Nutrition Facts
Pulled Turkey Tostadas with Cucumber Guacamole
Calories
Protein
FiberNutrition Facts
| Calories | 237 | |
|---|---|---|
| Total Fat | 5.5 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 2.5 g | |
| Cholesterol | 69 mg | |
| Sodium | 176 mg | |
| Total Carbohydrate | 14 g | |
| Dietary Fiber | 3 g | |
| Sugars | 4 g | |
| Added Sugars | 0 g | |
| Protein | 31 g | |
Dietary Exchanges
1/2 starch, 1 vegetable, 4 lean meat
Ingredients
Servings 6
Ingredients
-
6 6-inch corn tortillas -
Cooking spray
Salsa
-
2 cups chopped tomatoes -
1/2 cup chopped green bell pepper -
1/2 cup chopped onion -
1 teaspoon chopped serrano pepper, seeds and ribs discarded -
1 medium garlic clove, minced -
1 tablespoon snipped fresh cilantro
Guacamole
-
1/2 medium avocado, chopped and mashed -
1/3 cup finely chopped peeled cucumber -
1 tablespoon chopped onion -
1 tablespoon snipped fresh cilantro -
1/2 teaspoon chopped serrano pepper, seeds and ribs discarded if desired
****
-
3 cups shredded turkey breast, cooked without salt, all visible fat discarded OR -
3 cups shredded chicken breast, cooked without salt, all visible fat discarded -
1/4 cup plus 2 tablespoons fat-free sour cream (optional) -
1 large lime, cut into 6 wedges (optional)
Directions
Tip: Click on step to mark as complete.
Directions
-
Preheat the oven to 425°F. -
Arrange the tortillas in a single layer on a baking sheet. Lightly spray both sides of the tortillas with cooking spray. Bake the tortillas for 7 to 10 minutes, or until crisp and lightly browned on the edges. Transfer to a large plate to keep from overcooking. Set aside. -
Meanwhile, in a small bowl, stir together the salsa ingredients. -
In a medium bowl, stir together the avocado, cucumber, remaining 1 tablespoon onion, remaining 1 tablespoon cilantro, and remaining 1/2 teaspoon serrano pepper. -
Arrange the turkey on the tortillas. Top with the salsa and the guacamole. Spoon a dollop of sour cream on each tostada and serve with the lime wedges to squeeze over all.
Slow Cooker Method
-
In a medium or large nonstick skillet, heat 1 teaspoon olive oil over medium-high heat, swirling to coat the bottom. Cook 1 bone-in turkey breast half (about 2 pounds), skin and all visible fat discarded for 5 to 7 minutes, or until browned, turning once halfway through. Transfer with the meaty side up to a 3- to 4½-quart round or oval slow cooker. -
In a small bowl, stir together the salsa ingredients. Spoon 1 cup salsa into a small airtight container. Refrigerate until needed. Pour the remaining salsa over the turkey. -
Cook the turkey, covered, on low for 5 to 8 hours or on high for 2 1/2 to 4 hours, or until the thickest part of the breast registers about 155°F on an instant-read thermometer. Transfer the turkey to a cutting board, leaving the salsa in the slow cooker. Let stand for 15 minutes to continue cooking. The breast should reach a minimum of 165°F. Cut the turkey into 1/2-inch slices. Using your hands or two forks, pull the meat apart into long shreds. Transfer to a medium bowl. -
Using a slotted spoon, transfer the solid salsa ingredients from the slow cooker to the bowl with the turkey, stirring to combine. Discard the liquid remaining in the slow cooker. -
Process as directed to bake the tortillas and assemble the tostadas, including topping with the reserved 1 cup salsa.
Cooking Tip: For crisper tortillas, arrange the tortillas on the baking sheet and let stand for 30 minutes before baking. The edges of the tortillas will curl slightly as they begin to dry.
