Chicken Tostadas with Mango Salsa Recipe
Chicken Tostadas with Mango Salsa Recipe photo by Taste of Home
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Chicken Tostadas with Mango Salsa Recipe

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The ginger adds a pleasant zing to this twist on a traditional tostada. It's so easy to eat healthful foods when good fresh salsa is around. -Erin Renouf Mylroie of St. George, Utah
TOTAL TIME: Prep: 30 min. + marinating Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. + marinating Cook: 20 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 238 calories, 3g fat (1g saturated fat), 44mg cholesterol, 203mg sodium, 35g carbohydrate (16g sugars, 3g fiber), 19g protein Diabetic Exchanges: 1 starch, 2 lean meat.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chicken Tostadas with Mango Salsa in Light & Tasty February/March 2007, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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dfausnacht 162633
Reviewed Mar. 29, 2012

"Really tasty! I would recommend basting the chicken every once in a while, and the longer the salsa sits, the better the flavors gel. I used small corn tortillas, which added some more heart and nutrition to the mix. I also had cabbage on hand that I needed to use up, so substituted that for the cole slaw mix--perfectly fine!"

joswan 94503
Reviewed Dec. 11, 2011

"Something about the mango and cilantro together....this was delicious."

kaybauerle 95242
Reviewed Sep. 3, 2011

"My daughters and I loved it! The mango salsa adds the right amount of sweetness and the cabbage the right amount of crunchiness. I did leave out the pepper and used ground ginger and it still turned out super."

TessaMB 162622
Reviewed Jul. 30, 2011

"okay... hard to eat, didnt like the way the flavours melded together."

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