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Mini Taco Dip Tostadas with Avocado Cream

  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 servings
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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

1/4 teaspoon cayenne pepper


2 tablespoons olive oil

Tortilla chips, preferably round

8 ounces 99-percent fat-free ground turkey breast

1/2 cup canned black beans, rinsed and drained

1/2 cup prepared pico de gallo salsa

Pinch sea salt

Fresh cracked black pepper

1 cup shredded low-fat Cheddar

1/4 cup nonfat Greek yogurt

1 tablespoon chopped fresh cilantro, plus more for garnish

1 avocado, halved, pitted, and cubed

Zest of 1 lime, plus juice of 1/2 lime


  1. For the 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.
  2. For the tostadas: Heat the oil in a large skillet over medium-high heat. Preheat the oven to 350 degrees F. Place the tortilla chips in a single layer on a broiler-proof baking sheet and 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 the beans, 1 tablespoon of the taco seasoning, the salsa and some salt and black pepper. Continue cooking, stirring occasionally, until most of the liquid has evaporated.
  3. Spread the turkey mixture across all the chips and top with the cheese. Broil long enough to melt the 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 more cilantro.

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