Chicken Tostadas With Mango Salsa

Ginger adds a little zing in this twist of a traditional tostada. It's so easy to amke too.

• Ready In: 50 mins
• Serves: 6
• Yields: 6 tostadas

Ingredients

• 1⁄3 cup  orange juice
• 5  tablespoons lime juice, divided
• 1  teaspoon garlic powder
• 1  teaspoon ground cumin
• 1  lb  boneless skinless chicken breast half
• 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 candied ginger
• 1  tablespoon brown sugar
• 1⁄4 teaspoon salt
• 6 (6 inch)  corn tortillas
• 3  cups  coleslaw mix
• 6  tablespoons nonfat sour cream

Directions

1. In a resealable plastic bag, combine the orange juice, 3 tablespoons lime juice, garlic powder, and cumin. Add chicken.
2. Seal bag and turn to coat, and refrigerate for 20 minutes.
3. FOR THE SALSA.In a small bowl, combine the mangoes, onion, cilantro, serrano pepper, giger, brown sugar, salt and the remaining lime juice. Cover and chill until serving.
4. Drain and discard the marinade. Place chicken on a broiler pan coated with cooking spray.
5. Broil 4-6 inches from the heat for 5-7 minutes on each side or until a meat thermometer reads 170 degrees.
6. Cut into thin strips.
7. In a nonstick skillet, cook tostadas over medium heat for 1-2 minutes on each side or until lightly browned.
8. Top each with coleslaw mix, chicken, mango salsa, and sour cream.