# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ Pineapple Salsa
09 - 1 cup fresh pineapple, diced
10 - ½ small red onion, finely chopped
11 - 1 small jalapeño, seeded and finely diced
12 - ½ red bell pepper, diced
13 - ¼ cup fresh cilantro, chopped
14 - Juice of 1 lime
15 - Pinch of salt
→ Lime Crema
16 - ½ cup sour cream
17 - Zest of 1 lime
18 - Juice of ½ lime
19 - ¼ teaspoon salt
→ Assembly
20 - 8 small corn tostada shells
21 - 1 avocado, sliced
22 - Extra cilantro leaves for garnish
23 - Lime wedges for serving
# How-To:
01 - Preheat oven to 400°F (200°C).
02 - Rub chicken breasts thoroughly with olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper.
03 - Place seasoned chicken on a baking sheet and bake for 18–20 minutes until cooked through. Allow to rest for 5 minutes, then shred using two forks.
04 - While chicken cooks, combine pineapple, red onion, jalapeño, red bell pepper, cilantro, lime juice, and salt in a bowl. Set aside.
05 - Whisk together sour cream, lime zest, lime juice, and salt until smooth.
06 - Warm tostada shells in the oven for 3–4 minutes if desired.
07 - Top each tostada with shredded chicken, spoonfuls of pineapple salsa, a drizzle of lime crema, and avocado slices. Garnish with cilantro and serve with lime wedges.
