Grilled Chicken, Refried Beans and Radish Tostaditas
Photography by Aaron McLean.
You can use pork fillet or sirloin steak instead of, or as well as the chicken.
INGREDIENTS
2 small skinless chicken breasts
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon ground cumin
1 teaspoon sweet smoked paprika
1 clove garlic, crushed
sea salt and freshly ground pepper
To assemble
small round corn chips
warm refried beans
lime crema
3 radishes, julienne
coriander to garnish
METHOD
Chicken: Cut the chicken in half to give two long thinner pieces. Combine the remaining ingredients in a shallow dish, add the chicken and turn to coat on both sides. Cover and refrigerate if not cooking immediately.
Heat a little olive oil in a sauté pan and cook the chicken until golden and cooked through.
Rest for 5 minutes then slice thinly.
To assemble: Spread each chip with refried beans then top with 2-3 slices of chicken.
Add a dollop of lime crema then top with a small pile of radishes and coriander. Makes 12
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