chicken tostadas with mango salsa

This recipe is from a taste of home recipe card booklet I picked up at the grocery store. It was different. I was afraid that it would be too spicy with the serrano pepper so I made the salsa, divided it in half and only added it to half. I ate the peppered half and it wasn't too spicy. I wasn't overly impressed with this meal. I didn't care for the ginger flavor of the salsa. It didn't taste bad or anything, it just wasn't what I'm used to in a salsa, and I didn't care for it. It also seemed to be the biggest flavor of the meal (not that it was super powerful flavor, but I also only added 1 1/2 Tablespoons.) Anyway, it only rated 2.5 stars overall.


Ingredients

• 1/3 cup orange juice
• 5 Tablespoons lime juice
• 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 candied ginger
• 1 Tablespoon brown sugar
• 1/4 teaspoon salt
• 6 corn tortillas (6 inch)
• 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 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 inches from 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.