Chicken Fajitas & Mango Salsa
Summer / Spring / Adrianna Adarme / Coconut Oil / Dairy Free / Main Dish / Sauté /
Traditional chicken fajitas get a sizzling twist with coconut oil and spicy mango salsa made with jalapeño, onion and cilantro. Served family-style, this dish has a delicious balance of savory and sweet.
PREP, COOK, TOTAL TIME
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1 pound chicken breast, cut into strips
1 red bell pepper, sliced
1/2 red onion, sliced
2 to 3 tablespoons LouAna® 100% Pure Coconut Oil
Corn or flour tortillas, for serving
1/2 mango, cubed
1 jalapeño, diced
1/4 red onion, sliced
Handful of cilantro, minced
In a small bowl, add the mango, jalapeño, red onion, juice from 1 lime and cilantro. Toss until combined and set aside.
In a medium bowl, mix together the ancho chile powder, ground cumin, garlic powder, ground cayenne pepper, onion powder and salt. Add the chicken strips and the spice mixture; toss until the chicken is thoroughly combined.
In a medium sauté pan, heat the coconut oil over moderately high heat. Add the chicken and cook for 3 to 4 minutes, flipping the chicken at the 2-minute mark. Remove the chicken and transfer to a plate; cover the plate with foil to keep warm while you cook the remainder of the dish. Adding a tablespoon more of coconut oil, if needed, sauté the sliced red bell pepper and red onion for 2 to 3 minutes, until the onions have softened.
Serve family style or to assemble individual fajitas, add a few strips of chicken to the center of a tortilla, top with the onion and bell pepper mixture and a few scoops of mango salsa.
Chicken Fajitas & Mango Salsa Recipe photo credit: Adrianna Adarme