Turkey Slaw Tostadas
Cuisine: Mexican
Author: CreativEliza
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
A great way to use up leftovers after cooking turkey.
  • 2 carrots julienned
  • 2 stalks celery sliced crosswise paper thin
  • 1.5 c finely grated red cabbage
  • 1 c dried cranberries
  • 2 c cubed leftover turkey
  • drizzle of olive oil and balsamic vinegar
  • juice of ½ lemon
  • ¼ c honey
  • ½ c mayonnaise or greek yogurt (if using greek yogurt add a little more honey to offset sourness)
  • salt and pepper to taste
  • 12-15 corn tortillas
  • oil for frying
  • avocado thinly sliced (if using large Florida avocados, ½ is plenty, if using Haas avocados then 3)
  1. Mix well in a large bowl all ingredients up to tortillas. Chill in fridge.
  2. Heat 1" oil in a cast iron pan.
  3. Fry each tortilla golden brown, flipping part way through. Place on a rack to drain.
  4. You can keep tortillas warm in the oven until ready to serve.
  5. Serve the chilled slaw on top of the warm, crispy tortillas. Top with sliced avocado and hot sauce if desired.
Recipe by Amor y Sabor at https://amorysabor.com/turkey-slaw-tostadas/