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 Tostadas

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 Salsa

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

tostada shells

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!