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Ingredients

• 1 14-ounce can petite diced tomatoes, preferably with jalapeos
• 1 medium onion, thinly sliced
• 3 cups shredded cooked turkey, or chicken (12 ounces; see Tip)
• 8 corn tortillas
• Canola or olive oil cooking spray
• 1 avocado, pitted
• 1/4 cup prepared salsa
• 2 tablespoons reduced-fat sour cream
• 2 tablespoons chopped fresh cilantro
• 1 cup shredded romaine lettuce
• 1/2 cup shredded Monterey Jack cheese

Description

Shredded Leftover Turkey Tops Homemade Tostadas In This Tex-Mex Favorite. Making Your Own Tostada Shells From Fresh Corn Tortillas Is Easier Than You Might Think—crisp Them Up In The Oven While You Prepare The Toppings. Choose Either Regular Petite Dice

Eating Well