Chicken Tostadas with Refried Beans and Pico de Gallo

• 350 g Chicken thighs, boneless, skinless
• 1 tsp Ground cumin
• 1 tsp Ancho chili powder
• 1 medium Lime
• 120 ml Salsa verde
• 300 g Refried beans
• 4 pieces Tostada shells
• 1 small Romaine lettuce
• 1 medium Avocado, ripe but firm
• 60 g Queso fresco
• 60 g Sour cream
• 1 tbsp Olive oil
• ½ tsp Fine sea salt

1. Slice the chicken thighs into thin strips. In a bowl, toss with the ground cumin, ancho chili powder, fine sea salt, the juice of half the lime, and 1 tbsp salsa verde.
2. Heat the olive oil in a large frying pan over medium-high heat. Cook the chicken for 6 to 8 minutes, turning, until browned and cooked through.
3. Reduce the heat to low and stir in 2 tbsp salsa verde to coat the chicken. Take off the heat and shred the chicken with two forks in the pan.
4. Warm the refried beans in the same pan over low heat for 2 to 3 minutes, stirring, until loosened and hot. If they seem very thick, stir in 1 tbsp water from the tap to make them spreadable.
5. Shred the romaine lettuce. Halve, stone and slice the avocado, then squeeze over a little of the remaining lime juice to keep it bright.
6. Spread the warm refried beans over the tostada shells. Top with the shredded chicken, romaine lettuce, avocado, and crumble over the queso fresco.
7. Dollop over the sour cream and spoon on the remaining salsa verde. Serve straight away with the remaining lime cut into wedges for squeezing.

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