Chili Chicken Tostadas with Pineapple and Red Onion Relish

• 8 corn tortillas
• 2 tsp. canola oil
• 3 tbsp. fresh lime juice
• 1 tsp. hot paprika
• 1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• kosher salt
• 3 1/2 c. shredded rotisserie chicken
• .13 tsp. cayenne pepper
• 1/4 small pineapple
• 1/2 small red onion
• 1/4 c. fresh cilantro leaves

1. Heat oven 425 degrees F. Brush the tortillas with canola oil.
2. Place on baking sheets and bake until just crisp, about 8 minutes, flipping halfway through.
3. Transfer to a paper towellined wire rack to cool and harden.
4. Meanwhile, in a medium bowl, whisk together the olive oil and 1 tablespoon lime juice.
5. Stir in the paprika, cumin, chili powder, and 1/4 teaspoon salt.
6. Add the chicken and toss to combine.
7. In a separate medium bowl, whisk together the cayenne, 1/4 teaspoon salt and the remaining 2 tablespoon lime juice.
8. Add the pineapple and onion; toss to combine.
9. Fold in the cilantro.
10. Top the tostadas with the chili chicken and the pineapple and red onion relish.

corn tortillas, canola oil, lime juice, hot paprika, ground cumin, chili powder, kosher salt, rotisserie chicken, cayenne pepper, pineapple, red onion, fresh cilantro

Taken from www.delish.com/recipefinder/chili-chicken-tostadas-pineapple-red-onion-relish-recipe-wdy0514 (may not work)