Chicken Tostadas with Mango Salsa

By Totlxtc

Ingredients

• 1/3 * 1/3 cup orange juice
• 5 * 5 tablespoons lime juice, divided
• 1 * 1 teaspoon garlic powder
• 1 * 1 teaspoon ground cumin
• 1 * 1 pound boneless skinless chicken breast halves
• 2 * 2 medium mangoes, peeled and diced
• 1 * 1 small red onion, chopped
• 1/2 * 1/2 cup minced fresh cilantro
• 1 * 1 serrano pepper, seeded and minced
• 2 * 2 tablespoons finely chopped crystallized ginger
• 1 * 1 tablespoon brown sugar
• 1/4 * 1/4 teaspoon salt
• 6 * 6 corn tortillas (6 inches)
• 3 * 3 cups coleslaw mix
• 6 * 6 tablespoons fat-free sour cream

Details

Servings 6

Preparation

Step 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.
* 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 meat 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: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts: 1 serving equals 238 calories, 3 g fat (1 g saturated fat), 44 mg cholesterol, 203 mg sodium, 35 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 2 very lean meat, 1-1/2 starch, 1 fat.