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
Chicken Tostadas with Mango Salsa
Peppers (Hot)
Chicken Tostadas with Mango Salsa
Prep Time
30 min
Cook Time
20 min
Yield
6 servings
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 shallow dish, combine the orange juice, 3 tablespoons lime juice, garlic powder and cumin; add chicken. Turn to coat; cover and 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 chicken, discarding 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.
Nutrition Facts
1 serving: 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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