• 4-8 tostada shells
• one 14-ounce can refried black beans
• zesty lime chicken (below)
• tossed salad (below)
• cilantro lime vinaigrette (below)
• for serving, as desired: salsa of choice, sour cream, guacamole, chopped cilantro, lime wedges, etc.

for the zesty lime chicken:

• 2 boneless, skinless chicken breasts, sliced in half lengthwise (approx. 1 ½ – 2 pounds total)
• 1 large, juicy lime, zested and juiced (approx. 3 tablespoons)
• 2 tablespoons avocado oil or high smoke point oil of choice
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• kosher salt and ground black pepper, to season

for the cilantro lime vinaigrette:

• ⅓ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 1 tablespoon agave nectar (can sub honey or pure maple syrup)
• 1 large, juicy lime, zested and juiced (approx. 3 tablespoons)
• 6-8 sprigs cilantro (approx. ¼ cup packed leaves and tender stems)
• 2 cloves garlic
• kosher salt and ground black pepper, to season

for the tossed salad:

• 4 cups chopped lettuce or greens of choice
• handful cilantro leaves and tender stems (1 cup lightly packed)
• 4 green onions, thinly sliced
• 2 ears sweet corn, husked and kernels sliced off of cob
• 1 Hass avocado, peeled, pitted, and diced
• 1 jalapeño pepper, de-seeded as desired and finely diced
• 1 Roma tomato, deseeded and finely diced
• ¼ red onion, finely diced
• ½ lime, juiced
• kosher salt and ground black pepper, to season