I made a very small turkey this year so there was not a huge amount of leftovers. I had the idea to do a carnitas-type tostada with well-seasoned, crisped strands of turkey. Then using the leftover kale from the ginormous bag I bought plus the seeds of the pomegranate felt kind of genius. It's so dang festive and the colors are on point for the holidays.
The citrus guacamole was the base, meaning no beans so they were terrifically light. The seeds made them look lit.
I baked the shells in the oven using no oil so they were nice and crisp with no added fat.
Adding cheese is a sign of disrespect in many cases if you want to go authentic but who am I fooling? I can't even speak Spanglish. I'm here to make the food fun and cheery.
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