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Pan-Fried Turkey Tostada

Servings: 12

Ingredients

Ingredients for Pico de Gallo Salad

  • 2 c. frisee, cleaned and trimmed into 2” pieces
  • 1 ½ c. tomato, seeded and small diced
  • 1 c. red onion, small diced
  • 2 tsp. jalapeño, minced
  • 2 tsp. garlic, minced
  • ¼ c. cilantro, finely chopped
  • ¼ c. lime juice
  • ¼ c. extra-virgin olive oil
  • Salt, to taste
  • Black pepper, to taste

Ingredients for Avocado Vinaigrette

  • 1 avocado, skin and seed removed, smashed
  • ½ c. white wine vinegar
  • 6 tbsp. extra-virgin olive oil
  • ¼ c. lime juice
  • ½ c. cilantro
  • 2 garlic cloves
  • 2 tsp. cumin, ground
  • Salt, to taste
  • Freshly ground black pepper, to taste

Ingredients for Turkey

  • 2 PERDUE® HARVESTLAND® RTC Turkey Breast, 5 lb. single-lobe cook-in-bag breast
  • 12 tostada shells

Instructions

Instructions for Pico de Gallo Salad

  1. Combine all ingredients. Set aside.

Instructions for Avocado Vinaigrette

  1. Combine all ingredients. Set aside.

Instructions for Turkey

  1. Cook breast according to directions. Pull 3 lb. worth of cooked meat.
  2. Assemble tostadas as follows:● Top tostadas with frisee and pulled turkey meat, drizzle with avocado vinaigrette and top with pico de gallo. Garnish with sliced jalapeño and cilantro sprigs.