Ingredients
1/3 cup orange juice5 tablespoons lime juice, divided1 teaspoon garlic powder1 teaspoon ground cumin1 pound boneless skinless chicken breast halves2 medium mangoes, peeled and diced1 small red onion, chopped1/2 cup minced fresh cilantro1 serrano pepper, seeded and minced2 tablespoons finely chopped crystallized ginger1 tablespoon brown sugar1/4 teaspoon salt6 corn tortillas (6 inches)3 cups coleslaw mix6 tablespoons fat-free sour cream
Preparation
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.
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.
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 thermometer reads 170°. Cut into thin strips.
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.
