Crisp corn tostadas layered with tender chicken, zesty pineapple salsa, and creamy avocado for a vibrant meal.
# What You'll Need:
→ Chicken
01 - 2 cups cooked chicken breast, shredded
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon chili powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - Juice of 1 lime
→ Pineapple Salsa
09 - 1 cup fresh pineapple, diced
10 - 1/2 small red onion, finely diced
11 - 1 medium tomato, seeded and diced
12 - 1 jalapeño, seeded and minced
13 - 1/4 cup fresh cilantro, chopped
14 - Juice of 1 lime
15 - Salt to taste
→ Assembly
16 - 8 corn tostada shells
17 - 1 large avocado, sliced
18 - 1/4 cup sour cream, optional
19 - Lime wedges for serving
# How To Make It:
01 - Combine shredded chicken with olive oil, cumin, smoked paprika, chili powder, salt, black pepper, and lime juice in a mixing bowl. Toss thoroughly to coat evenly. Warm gently in a skillet over medium heat for 2 to 3 minutes until heated through.
02 - Mix pineapple, red onion, tomato, jalapeño, cilantro, lime juice, and a pinch of salt in a separate bowl. Stir well and allow to sit so flavors meld together.
03 - Arrange tostada shells on serving plates. Top each shell with a generous layer of seasoned chicken.
04 - Spoon pineapple salsa over the chicken layer, then arrange avocado slices on top.
05 - Drizzle with sour cream if desired and serve immediately with lime wedges on the side.
