All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
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, guacamole, 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.
Tip: Chayote may be new to you, and you may not know how to prep it. Worry not! After you halve, place the cut side down and slice into 1/4" slices. Stack the slices, then cut the opposite direction into 1/4" slices.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Tostadas are a delicious, but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps
Zest and juice lime.
Peel and halve shallot. Slice thinly. Place shallot, lime juice, and a pinch of salt in a mixing bowl. Stir until shallot is evenly coated. Marinate at least 15 minutes.
While shallot marinates, trim chayote ends, halve lengthwise, and scoop the 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, 5-7 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.
Stir in 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, breaking up with a spoon, until no pink remains, 5-7 minutes.
If using ground beef, stir occasionally, breaking up with a spoon, until no pink remains, 4-6 minutes.
Stir in taco seasoningand ¼ cup water. Cook until water has evaporated, 2-4 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, spreading guacamole on tortilla and topping with turkey. Add chayote, pickled shallot (to taste), cheese, remaining cilantro, and sour cream. Garnish with remaining lime zest (to taste). Bon appétit!
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