Easy Chicken Fajitas with Thai Mango Slaw + Coconut Rice
View original ↗
Half Baked Harvest · by Tieghan Gerard★ 5.0 (2)

Easy Chicken Fajitas with Thai Mango Slaw + Coconut Rice

NUTRITION · PER SERVING66M COOK
CAL 25%·PRO 43%
CARBS 49G38% OF CAL
9G FIBER22G OTHER17G TOTAL SUGAR
FAT 27G47% OF CAL
12G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chicken fajitas with Thai mango slaw and coconut rice cooked in one skillet. A fusion dish balancing chili and spice with cooling mango and coconut flavors.

mainmexicantacochicken
View the full recipe on Half Baked Harvest →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 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)
  • 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
  • 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
PREP
15M
SODIUM
750MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.