Position racks in the upper and lower thirds of the oven; preheat to
375°F.
Bring tomatoes and their juice to a boil in a medium saucepan over
medium heat. Add onion and cook, stirring occasionally, until the
onion is soft and most of the liquid has evaporated, 15 to 20
minutes. Add turkey (or chicken) and cook until heated through, 1
to 2 minutes.
Meanwhile, coat tortillas on both sides with cooking spray. Divide
the tortillas between 2 large baking sheets. Bake, turning once, until
crisped and lightly brown, about 10 minutes.
Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until
combined.
To assemble tostadas, spread each crisped tortilla with some of the
avocado mixture. Top with the turkey (or chicken) mixture, lettuce
and cheese.
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