Description
Delightful tostadas topped with tender chicken, sweet pineapple salsa, and creamy lime drizzle, bursting with vibrant flavors and textures.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup fresh pineapple, diced
- ½ small red onion, finely chopped
- 1 small jalapeño, seeded and finely diced
- ½ red bell pepper, diced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Pinch of salt
- ½ cup sour cream
- Zest and juice of ½ lime
- ¼ teaspoon salt
- 8 small corn tostada shells
- 1 avocado, sliced
- Extra cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Rub the chicken breasts with olive oil and season with cumin, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Place the seasoned chicken on a baking sheet and bake for 18–20 minutes until cooked through.
- Let the chicken rest for 5 minutes before shredding it using two forks.
- Combine the diced pineapple, red onion, jalapeño, red bell pepper, cilantro, lime juice, and salt in a bowl to make the salsa.
- Whisk the sour cream, lime zest, lime juice, and salt until creamy.
- Warm the tostada shells in the oven for 3–4 minutes.
- Assemble the tostadas by layering shredded chicken, pineapple salsa, lime crema, and avocado slices.
- Serve immediately with lime wedges on the side.
Notes
Allow the salsa to meld in the fridge for a few hours before serving for enhanced flavor. Avoid overcooking the chicken for the juiciest results.
Nutrition
- Serving Size: 1 tostada
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg