Description
Crisp tostada shells topped with juicy shredded chicken and vibrant pineapple salsa, complemented by creamy lime-infused sour cream.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ 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 of 1 lime
- 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 chicken breasts with olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Place seasoned chicken on a baking sheet and bake for 18–20 minutes, or until it reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes, then shred it using two forks.
- Combine diced pineapple, red onion, jalapeño, red bell pepper, cilantro, lime juice, and a pinch of salt in a bowl.
- Whisk together sour cream, lime zest, lime juice, and salt in another bowl.
- Warm tostada shells in the oven for 3–4 minutes.
- Top each tostada with shredded chicken, pineapple salsa, and lime crema. Add avocado slices and garnish with fresh cilantro. Serve with lime wedges.
Notes
For extra flavor, prepare the chicken and salsa ahead of time. You can customize the toppings as desired.
Nutrition
- Serving Size: 2 tostadas
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg