Turkey Taco Tostones

  • Servings 9 tacos (3 tacos per serving)
2 Loves
These little bites of turkey taco goodness feature a delicious harmony of sweet, spicy and zesty flavors. A dollop of honey lime sour cream completes the multifaceted taste adventure. Serve as an appetizer or happy hour special, or add watermelon salsa for a filling lunch or dinner.
Turkey Taco Tostones

Turkey Carnitas

3 oz. Oil
4-5 oz. Ground Turkey
6 oz. Water
6 oz. Hatch Pepper Seasoning (Carolina ingredients)
Spicy Watermelon Salsa
1/3 cup Fresh lime juice
2 tbsp. Honey
2 tbsp. Soy sauce, low sodium
1/3 tsp. of each (to taste) Sea salt, cayenne pepper and black pepper
8 cups Watermelon, 1/4'' dice
1/4 cup Orange juice
1 ea. English cucumber, peeled and seeded
1/2 cup Red onion, 1/4'' dice
1/2 cup Green onion, 1/4'' dice
4 tbsp. Crystallized ginger, finely chopped
1 tbsp. Orange zest
4 tbsp. Jalapeño, seeded and minced
Honey Lime Sour Cream
1 cup Sour cream
1/2 cup Honey
2 tbsp. Lime juice
1 tsp. Lime zest
1 tbsp. Chopped cilantro

To Prepare:

  1. Heat the oil in a heavy-duty pot, and then add the ground turkey and lightly brown.
  2. Add the remaining ingredients and blend well. Bring to boil; simmer 5 minutes.
  3. Place in a 4-inch aluminum half-size pan and cover with a lid.
  4. Heat in a preheated 350°F oven for approximately 45 minutes (until turkey reaches 165°F).

Spicy Watermelon Salsa

  1. Whisk the lime juice, honey, soy sauce and seasonings in a large bowl.
  2. Add watermelon and all remaining ingredients; toss gently. Adjust seasoning.
  3. Refrigerate 1 hour before serving.

Honey Lime Sour Cream

  1. Combine all ingredients and blend well.
  2. Place in storage container; cover, label and date. Refrigerate.

Ingredients

9 ea. Tostones
3 cups Turkey Carnitas, 1/3 cup per taco
18 tbsp. Pickled red onion, 2 tbsp. per taco
9 tbsp. Sliced jalapeño, 1 tbsp. per taco
4.5 oz. Queso fresco
1 cup Cilantro leaves
2/3 cups Honey Lime Sour Cream, about 1 tbsp. per taco
Served on side:
3 cups Spicy Watermelon Salsa

Directions

  1. Warm tostones.
  2. Fill each with 1/3 cup Turkey Carnitas, add pickled onions and sprinkle with jalapeños. Top with queso fresco and cilantro leaves and drizzle with Honey Lime Sour Cream.
  3. Serve in a warm cast iron skillet with Spicy Watermelon Salsa and lime wedges for garnish.

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