Tostada with pulled chicken and mango salsa

Preheat the oven to 180 ° C. Bring a pot of water with salt, if necessary, to the boil.

Turn down the heat and place the chicken fillets in the water. Poach about 15 minutes or until the chicken is cooked. Take the chicken out of the water and let it cool slightly.

Place the gordita's on a baking sheet covered with parchment paper and brush them with the oil. Bake for approx. 8 minutes in the middle of the oven.

Meanwhile, make the salsa. Grate the green skin of the lime and squeeze out half of the fruit. Slice the onion very finely.

Peel the mango and first cut the flesh from the kernel and then into small cubes. Mix the onion, the lime zest and juice and the mango in a small bowl.

Season with pepper and salt.

Drain the black beans in a sieve and rinse under cold running water. Cut the radish into thin slices.

Cut the coriander finely and mix together with the beans and radish in a bowl. Season with pepper and salt.

Cut the avocados half in half, remove the kernel and scoop out the flesh with a spoon. Cut into cubes.

Pull the cooked chicken fillet with two forks into tufts (pulled chicken) and mix with the rest of the oil and the Mexican taco herbs.

Put the gorditas on a plate and divide the avocado, mango salsa and the chicken over it. Serve the bean salad.