Crispy Chicken Tostada with Salsa Roja

Salsa Roja:

450g plum tomatoes

3 green chillies

2 cloves garlic

3 tsp olive oil

¼ onion finely chopped

½ a vegetable stock pot

Pinch flaky sea salt

Crispy Chicken:

400g chicken breast mini fillets

1 large egg

75g plain flour

100g panko dried breadcrumbs

½ tsp onion powder

½ tsp garlic powder

½ tsp cayenne pepper

1 tsp ground cumin

A few sprays olive oil

Fresh Salsa:

100g cherry tomatoes

¼ onion, finely chopped

1 tbsp chopped coriander

Juice of half a lime

Flaky sea salt and ground black pepper

Slaw:

½ head white cabbage

Juice of a lime

A splash of extra virgin olive oil

A little chopped coriander

Pinch of sea salt

Tostadas and to serve:

8 small corn tortillas

A little fresh coriander

Some thinly sliced red chilli