Ingredients:

  • 3 medium Roma tomatoes, diced (approx. 12 oz / 340g)
  • 1/2 cup white onion, finely diced (75g)
  • 1/4 cup fresh cilantro, chopped (15g)
  • 1 jalapeño, seeded and minced (approx. 15g)
  • 2 tbsp fresh lime juice (30ml)
  • 1/2 tsp sea salt (3g)
  • 6 corn tostada shells
  • 1 cup cooked chicken breast, shredded (245g)
  • 1 cup canned refried beans (250g)
  • 1 tbsp olive oil (15ml)
  • 1/2 tsp ground cumin (3g)

Instructions:

  1. Combine diced tomatoes, onion, cilantro, and jalapeño in a bowl. Pour the lime juice and salt over the mixture. Toss gently and set aside.
  2. Heat olive oil in a skillet over medium heat. Add shredded chicken and cumin, stirring for 2-3 minutes until fragrant and steaming.
  3. In a separate small pot or the same skillet, warm the refried beans until they reach a velvety, spreadable consistency.
  4. Spread a generous tablespoon of warm refried beans onto each crispy shell. Top with a heap of seasoned chicken and spoon a mound of the chilled pico de gallo over the top.