Total Time
20mins
Prep 5 mins
Cook 15 mins

Courtesy of: Honeysuckle White® and Shady Brook Farms®

Ingredients Nutrition

  • 1 lb Honeysuckle White® or Shady Brook Farms® 99% Fat Free Ground Breast of Turkey
  • 1 (8 ounce) can tomato sauce
  • 2 tablespoons lime juice
  • 1 tablespoon chili powder
  • 8 (5 inch) tostadas
  • 4 cups shredded cabbage or 4 cups pre-cut Coleslaw
  • 1 teaspoon peanut oil or 1 teaspoon olive oil
  • 2 tablespoons roughly chopped cilantro
  • 4 plum tomatoes, chopped (about 1 cup)

Directions

  1. Preheat oven to 325°F.
  2. In a medium skillet, combine turkey, tomato sauce and chili powder. Simmer over medium heat, breaking up meat with a spoon. Cook about 5-7 minutes, or until turkey is cooked to 165° F using a meat thermometer.
  3. Meanwhile, bake tostada shells in oven until crisp, about 6 minutes.
  4. In a bowl, toss cabbage with lime juice, oil and cilantro.
  5. Place a layer of turkey mixture on each tostada. Top with cabbage mixture and sprinkle with tomatoes.
  6. Note: For food safety, cook turkey to a minimum internal temperature of 165°F as measured by a meat thermometer.