I am seriously a multi-passionate person. I find the most comfort from everyday life in my kitchen. My kitchen has become my refuge, therapy room, and that sacred space in my home where I just love to create healthy masterpieces for my family. I have had a huge craving for Caribbean food, especially ackee, avocado, and dumpling for breakfast. But since, I cannot seem to find fresh ackee (fish) I had to become a little more creative in the kitchen.
The thing is avocados grow like crazy everywhere in Zimbabwe and the Caribbean, but finding fresh ones in the grocery store or whole foods the way that I like them is more than just a little notion for a true lover of avocados. So last night instead of ackee, I came across this awesome recipe from “Home Chef,” for turkey and avocado tostadas. My little kingdom truly enjoys Mexican food, so this recipe is a no-brainer and it was very easy make, and all of the ingredients screamed so much freshness, and goodness all over the place!
To make this recipe you will need in your box:
1/4 oz Cilantro
4 Small Flour Tortillas
12 oz. ground turkey
1 1/2 Tbsp. Taco Seasoning
1 oz. Shredded Mozzarella
1 oz. Sour Cream
You will need:
Olive oil, Pepper, Cooking Spray, Baking Sheet, Mixing Bowl, Medium Non-Stick Pan
Before you cook:
Preheat oven to 400 degrees
Thoroughly rinse produce and pat dry
Prepare baking sheet with foil and cooking spray
Ingredients used more than once cilantro, lime zest
Prepare the ingredients:
Peel and halve shallot. Slice thinly
Zest and juice lime.
Trim chayote ends and halve lengthwise. Use a spoon and scoop seed out of each half. Cut halves into 1/2 dice.
Mince cilantro (no need to stem)
Place shallot in a mixing bowl with the lime juice and a pinch of salt. Toss to coat and marinate until tender, at least 15 minutes.
Toast the Tortillas
Place tortillas on prepared baking sheet and lightly coat both sides with cooking spray. Toast in hot oven until crisp and golden brown, 7-10 minutes.
Remove oven and set aside.
While tortillas toast, cook chayote
Cook the Chayote
Place a medium non-stick pan over medium heat.
Add t tsp. olive oil and chayote in a hot pan. Stir occasionally until lightly browned and tender, 5-8 minutes.
Season with half the cilantro, 1 tsp, lime zest (reserve remaining of both for garnish), 1.4 tsp. salt, and a pinch of pepper.
Remove to a plate.
Reserve pam: no need to wipe clean.
Cook the turkey
Return pan used to cook chayote to medium-high heat.
Add 1 tsp. olive oil and ground turkey to hot pan. Stir occasionally until browned, 5-7 minutes.
Stir in seasoning blend, 1/4 cup water, and a pinch of salt. Cook until water has evaporated, 2-4 minutes.
Remove from burner.
Prepare the avocado
Halve avocado and remove the pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit.
Scoop out the flesh with the spoon. Cut into 1/4 slices lengthwise.
Plate dish as pictured on front of the card, placing avocado on tortilla and topping with turkey. Add chayote, pickled shallot (to taste), cheese, remaining cilantro, and a dollop of sour cream. Top with remaining lime zest (to taste. Bon appetite!