Chicken Mango Fajitas

Sweet and spicy come together in this Chicken Mango Fajitas recipe, where tender chicken strips are marinated in a zesty lime juice mixture, then grilled to perfection and paired with caramelized onions and juicy mango slices, all wrapped up in a warm flour tortilla and ready for your favorite toppings.

Ready Time

45 mins

Yields

9 servings

Ingredients

1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
3/4 cup lime juice
2 tablespoons olive oil
3 large onions, sliced
3 ripe mangos, sliced
1 1/2 pounds boneless skinless chicken breasts, cut into thin strips
9 small flour tortillas
Optional toppings: avocado, sour cream, shredded cheese, cilantro, salsa

Instructions

In a small bowl, whisk together chili powder, cumin, paprika, salt, black pepper, and cayenne pepper (if using). Set aside.

In a large resealable plastic bag, combine lime juice and olive oil.

Add the mixture of spices from the small bowl and whisk until smooth. Add the chicken strips to the marinade, turning to coat.

Seal the bag, and massage to distribute the marinade evenly.

Refrigerate for at least 30 minutes or up to 2 hours. Heat a large skillet over medium-high heat.

Remove the chicken from the marinade, letting any excess liquid drip off.

Add the chicken to the skillet and cook until browned, about 5-6 minutes. Transfer the chicken to a plate and cover with foil to keep warm.

In the same skillet, add the sliced onions and cook until they’re softened and lightly browned, about 5 minutes.

Add the sliced mangos to the skillet and cook for an additional 2 minutes. Warm the flour tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the fajitas by slicing the cooked chicken and adding it to the tortillas along with the sautéed onions and mangos.

Serve with desired toppings such as avocado, sour cream, shredded cheese, cilantro, and salsa.

Notes

For a spicy kick, add the cayenne pepper to the marinade – it makes a big difference! Make sure to refrigerate the chicken for at least 30 minutes, the longer the better, so the flavors can meld together. Don’t overcrowd the skillet when cooking the chicken, cook in batches if necessary, you want a nice brown crust on each strip.

Remove the chicken from the skillet when it’s browned, it’ll stay warm under the foil while you cook the onions and mangos.

Mangos can be sliced ahead of time, but don’t slice them too thin or they’ll fall apart in the skillet. For a pop of color, add some fresh cilantro on top of the fajitas, it adds freshness and flavor! Remember to warm the tortillas before assembling the fajitas, it makes all the difference in the texture.

Feel free to customize your fajitas with your favorite toppings, and don’t be shy to get creative!