Get ready to embark on a flavorful and healthful culinary journey with Chicken Tostadas with Mango Salsa—a delightful twist on the traditional tostada recipe. Crafted by Erin Renouf Mylroie from Santa Clara, Utah, this dish incorporates a touch of ginger to add a pleasant and unique flavor profile to the classic Mexican favorite. With the addition of a fresh and vibrant mango salsa, these tostadas promise a burst of deliciousness in every bite.
INGREDIENTS:
- ⅓ 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
- ½ cup minced fresh cilantro
- 1 serrano pepper, seeded and minced
- 2 tablespoons finely chopped crystallized ginger
- 1 tablespoon brown sugar
- ¼ teaspoon salt
- 6 corn tortillas (6 inches)
- 3 cups coleslaw mix
- 6 tablespoons fat-free sour cream
PREPARATIONS:
- In a large resealable plastic bag, combine the orange juice, 3 tablespoons of lime juice, garlic powder, and ground cumin. Add the boneless skinless chicken breast halves to the bag, seal it, and turn it to coat the chicken. Refrigerate the marinating chicken for at least 20 minutes to allow the flavors to infuse.
- Prepare the refreshing mango salsa by combining the diced mangoes, chopped red onion, minced cilantro, serrano pepper, finely chopped crystallized ginger, brown sugar, salt, and the remaining lime juice in a small bowl. Cover the salsa and chill it until serving to let the flavors meld together.
- After marinating, drain and discard the marinade from the chicken. Place the chicken on a broiler pan coated with cooking spray. Broil the chicken 4-6 inches from the heat for 5-7 minutes on each side or until a thermometer reads 165°F (74°C). Once cooked, cut the chicken into thin strips.
- In a nonstick skillet over medium heat, cook the corn tortillas for 1-2 minutes on each side or until they become lightly browned. These toasted tortillas serve as the crispy base for the tostadas.
- Assemble the Chicken Tostadas by topping each toasted tortilla with coleslaw mix, the cooked chicken strips, a generous serving of the refreshing mango salsa, and a dollop of fat-free sour cream.
YIELD: 6 Servings
PREP/COOK TIME: 50 minutes
SPECIAL INSTRUCTIONS:
- When handling the serrano pepper, wear disposable gloves to protect your hands from the oils, as they can burn the skin. Avoid touching your face after handling the pepper.
TIPS:
- For added convenience, consider using pre-shredded coleslaw mix from the store to save time and effort in the kitchen.
- Customize the level of spiciness in the mango salsa by adjusting the amount of serrano pepper according to your taste preferences.
In conclusion, Chicken Tostadas with Mango Salsa offer a delightful and healthful twist on the classic Mexican tostada recipe, thanks to the creative touch of Erin Renouf Mylroie from Santa Clara, Utah. With the addition of ginger, these tostadas present a unique flavor profile that elevates the culinary experience.
The combination of marinated and broiled chicken strips, topped with a refreshing and vibrant mango salsa, creates a harmonious blend of flavors and textures. The mango salsa, with its medley of diced mangoes, red onion, cilantro, serrano pepper, and crystallized ginger, adds a burst of deliciousness and a touch of heat to the tostadas.
The toasted corn tortillas serve as the perfect crispy base, adding a delightful crunch to each bite. The coleslaw mix complements the other ingredients, providing a refreshing contrast to the warm and savory components.
With the flexibility to adjust the spiciness of the mango salsa and the convenience of pre-shredded coleslaw mix, these Chicken Tostadas are not only a flavorful and satisfying choice but also a practical option for a quick and delicious meal.
So, gather your ingredients and embark on a culinary adventure with Chicken Tostadas with Mango Salsa—a scrumptious and healthful dish that is sure to become a new family favorite.
