, then add the turkey. Top with lettuce, tomato, avocado and cheese.