Mangoes are definitely something that I have learned to love over the years. I was never a big fan of them until I was living in Egypt and having fresh mango juice from a street vendor. Up until recently I hadn’t even really worked with fresh mangoes, I now see what I have been missing all these years.
The mango avocado salsa is what initially caught my attention for this recipe. The original recipe from where else but Cooking Light, is for a chicken taco with mango avocado salsa but I thought I would mix it up a little bit and pile it high on a tostada.
The seasoning used on the chicken had a little bit of spice that complimented the sweetness of the mango. All of these elements played together for a really great dish. This was a perfect meal for a weekday night when you want something different but don’t have all day to put it together. I will definitely make this dish again.
Chicken TostadasCourtesy of Cooking Light
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon ground red pepper
3/4 teaspoon salt
4 (6 ounce) boneless skinless chicken breasts
1 1/2 teaspoons olive oil
Heat a nonstick skillet over medium-high heat. Combine the first 4 ingredients and 1/2 teaspoon of salt. Rub over the chicken. Add oil to the pan, swirl to coat the surface. Add chicken and cook 4 minutes on each side or until done. Remove chicken from the pan and let stand for 5 minutes. Cut into 1/4 inch thick strips.
Mango Avocado SalsaCourtesy of Cooking Light
1/2 cup diced peeled mango
1/2 cup diced peeled avocado
1/2 cup chopped tomato
1/3 cup chopped onions
2 tablespoons chopped fresh cilantro (I used 1/4 of a cup)
2 tablespoons fresh lime juice
1 tablespoon minced jalapeno pepper
While the chicken cooks, combine mango and the next 6 ingreidents, stir in remaining 1/4 teaspoon salt.
Pile everything on top of the tostada and enjoy!