Chicken Tostadas with Mango Salsa Recipe

4.5 4 5
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

Read Reviews
4.5 4 5
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + marinating Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + marinating Cook: 20 min.

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 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.
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

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: 2 lean meat, 1-1/2 starch.

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  • 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
  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 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

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Reviews forChicken Tostadas with Mango Salsa

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Donna User ID: 9296525 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!"

MY REVIEW
joswan User ID: 3792587 94503
Reviewed Dec. 11, 2011

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

MY REVIEW
kaybauerle User ID: 3579731 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."

MY REVIEW
TessaMB User ID: 6083350 162622
Reviewed Jul. 30, 2011

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

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