# What You 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
# Step-by-Step:
01 - In a mixing bowl, combine shredded chicken with olive oil, cumin, smoked paprika, chili powder, salt, black pepper, and lime juice. Toss thoroughly to coat all pieces. Warm gently in a skillet over medium heat for 2-3 minutes until heated through.
02 - In a separate bowl, combine pineapple, red onion, tomato, jalapeño, cilantro, lime juice, and a pinch of salt. Stir well and set aside to allow flavors to meld for 5-10 minutes.
03 - Place tostada shells on serving plates, positioning them flat for optimal topping distribution.
04 - Top each tostada shell with a generous layer of seasoned chicken, ensuring even coverage across the surface.
05 - Spoon pineapple salsa over the chicken, distributing evenly. Arrange avocado slices on top of each tostada.
06 - Drizzle with sour cream if desired, and serve immediately with lime wedges on the side.
