# Components:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Pineapple Salsa
09 - 1 cup fresh pineapple, diced
10 - 1/2 small red onion, finely chopped
11 - 1 small jalapeño, seeded and finely diced
12 - 1/2 red bell pepper, diced
13 - 1/4 cup fresh cilantro, chopped
14 - Juice of 1 lime
15 - Pinch of salt
→ Lime Crema
16 - 1/2 cup sour cream
17 - Zest of 1 lime
18 - Juice of 1/2 lime
19 - 1/4 teaspoon salt
→ Assembly
20 - 8 small corn tostada shells
21 - 1 avocado, sliced
22 - Extra cilantro leaves for garnish
23 - Lime wedges for serving
# Directions:
01 - Preheat oven to 400°F (200°C).
02 - Rub chicken breasts with olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper.
03 - Place chicken on a baking sheet and bake for 18 to 20 minutes, or until cooked through. Let rest 5 minutes, then shred with two forks.
04 - In a bowl, mix pineapple, red onion, jalapeño, red bell pepper, cilantro, lime juice, and salt. Set aside.
05 - Whisk together sour cream, lime zest, lime juice, and salt until smooth.
06 - Warm tostada shells in the oven for 3 to 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.
