A Turkey Tostada with Avocado Cream is one of my favorite quick and easy recipes! You can make this dish is under 10 minutes, using your left over taco meat!
Tostadas are my “last minute meal”. I usually have precooked ground turkey in my freezer. When our week is extra busy and I don’t have time to plan out a meal, I can quickly defrost a package of ground turkey and whip it up into something {simple} and delicious. Tostada are budget-friendly and quick to make. I bought a package of 24 shells for $1 at the grocery store! With summer coming, they’re especially great on a warm night because making them won’t heat up your kitchen!
Turkey Tostada With Avocado Cream
Avocado Cream
- 1 Med-Large Avocado
- 1/2-3/4 Cup Greek Yogurt (can use Sour Cream)
- 1/2 TSP Finely Minced Garlic
- 1 TBSP Olive Oil
- Squeeze of Lime Juice (about 1 TSP)
- Dash of Tobasco or Hot Sauce, to taste
Cut and remove seed from avocado. Scoop out the pulp in a small bowl or small food processor and mash. Add remaining ingredients and blend well. Cover and store in fridge until use.
Tostadas
- Tostada Shells
- Ground Turkey or Beef
- Taco Seasoning of Choice
- Refried Beans
- Finely Shredded Lettuce
- Shredded Cheese
- Tomato and/or Salsa (optional)
Prepare the ground meat with the taco seasoning, according to directions. Meanwhile, heat up the refried beans. Once both are ready, begin assembling the tostada. We first spread some refried beans on the tostada shell. This acts as “glue” to hold the meat to the shell. Next add the turkey, then lettuce, cheese and avocado cream. Garnish with tomato or salsa of choice. Yum!
* To make this a vegetarian meal, simply omit the turkey and add some extra refried beans and cheese!
My whole family LOVED these Turkey Tostadas with Avocado Cream. I cut my youngest off at 3 of them. They were tasty and fun to eat. The kiddos said they felt like they were eating at a restaurant because the avocado cream made the tostada “fancy”. By the way, these go really well with a frosty margarita and this Spanish Rice!
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