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Chicken Tostadas with Mango Salsa

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 candied ginger
1 tablespoon brown sugar
1/4 teaspoon salt
6 corn tortillas (6 inches)
3 cups coleslaw mix
6 tablespoons fat-free sour cream

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

Printed from tasteofhome.com Jul 25, 2008

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Chicken Tostadas with Mango Salsa cont.

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 juices run clear. 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.