2.In a medium skillet, combine turkey, tomato sauce and chili powder. Simmer over medium heat, breaking up meat with a spoon. Cook about 5-7 minutes, or until turkey is cooked to 165° using a meat thermometer.
3.Meanwhile, bake tostada shells in oven until crisp, about 6 minutes.
4.In a bowl, toss cabbage with lime juice, oil and cilantro.
5.Place a layer of turkey mixture on each tostada. Top with cabbage mixture and sprinkle with tomatoes. Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.
Sponsor recipe courtesy of Honeysuckle White® and Shady Brook Farms®