Turkey · Mexican · 20 min
California Turkey Tostadas with Guacamole, Tomatoes & Ranch Dressing
- 20 min
- 2–6 servings
- 566 kcal / serving
Cry crispy tortilla boats hold creamy guacamole, turkey, and fresh tomato-romaine topping for a bright weeknight meal with a satisfying crunch and clean flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ pintgrape tomatoes
- ½ cupguacamole
- ½lime
- 8 ozoven roasted turkey breast, sliced
- ¼ cupranch dressing
- 1 heartromaine hearts
- 6small corn tortillas
- limes
From the pantry: extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · oven mitts · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ pintgrape tomatoes
- ½lime
- 1 heartromaine hearts
- limes
Dairy, eggs & chilled
- ½ cupguacamole
- 8 ozoven roasted turkey breast, sliced
Bakery & bread
- 6small corn tortillas
Sauces, oils & condiments
- ¼ cupranch dressing
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| guacamole | ½ cup | 1 cup | 1 ½ cups |
| lime | ½ | 1 | |
| oven roasted turkey breast, sliced | 8 oz | 16 oz | 24 oz |
| ranch dressing | ¼ cup | ½ cup | ¾ cup |
| romaine hearts | 1 heart | 2 hearts | 3 hearts |
| small corn tortillas | 6 | 12 | 18 |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Warm the oven to 400°F.
- Rinse the produce and pat dry, setting everything within reach.
- Brush or spray the tortillas lightly with olive oil and season with a pinch of salt; arrange them on a baking sheet. Bake, turning once, until they’re crisp and golden, about 10–15 minutes.
- Halve the grape tomatoes and arrange them on a serving plate.
- Shred the romaine by halving lengthwise and slicing into thin strips; layer with the tomatoes on the plate.
- Cut the lime into wedges and add them to the plate for squeezing at the table.
- To serve, lay tortillas on plates and spread each with guacamole. Top with turkey, then the tomato-romaine mix. Drizzle ranch dressing over the top and finish with a squeeze of lime.
Two tips
- Make ahead: prepare the guacamole and the tomato-romaine mix in advance and refrigerate it separately until ready to serve.
- swap ideas: if you have extra ranch, use a bit more to finish the tostadas; any remaining turkey can be tucked into a tortilla the next day.
Nutrition per serving
- Calories
- 566 kcal
- Protein
- 24 g
- Carbs
- 47 g
- Fat
- 33 g
- Fiber
- 11 g
- Sodium
- 1539 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.