Turkey Tostadas

Toss your leftover turkey with Coriander-Lime Vinaigrette and fill a fried tortilla with it. Add a little more heat and interest with salsa, sour cream and guacamole.

Course Main Course

Cuisine Mexican

Keyword Tostada, Turkey Left Overs

Servings 6

Ingredients

Turkey Tostadas

Cilantro-Lime Vinaigrette recipe follows
2 tbsp vegetable oil
6 flour tortillas 6-8" in diameter
1½ cups cubed cooked turkey meat
3 cups romaine lettuce shredded
1 cup Monterey Jack or Pepper Jack cheese grated
1 cup canned black beans rinsed
1 small red bell pepper stemmed, seeded, cut into ½" pieces
1 small yellow bell pepper stemmed, seeded, cut into ½" pieces
Guacamole, salsa, and sour cream for serving

Cilantro-Lime Vinaigrette

½ cup fresh cilantro minced
⅓ cup extra-virgin olive oil
3 tbsp fresh squeezed lime juice
2 tsp Dijon mustard
1 tsp ground cumin
1 clove garlic minced
salt and freshly ground black pepper to taste

Instructions

Vinaigrette

Whisk all ingredients together in small bowl. Let stand at room temperature.

Tostadas

Make vinaigrette
Heat oil in large skillet over medium-high heat. Add 1 tortilla and cook 45 seconds, then turn and cook second side until tortilla is crisp and golden, about 30 seconds. Remove and drain thoroughly on paper towels. Repeat with remaining tortillas.
Combine turkey, lettuce, cheese, beans, and bell peppers in large mixing bowl. Add vinaigrette and toss to coat.
Place tortillas on plates and top with turkey mixture. Serve at once with guacamole, salsa, and sour cream.