Chicken Tostadas with Slaw and Mango Salsa

Chicken Tostadas with Slaw and Mango Salsa surprised me.  It was better than I had expected.  The addition of the lime juice and mango turned ordinary coleslaw mix into something south-of-the-border.  

Chicken Tostadas with Slaw and Mango Salsa

Serves 3

1/4 cup orange juice concentrate

5 tablespoons lime juice, divided

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

6 ounces pre-cooked chicken, cut into thin strips

1mango, peeled and diced

1 small red onion, chopped

1/4 cup minced fresh cilantro

1 teaspoon minced ginger

1 tablespoon brown sugar

1/4 teaspoon salt

3 corn tortillas (6 inches)

1 1/2 cups coleslaw mix

6 tablespoons non-fat plain Greek yogurt

In a large resealable plastic bag, combine the orange juice, 2 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 mango, onion, cilantro, ginger, brown sugar, salt and remaining lime juice. Cover and chill until serving.

Drain and discard marinade. Preheat broiler.  Place tortillas on a baking sheet lined with aluminum foil.  Broil 2 minutes or until lightly toasted.  Top with coleslaw mix and chicken.  Broil 4-6 inches from the heat for 3-4 minutes or until hot.  Top with salsa and Greek yogurt.