I love when Jenn lets loose and gets as creative as she wants to. Witness her turkey tostada with peach ginger salsa. There’s a familiarity about it, but it’s wholly original.
There’s nothing insanely exotic about this recipe, so even fussy eaters could give it a thumbs-up, and food lovers of all things new and delicious won’t be disappointed. As with the ongoing trend of covering many bases of the palate, Jenn doesn’t disappoint with this favorite of our gourmet craft service table. The turkey is slightly robust, but not overpoweringly taco-like or spicy. The peach ginger salsa itself has a lot going on between the peach, ginger, and shallot, but the balance was there, and nothing overpowered. It was the perfect cooling compliment to the turkey.
I’ve eaten this dish both with and without the feta. It works either way, so lactose intolerant readers have nothing to fear. If you’re looking to go ultra-healthy, you can skip pan frying the corn tortillas. Steam or bake them, if you wish instead. If you don’t want to have to do anything with the tortillas, you can buy wheat or whole wheat ones, but it won’t be as healthy as corn tortillas.
Here’s how to make one of Jenn’s most original and most delicious dishes. I hope you like it as much as I do.
Makes 10-12 tostadas
- 1 package of ground turkey meat
- 1.5 tablespoons of chile powder
- 1 tablespoon of Italian seasoning
- 2 tablespoons of virgin coconut oil
- sea salt and fresh ground black pepper
Peach Ginger Salsa:
- 2 peaches, skin on and chopped
- 1 medium sized shallot, chopped
- 1 teaspoon of grated ginger with juice
- 1/2 lemon, juice only
- 1/2 tablespoon of light extra virgin olive oil
- sea salt and fresh ground back pepper to taste
- 1 package of corn tortillas, soft or hard
- 1.5-2 cups of virgin coconut oil
- 2 1/2 cups of shredded spinach
- organic feta cheese
Prepare all your ingredients.
Chop the peaches and shallot, add to a nonreactive bowl.
Add in the lemon juice, ginger, sea salt and black pepper. Mix well, cover and refrigerate for at least an hour so the juices blend.
Coarsely chop the spinach and set aside.
Over medium-low heat, in a large pan add the coconut oil. Once it’s hot, add in the ground turkey meat, chili powder, Italian seasoning, sea salt and black pepper. Be sure to stir so the meat cooks evenly and the spices are spread througout. Cook for approximately 15 minutes, or until the meat is brown and no longer pink. Turn the heat off and add the cooked meat to a serving bowl, set aside.
For frying the tortillas, in a medium-sized pan, add about two cups of coconut oil over high heat. Once the oil is hot, add in one tortilla at a time, use metal tongs to flip the tortillas over. Cook for about 35-50 seconds on each side, or until the color turns light golden brown. Place the fried tortillas on a plate covered with paper towels or cloth to drain the excess oil. Repeat this step until you have the number of fried tortillas you need. Set aside.
Now, make sure to set all the ingredients: turkey, peach ginger salsa, spinach, feta cheese (optional) and fried tortillas, out on the table so your guests can make their own tostadas.
Jenn’s turkey tostada with peach ginger salsa is a summer delight. High in protein, low in fat, this dish keeps our clients on sets going for hours and coming back for more. At home, kids will love helping build their own. It’s great for making and eating outside, and especially fun with bigger crowds.
One of the most fun things about making and eating these is you can vary what you do each time you put one together. If you’re good to eat two or three or more, this is a great way to get a little creative and find out what you like best.
Make a batch and see if you don’t agree. Tweak them a bit, as I outlined above, and see what you like best. Until next time, bon appétit!