Chicken Tostadas with Mango Salsa |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 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:
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.
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