Recipes Collection

Tex-Mex BBQ Tostada with Fennel and Coriander Slaw

3 hours Difficulty:
Categories: Main Dish


  • 6 ct. Turkey legs
  • 2 c. Tangy BBQ sauce
  • 12 ct. 6 inch white corn tortillas
  • 6 ct. Hass avocados
  • 1 c. Cooking oil

Coriander Fennel Slaw

  • 4 c. Shredded green cabbage
  • 1 c. Shredded purple cabbage
  • 1 c. Shredded carrots
  • ¼ c. Shaved Fennel
  • ¼ c. Chopped green onion
  • ¼ c. Rough chopped cilantro
  • 2 tbs. Apple cider vinegar
  • ½ c. Sour cream
  • ½ c. Mayo


Preheat the oven to 35O degrees F.
In a large roasting pan place the turkey legs side by side and smoother them in BBQ sauce. Cover and place on the middle rack of the oven. Cook for 2 hours and then turn over each leg. Cover and continue to cook for an additional 2 hours. Remove cover and cook for 1 more hour, flipping every 10-15 minutes until fork tender. Let cool and remove the meat from the bone. Be careful of smaller ligaments and bones that may be hidden in the meat. Remove the BBQ sauce from the pan and add it to the turkey meat.
In a medium saucepan, heat the cooking oil over medium until it reaches 350 degrees F. Place one tortilla in the oil and cook for 1-3 minutes on each side until golden brown crispy. Repeat process for the rest of the tortillas.
For the slaw, add all ingredients and mix well until fully incorporated. Salt and pepper to taste. To plate, slice half of an avocado into 5-6 pieces. Scoop out and lay on top of the fresh tostadas and pile with BBQ turkey.
Top with slaw, serve and enjoy!

Servings: 12-14 Tostadas