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Nutrition Facts
Serving Size 338 g
(Approx. 2 Servings)
Amount Per Serving
Calories 410 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 560 mg 23%
Total Carbohydrate 38 g 13%
Dietary Fiber 11 g 44%
Sugars 2 g
Protein 35 g
Vitamin A 25% Iron 20%
Vitamin C 15% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Turkey Tostadas with Honeysuckle White Cutlets

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
2  People


Recipe makes 2 Servings

8 corn tortillas
2 Honeysuckle White Cutlets
1/4 cup(s) freshly squeezed lime juice
2 Tbsp olive oil
1/2 Tsp kosher salt
1/2 cup(s) salsa
1 cup(s) romaine or iceberg lettuce, thinly shredded
1 cup(s) refried black beans
1 medium avocado, sliced
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Preheat oven to 400°F. In a medium bowl or resealable plastic bag combine the lime juice, oil and salt. Add the turkey cutlets and set aside for 5 minutes.
Lightly spray both sides of the tortillas with cooking spray and arrange them in a single layer on a rimmed baking sheet. Lightly season the tortillas with salt and bake until crisp, about 10 minutes.
Meanwhile, heat a grill or grill pan over medium-high heat. Remove the turkey from marinade, pat dry with paper towels and grill until browned and cooked through, about 5 minutes per side. Let rest until cool enough to handle, about 5 minutes; slice thinly or shred.
Heat the refried beans in a small non-stick saucepan over low heat or in the microwave in a microwave-safe bowl.
Spread each tortilla with refried beans, turkey, and a tablespoon of salsa, top with avocado and lettuce, plus a dollop of sour cream, if you like.


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