Turkey and Guacamole Tostadas

with pickled shallot, sour cream, and chayote

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Wheat

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 you!
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.

In Your Box (serves 2)

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

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.

  • Nutrition (per serving)

  • Calories
    760
  • Carbohydrates
    47g
  • Fat
    43g
  • Protein
    43g
  • Sodium
    1662mg

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

Cooking Guidelines

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

Customize It Instructions

  • If using ground beef, follow same instructions as turkey in Step 4, stirring occasionally and breaking up meat, until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

  • If using ground pork, follow same instructions as turkey in Step 4, stirring occasionally and breaking up meat, until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.

  1. 1

    Prepare Ingredients and Pickle Shallot

    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. Pickle at least 15 minutes. While shallot pickles, 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).

  2. 2

    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.

  3. 3

    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.

  4. 4

    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 and turkey reaches a minimum temperature of 165 degrees, 5-7 minutes. Stir in taco seasoning and ¼ cup water. Cook until water has evaporated, 2-4 minutes. Remove from burner.

  5. 5

    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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