Chicken Tostadas With Mango Salsa

• 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 candied ginger
• 1 tablespoon brown sugar
• 1/4 teaspoon salt
• 6 corn tortillas (6 inches)
• 3 cups coleslaw mix
• 6 tablespoons fat-free sour cream

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 170u0b0. 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.

orange juice, lime juice, garlic, ground cumin, chicken, mangoes, red onion, fresh cilantro, serrano pepper, candied ginger, brown sugar, salt, corn tortillas, coleslaw mix, sour cream

Taken from www.epicurious.com/recipes/member/views/chicken-tostadas-with-mango-salsa-50012053 (may not work)