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So I said this was an easy recipe.
And it is, I promise.
But there are a ton of ingredients, and for that I am sorry.
But not that sorry, cause itโs still an easy and darn awesome recipe.
Which honestly is what I need right now.
Too bad I already made these, ate them and there are no leftovers in sight.
Currently, I am working in a three bedroom condo, with absolutely NO light, and room for about six people.
Max.
And that is hoping a handful of those people are small, meaning not large, smelly, growing boys.
I said hoping, which obviously means, that is not the case. I woke up this morning to bodies. Large bodies all over the floor. One in the laundry room, two in the common area (kitchen/dining/living), two in the tiny loft upstairs. My parents had their room and Asher and I had ours. ย That is a lot of people for one little condo and a total of three over capacity, which was a capacity that was already over capacity in my mind.
Ugh. Sorry I am not making any sense again?
Itโs crazy and smelly over here. My brain is not really thinking clearly. Plus, I made the forty-five minute trek to the grocery store and the forty-five minute trek back from the grocery store and I am feeling wiped. Basically the whole day was wasted driving to the store, shopping, driving home and then hauling two carts full of groceries up the elevator and into the condo.
I am just glad there is an elevator, cause man that would be a serious workout.
I think I would make the boys actually help me. Like actually demand that they pick up more than one bag and then actually come back for more. Now that I think about it this might be a pretty enjoyable site for me.
Imagining it is kind of fun.
Muahaha!!!
So yeah, my point is, there is a lot of grown smelly boys in a tiny condo. Food is going fast, pictures are a little tricky and I am getting odd looks from the people who pass by the window watching me shoot food.
Okay and when I mean smelly, I mean the awful, smelly, sweaty feet. Honestly you walk in the door and the condo just reeks of the inside of a sweaty snowboard boot.
It got so bad that I made them leave the boots, along with all their clothing outside to dry. I mean I had too, their smelly boots and clothes were messing with my nose. Obviously, that cannot happen.
I need my nose.
Enough about smelly feet.
Lets talk about fajitas!
Fajitas have been a summer favorite for years. I added to a skillet some chicken, lots and lots of peppers, cheese and rice. Done. Quick easy, no oven and so good.
Oh and you cannot forget the rice.
I know it is probably weird, but we always have rice with out fajitas. We are a rice family, it is another staple food in this house.
The Thai Mango Slaw makes these fajitas. Just trust me, it is so good. The spicy chicken with the sweet mango slaw and then the coconut rice?
KILLER.
Like times 20.
Trust me, you must make these. Like tonight.
I am thinking you need a midweek pick me up and these are a healthier choice that you so will not regret tomorrow.
Easy Chicken Fajitas with Thai Mango Slaw + Coconut Rice
Ingredients
Fajitas
- 1 pound chicken, slice into thin strips
- 1 red pepper, sliced
- 1 orange pepper, sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced or grated
- 1 lime, juiced
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 tablespoon peanut oil, may use canola oil
- shredded cheddar cheese, for serving (optional)
- 8 whole wheat fajita size flour tortillas, warmed
Thai Mango Slaw
- 1/4 cup lime juice
- 2 tablespoon olive oil
- 1 tablespoon fish sauce
- 2 teaspoons sweet thai chili sauce
- 1/2 teaspoon chili powder
- 2 tablespoon fresh cilantro, chopped
- 2 mangos, peeled and julienned (sliced into thin strips)
- 1/2 red pepper, chopped
- 1 avocado, peeled, pitted and sliced
- 1 tablespoon toasted coconut
Coconut rice
- 1 cup uncooked jasmine rice
- 1 cup light, canned coconut milk
- 3/4 cup coconut water
- 1/2 teaspoon salt
- 3 tablespoons unsweetened, flaked coconut
- 1 tablespoon coconut oil
Instructions
- Start by making the rice. Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, unsweetened coconut and coconut oil. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Serve inside the fajitas or on the side. Note that rice can cook differently for everyone, this is just what works for me.
- While the rice is cooking make the fajitas. In a large bowl combine the olive oil, garlic, lime juice, brown sugar, chili powder, smoked paprika and cumin. Add the chicken and toss well. Cover the bowl and place in the fridge while you work on the slaw, at least 15 minutes. *This can be done a day in advance and refriderated overnight.
- To make the slaw, combine the lime juice, olive oil, fish sauce, sweet thai chili sauce, chili powder and cilantro in a medium size bowl. Add the mangos and red pepper. Toss well and the add the avocado and toasted coconut. Gently toss the avocado and coconut in with the rest of the slaw. Set aside until ready to use.
- Heat a large skillet over high heat and add 1 tablespoon of peanut oil. When the skillet is hot (but not smoking) add the chicken and juice left in the bowl. Stir fry for 2 to 3 minutes or until the chicken is cooked through and begining to caramelize. Remove the chicken from the pan. To the same pan add the peppers and stir fry for 3 minutes. Add the chicken back to the pan and toss with peppers. Remove from the heat.
- To assemble the fajitas add the coconut rice to the center of each warmed tortilla, then top with the chicken and peppers. Sprinkle with cheddar cheese if using and add the thai mango slaw. Mmmm.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
So how about you guys send me some air fresheners? Iโll make fajitas withย cupcakes for dessert. Deal?
I might try this for a change up to my fajitas….I normally have Knorr’s spanish rice, tri-color peppers in the fajitas, normal toppings, and sometimes have chocolate or spicy chocolate in the fajita flavorings. I’m currently out of regular chocolate and only have coconut chocolate that provoked me to look up if anyone has tried such a scenario in fajitas which brought me to your site. I love jasmine rice so will have to try the coconut rice you suggested with fajitas sometimes. I have always adored mango, preferably in Italian ice.
Ooo your fajitas sounds amazing Laura! I hope you enjoy these! Thank you!
fyi they don’t sell “fajita size flour tortillas” they are either large, medium, or small.
MAKE THESE! I made them tonight and they are delicious! Amazingly well balanced. The coconut comes through. The little bit of fish sauce saltiness. The sweetness of the mango. The little heat from the chilli powder and paprika. Nothing overpowers anything else. Delicious!
So happy you loved these!
Made these for dinner tonight and they’re amazing! Just wanted to note that I made the rice in my rice cooker and it worked out perfectly.
YAY!! So happy you love these! Thanks for making them and great ideas to use a rice cooker! ๐
Every single part of these tacos look amazing Tieghan! Especially that slaw!! Pinned!
Thank you so much!! The slaw is the best part!
What an explosion of flavors!! I love it. Thanks for linking up with What’s Cookin’ Wednesday!
Thanks you so much, Karly!
I love all the colors in those fajitas and the slaw sounds like it totally rocks!
Thank you so much! I love the colors too!
I love how you use so much color in your food!! These fajitas are the bomb! ๐
Thanks Jocelyn!