Turkey and Guacamole Tostadas

with pickled shallot, sour cream, and chayote

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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.

In Your Box (serves 2)

  • ¼ oz. Cilantro
  • 1 Lime
  • 1 Shallot
  • 1 Chayote
  • Info
    4 Small Flour Tortillas
  • 12 oz. Ground Turkey
  • 1 Tbsp. Taco Seasoning
  • Info
    1 oz. Shredded Mozzarella
  • Info
    2 oz. Sour Cream
  • 4 oz. Guacamole
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 16 fresh recipes featuring steak, chicken, pork, fish, vegetarian, and beyond to meet your cooking needs each week.

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    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).

  • Step 2 - Toast the Tortillas

    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.

  • Step 3 - Cook the 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.

  • Step 4 - Cook the Turkey

    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.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, placing guacamole 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!