Yuzu Kosho Chicken Skillet Tostadas

Ingredients

• 4 pieces Tostada shells
• 12 oz Chicken breast
• 1.5 tbsp Yuzu kosho
• 1 tbsp Olive oil
• 1 cup Black beans (canned, drained and rinsed)
• 1 medium Tomato
• 1 small Cucumber
• 0.25 cup Red onion(optional)
• 1 tbsp Lime juice
• 0.25 tsp Salt(optional)
• 0.125 tsp Black pepper(optional)

Instructions

1. 1

   Prep (15 minutes): Dice the chicken into bite-size pieces. Dice tomato and cucumber (and red onion if using). Mix salsa with lime juice, a pinch of salt, and black pepper.

2. 2

   Cook (15 minutes): Heat olive oil in a skillet over medium-high heat. Add chicken, season with yuzu kosho, and cook 8–10 minutes until cooked through.

3. 3

   Finish: Stir in black beans and cook 2–3 minutes to warm. Spoon the yuzu-kosho chicken and beans onto tostada shells.

4. 4

   Serve: Top with the tomato-cucumber salsa and serve immediately.