Add a new preparation to your tortilla rotation: toasting the tortilla until it's perfectly crispy. (Tostada, as you may have guessed, means “toasted” in Spanish.) Then pile on the flavorful fixings: chayote, seasoned turkey, pickled shallot, avocado, sour cream, and cheese. (And don’t forget the lime zest to give it that breezy citrus hint.) There's no dainty way of eating the resulting deliciousness, but you won't care: Toasty, crumbly tostadas will become your tortilla go-to.
Peel and halve shallot. Slice thinly.
Zest and juice lime.
Trim chayote ends and halve lengthwise. Use a spoon to scoop seed out of each half. Cut halves into ½" dice.
Mince cilantro (no need to stem).
Place shallot in a mixing bowl with lime juice and a pinch of salt. Toss to coat and marinate until tender, at least 15 minutes.
Toast the Tortillas
Poke tortillas with a fork all over, 10 times for each tortilla.
Place tortillas on prepared baking sheet and lightly coat both sides with cooking spray. Toast in hot oven until crisp and golden brown, 7-10 minutes.
Remove from oven and set aside.
While tortillas toast, cook chayote.
Cook the Chayote
Place a medium non-stick pan over medium heat.
Add 2 tsp. olive oil and chayote to hot pan. Stir occasionally until lightly browned and tender, 5-8 minutes.
Season with half the cilantro, 1 tsp. lime zest (reserve remaining of both for garnish), ¼ tsp. salt, and a pinch of pepper.
Remove to a plate.
Reserve pan; no need to wipe clean.
Cook the Turkey
Return pan used to cook chayote to medium-high heat.
Add 1 tsp. olive oil and ground turkey to hot pan. Stir occasionally until browned, 5-7 minutes.
Stir in seasoning blend, ¼ cup water, and a pinch of salt. Cook until water has evaporated, 2-4 minutes.
Remove from burner.
Prepare the Avocado
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out flesh with a spoon. Cut into ¼" slices lengthwise.
Plate dish as pictured on front of card, placing avocado on tortilla and topping with turkey. Add chayote, pickled shallot (to taste), cheese, remaining cilantro, and a dollop of sour cream. Top with remaining lime zest (to taste). Bon appétit!