Chicken Tostadas with Mango Salsa Recipe

Ingredients

• 1/3 cup orange juice
• 5 tablespoons lime juice, divided
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 pound boneless skinless chicken breast halves
• 2 medium mangoes, peeled and diced
• 1 small red onion, chopped
• 1/2 cup minced fresh cilantro
• 1 serrano pepper, seeded and minced
• 2 tablespoons finely chopped crystallized ginger
• 1 tablespoon brown sugar
• 1/4 teaspoon salt
• 6 corn tortillas (6 inches)
• 3 cups coleslaw mix
• 6 tablespoons fat-free sour cream

Directions

• In a large resealable plastic bag, combine the orange juice, 3 tablespoons lime juice, garlic powder and cumin; add chicken. Seal bag and turn to coat; refrigerate for at least 20 minutes.
• For salsa, in a small bowl, combine the mangoes, onion, cilantro, serrano pepper, ginger, brown sugar, salt and remaining lime juice. Cover and chill until serving.
• Drain and discard marinade. Place chicken on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 170°. Cut into thin strips.
• In a nonstick skillet, cook tortillas over medium heat for 1-2 minutes on each side or until lightly browned. Top each with coleslaw mix, chicken, mango salsa and sour cream. Yield: 6 servings.

Chicken Tostadas with Mango Salsa published in Light & Tasty February/March 2007, p39