Pulled Turkey Tostadas with Cucumber Guacamole

Courtesy of American Heart Association

This dish is a quick and light way to finish off those turkey feast leftovers or any chicken, or pork tenderloin you made this week. Perfect for an easy and healthy snack, the homemade salsa and a crunchy guacamole blanket the protein, which all rests on top of crispy tortillas.

Ingredients

• 6 6-inch corn tortillas
• Cooking spray
• 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
• 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 (or 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)

Instructions

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 (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), and 1 tablespoon snipped fresh cilantro).
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.

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