Serves 4 (2 tostada stacks each). Recipe is from “Cooking Light Dinnertime Survival Guide” by Sally Kuzemchak, who writes, “Treat your family to a new take on taco night. Instead of deep-frying the tortillas, you bake them until they’re crisp. Pile up the tortillas, place all the toppings in little bowls and let everyone make their own.”
1 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. salt
1/4 tsp. ground cumin
4 (6-oz.) skinless, boneless chicken beast halves
1 1/2 tsps. olive oil
8 (6-inch) corn tortillas
1/2 cup diced peeled mango
1/2 cup dicked peeled avocado
3/4 cup refrigerated prepared pico de gallo
4 ozs. preshredded reduced-fat 4-cheese Mexican-blend cheese (about 1 cup)
Lime wedges and cilantro sprigs, optional
1. Preheat oven to 400?F.
2. Combine first 4 ingredients; rub over chicken.
3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 7 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into 1/4-inch thick slices.
4. Coat both sides of tortillas with cooking spray. Place on a baking sheet, and bake for 7 to 8 minutes on each side or until lightly browned and crisp.
5. Divide chicken among baked tortillas; top each with 1 tablespoon mango, 1 tablespoon avocado, 11/2 tablespoons pico de gallo and 2 tablespoons cheese. Garnish with lime wedges and cilantro sprigs, if desired.
Nutritional analysis per serving: 462 calories, 16 grams fat (5.4 grams saturated fat), 46.7 grams protein, 31 grams carbohydrate, 4.9 grams fiber, 124 milligrams cholesterol, 1.5 milligrams iron, 732 milligrams sodium, 460 milligrams calcium.