What's This?
Serving size 4
Prep Time
Total Time


1 can 14-ounce petite diced tomato, preferably with jalapeños1 medium onion, thinly sliced3 cup shredded cooked turkey or chicken (see Tip)8 corn tortillas canola or olive oil cooking spray1 avocado, pitted¼ cup prepared salsa2 Tbsp reduced-fat sour cream2 Tbsp chopped fresh cilantro1 cup shredded romaine lettuce½ cup shredded Monterey Jack cheese


1. Position racks in the upper and lower thirds of the oven; preheat to 375°F.

2. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.

3. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.

4. Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.

5. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.

Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 397 23%
  • Calories from fat 135 29%
  • Total Fat 15gm 26%
  • Sodium 621mg 32%
  • Total Carbohydrates 34gm
  • Fiber 8gm
  • Protein 33gm
  • Cholesterol 86mg 11%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Diabetic, Gluten Free, High Fiber, Low Cholesterol, Low Fat, Cheese, Vegetable, Tomato, Turkey, Mexican, Cinco De Mayo

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