Mexican Turkey Picadillo Tostada Bowl
Turkey Picadillo Tostada Bowl, made with lean ground turkey meat, Mexican spices, mushrooms, chopped jalapeños and diced potatoes. Served on a crispy tortilla bowl and garnished with a citrus slaw and avocado slices.
Ingredients
- 3 pounds lean ground turkey meat
- 1 tablespoon cooking oil corn or soybean
- 2 cloves of garlic chopped
- 1 white onion chopped
- 2 jalapeños chopped and deveined
- 2 cups mushrooms sliced or ground
- 6 yellow potatoes cubed
- 1 tablespoon taco seasoning
- 1 teaspoon ground garlic
- 1 teaspoon black ground pepper
- 1 tablespoon ground cumin
- 1 can Mexican style tomato puree
- 2 cups water or chicken broth
- 1 bag cole slaw white and purple cabbage and carrots
- 1 tablespoon cilantro chopped
- 1 lime juice
- 1 avocado sliced
- 8 tortilla crispy bowls or crispy taco shells
Instructions
- In a cast iron cooking pot add the cooking oil, then the turkey meat and sauté. Add the onion, garlic jalapeño, the potatoes, the mushrooms and stir.
- Add the spices Pour the whole can of Mexican style puree and the water. Cover and simmer for 20 minutes until potatoes are tender.
- Prepare the slaw adding the cabbage, the cilantro and the shredded carrots in a bowl. Juice the lime and season with olive oil, pepper and salt.
- Prepare the bowls by layering cooked cilantro lime rice, black beans, turkey picadillo.
- Finish the bowl garnishing with citrus slaw, avocado slices and salsa taquera.
Notes
Replace the turkey for ground beef or chicken if desired.
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