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Pulled Turkey Tostadas with Cucumber Guacamole

Pulled Turkey Tostadas with Cucumber Guacamole
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Pulled Turkey Tostadas with Cucumber Guacamole

This dish is ideal for leftover cooked turkey, chicken, or pork tenderloin you made this week or that rotisserie chicken you picked up at the grocery store for a quick meal. Homemade salsa and a crunchy guacamole blanket the protein, which all rests on top of crispy tortillas.

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

  1. Preheat the oven to 425°F.
  2. 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.
  3. Meanwhile, in a small bowl, stir together the salsa ingredients.
  4. In a medium bowl, stir together the avocado, cucumber, remaining 1 tablespoon onion, remaining 1 tablespoon cilantro, and remaining 1/2 teaspoon serrano pepper.
  5. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Facts

Pulled Turkey Tostadas with Cucumber Guacamole
CaloriesCalories
237 Per Serving
ProteinProtein
31g Per Serving
FiberFiber
3g Per Serving

Nutrition 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

 
This dish is ideal for leftover cooked turkey, chicken, or pork tenderloin you made this week or that rotisserie chicken you picked up at the grocery store for a quick meal. Homemade salsa and a crunchy guacamole blanket the protein, which all rests on top of crispy tortillas.

Nutrition Facts

Pulled Turkey Tostadas with Cucumber Guacamole
CaloriesCalories
237 Per Serving
ProteinProtein
31g Per Serving
FiberFiber
3g Per Serving
×
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

  1. Preheat the oven to 425°F.
  2. 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.
  3. Meanwhile, in a small bowl, stir together the salsa ingredients.
  4. In a medium bowl, stir together the avocado, cucumber, remaining 1 tablespoon onion, remaining 1 tablespoon cilantro, and remaining 1/2 teaspoon serrano pepper.
  5. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
The New American Heart Association Cookbook, Centennial Edition

The New American Heart Association Cookbook, Centennial Edition

The American Heart Association celebrates its 100th birthday with 100 all-new recipes in this fully revised and updated 10th edition of its classic cornerstone cookbook.

This ultimate resource offers more than 800 recipes to satisfy every palate. The new and revised recipes are based on modern flavor profiles, classic favorites, cultural cuisines, and culinary preferences, such as Mediterranean and vegetarian. Many of the recipes use today’s popular cooking appliances, including the air fryer, slow cooker, and pressure cooker (Instant Pot®).

Sample Recipes:

Slow Cooker Kale and Red Quinoa Soup

Pulled Turkey Tostadas with Cucumber Guacamole

Spaghetti Squash Noodle Bowls

Slow Cooker Coconut Curry Halibut with Green Beans and Roasted Red Bell Peppers

Purchase:

Amazon | Barnes and Noble

 
This recipe is reprinted with permission from The New American Heart Association Cookbook, Centennial Edition. Copyright ©2024 by the American Heart Association. Published by Rodale Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.