Turkey Slaw Tostadas

Here is a great recipe for using leftover turkey. If you are vegetarian, you can substitute chickpeas for the turkey.

Turkey Slaw Tostadas
Prep time
Cook time
Total time
A great way to use up leftovers after cooking turkey.
Recipe type: Entree
Cuisine: Mexican
Serves: 5-6
  • 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.


Posted by

Eliza Alys Young, aka CreativEliza, is a free spirit, world traveler, creative expert, and part of multicultural family… Eliza shares her time between the US, Dominican Republic and beyond. When she is not caring for her high-energy kids, writing her poetry or for her blog, creating art or cooking up a storm, she is designing for her own company, Design Intense.

Leave a Reply

Your email address will not be published. Required fields are marked *


Rate this recipe: