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Easy Chicken Fajitas with Thai Mango Slaw + Coconut Rice
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.
👥 8 Servings⏱️ Prep & Cook: 1h 6m⏳ Prep: 15 min🔥 Cook: 36 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●stove
- ●bowl
- ●pan
- ●skillet
📝 Preparation Steps
1
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.
unsweetened (flaked coconut)3 tablespoonscoconut oil1 tablespoon
2
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.
olive oil2 tablespoongarlic (minced or grated)2 cloveslime (juiced)1cup lime juice1/4brown sugar1 tablespoonchili powder1 tablespoonteaspoon chili powder1/2smoked paprika1 teaspoonchicken (slice into thin strips)1 pound
3
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.
lime (juiced)1cup lime juice1/4olive oil2 tablespoonfish sauce1 tablespoonsweet thai chili sauce2 teaspoonschili powder1 tablespoonteaspoon chili powder1/2fresh cilantro (chopped)2 tablespoonmangos (peeled and julienned (sliced into thin strips))2red pepper (sliced)1red pepper (chopped)1/2avocado (peeled, pitted and sliced)1toasted coconut1 tablespoon
4
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.
peanut oil (may use canola oil)1 tablespoonchicken (slice into thin strips)1 pound
5
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.
chicken (slice into thin strips)1 poundshredded cheddar cheese (for serving (optional))
Nutrition Facts
calories
453 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
5 g
sugar Content
11 g
sodium Content
628 mg
protein Content
16 g
cholesterol Content
42 mg
carbohydrate Content
51 g
saturated Fat Content
6 g
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