Mini Taco Dip Tostadas with Avocado Cream
By Deen Brothers
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Difficulty: Easy
Prep time: 25 min
Cook time: 15 min
Servings: 4
Ingredients
Homemade Taco Seasoning
- 1 tablespoon chili powder
- 1 tablespoon ancho chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon celery salt
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried Mexican oregano
- 1 teaspoon Kosher salt
- ¼ teaspoon cayenne pepper
Tostadas
- 2 tablespoons olive oil
- Tortilla chips
- 8 ounces 99% fat-free ground lean turkey breast
- ½ cup canned black beans
- ½ cup prepared pico de gallo salsa
- pinch of sea salt
- Fresh cracked black pepper
- 1 cup shredded low-fat Cheddar
- ¼ cup nonfat Greek yogurt
- 1 tablespoon chopped fresh cilantro
- 1 avocado
- zest of 1 lime
Directions
Homemade Taco Seasoning
Mix together the chili powders, coriander, cumin, garlic powder, oregano, paprika, celery salt, kosher salt and cayenne in a small bowl. Set aside 1 tablespoon plus 2 teaspoons, and reserve the rest in an airtight container at room temperature for another use.
Tostadas
Heat the oil in a large skillet over medium-high heat. Preheat the oven to 350˚F. Place chips in on a broiler-proof baking sheet set aside. Brown the turkey in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes. Add 1 tablespoon of the taco seasoning, salsa and some salt and black pepper. Continue cooking, stirring occasionally, until most of the liquid has evaporated.
Spread turkey mixture across all the chips and top with the beans and cheese. Broil long enough to melt cheese and heat the chips, and then let cool. Place the yogurt, cilantro, avocado, lime juice, and zest and remaining taco seasoning in a food processor and pulse until well combined. Serve the mini tostadas topped with the avocado cream. Garnish with cilantro.
Cook’s Note: For an easy finger food option, top each chip individually.