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.
Zest and juice lime.
Peel and halve shallot. Slice thinly. Combine shallot, lime juice, and a pinch of salt in a mixing bowl. Toss to coat and marinate at least 15 minutes.
Trim chayote ends, halve lengthwise, and scoop seed out of each half. Cut halves into ½" dice. Wash hands thoroughly after working with chayote. For some, chayote can cause irritation or numbness in the hands.
Mince cilantro (no need to stem).
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.
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 from burner. Remove chayote 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 taco seasoning, 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!