Pickled Peppers Tostada

Pickled Peppers Tostado – Easy and Healthy

These tostadas came to me in a sweep of my fridge. I wanted to use up some of the stuff that was in there. I had a few pieces of dark turkey meat to use and I was very happy to get rid of the last few corn tostadas and some extra onion. But I didn’t want it to be boring. So in the way back of the refrigerator, I was able to pull out a jar of jalapenos and a jar of banana peppers.

The pickled peppers gave me an idea. I could use them as a salsa since I didn’t have any on hand and I was able to get creative with the last tomato in the house.

Ingredients:

  • 6 small corn tortillas (street style)

  • 10 oz dark turkey meat

  • 1 bell red bell pepper

  • 1/2 red onion

  • 1/8 cup banana peppers drained

  • 1/8 cup jalapenos drained

  • 1 large tomato

  • 1 lb of asparagus

  • 2 tbsp Olive Oil

  • Salt and pepper

  • Avocado

Instructions:

  1. Preheat the oven to 400 degrees and line a baking sheet with foil.

  2. Chop up the bell pepper and onion into strips and lightly top with season with salt and pepper.

  3. In a sauce pan spray non-stick coconut or olive oil and add in your peppers and onions.

  4. In a bowl, drizzle 1 tbsp olive oil over the asparagus and massage gently into the stalks.

  5. Place asparagus on the baking sheet and sprinkle with salt and pepper and then place in the oven for 15 minutes.

  6. Stir the peppers and onions to get a good char on all sides of the mix.

  7. Dice the jalapenos, banana peppers, and tomatoes mix together in a small bowl so the juices can sink into the tomato.

  8. On a second baking sheet lightly coat the corn tortillas with the rest of the olive oil using a silicone brush to coat it evenly and place in the oven for 5-8 minutes.

  9. Warm the turkey in a separate pan on the stove.

  10. When the tortillas are done and crispy, take them out and assemble your turkey equally on top of them.

  11. Then top each tostada with the peppers, onions, and pickled pepper salsa.

  12. Plate and add your asparagus to the side and add your avocado on top of the tostadas.

  13. Enjoy!

This recipe serves 2 and it super unique and exciting to share.

Recipe Extra: Make your own hot pickled peppers!

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