Grilled Chicken, Refried Beans and Radish Tostaditas

, from Issue #44. August, 2015
Photography by Aaron McLean.
Grilled Chicken, Refried Beans and Radish Tostaditas

You can use pork fillet or sirloin steak instead of, or as well as the chicken.


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


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