Here’s a little dish to heat up your life. Mango-Habanero Marinated Chicken Fajitas with Cilantro Salsa will definitely do that! And if you’re looking for a new and interesting variation on the familiar fajitas you’ve been eating, this one is sure to please. If the habanero is a little too hot for your taste, just substitute a jalapeno.
The mango and citrus juices provide a tropical twist to the fajitas making them especially tasty during the spring and summer months although they are good any time of the year. I especially like the idea that you only use just a small bit of grated cheese, or none at all, which helps to lighten up the dish as well. If desired, you can replace the tomatoes in the Cilantro Salsa with cubed mango or pineapple. Either way, ti’s a surprising and delicious variation on the usual tomato-based salsa.
I think the Cilantro Salsa would be a nice addition to chicken enchiladas as well. I make those with a cheese and sour cream sauce and think the salsa would taste and look quite nice with that.
What about you? How would you use the salsa?
Check out the Corny Risotto Stuffed Poblanos that I served with these.
- 1 mango, peeled and cubed
- 1 1/2 cups orange juice with pulp
- l habanero (or jalapeno) pepper, seeds and membrane removed.
- juice of 1 lime
- 1 teaspoon ground chipotle pepper
- 1/4 cup chopped cilantro
- 4 bonelss, skinless chicken breasts
- 1 red bell pepper, seeded and cut into 1/4-inch strips
- 1 yellow bell pepper, seeded and cut into 1/4-inch strips
- 1 orange bell pepper, seeded and cut into 1/4 inch strips
- 1 medium onion cut into 1/2-inch rounds, rings separated
- Olive oil spray, preferably Bertolli
- Monterrey Jack cheese, grated
- Tortillas
- Blend together in a food processor or blender the cubed mango, orange juice, habanero, lime juice, and ground chipotle. Stir in the chopped cilantro.
- Slice the chicken breasts across the grain into thin strips; pour marinade over the chicken, cover and refrigerate 2-3 hours.
- Prepare the peppers and onions and set aside.
- Drain the chicken and wipe away any excess marinade; set aside.
- Heat a large cast iron skillet or grill over medium-high heat. Spray the chicken with the olive oil. Cook until lightly brown and no longer pink.
- Remove the chicken from the heat and wipe the skillet clean. Reheat over medium-high heat.
- Spray the peppers and onion with the olive oil and saute in the skillet until softened adn slightly charred, about 8 - 10 minutes.
- Return the chicken to the skillet with the peppers and heat through..
- Warm 1 to 2 tortillas per serving; divide the fajita mixture among the tortillas and serve with the grated Monterrey Jack and the cilantro salsa.
- 2 Tablespoons pine nuts
- 1/2 cup finely chopped cilantro
- 3 green onions, thinly sliced
- 1/2 - 1 jalapeno, seeded and minced
- 10 - 12 red and yellow grape tomatoes,halved or quartered if large
- 2 Tablespoons fresh lime juice
- Kosher salt
- Freshly cracked black pepper
- Toast pine nuts over medium-high heat in a small skillet. Watch carefully as they burn easily.
- Combine pine nuts with the remaining ingredients and stir well.
- Season to taste with kosher salt and freshly cracked pepper.
Oh, this sounds so good. I think I would serve it all cold (grill the chicken and then refrigerate it) like a salad on tortillas that are soft when cold. The only heat would be the pepper. It would be so yum on a hot summer day…
Great idea! I might give that a try myself.
Have you ever had raw (green) mangoes? I’ve actually got an Indian tostada post planned. I tried the taco truck by my house the other day. I love Mexican. Wow, this comment is all over the place.
I haven’t! I will be checking in on that Indian tostada post of yours:)
This looks amazing! Cilantro is so underrated in my opinion, so I love to find recipes that use it.
I love cilantro so I don’t understand why others don’t:) I think it just adds so much depth to a dish. We really enjoyed this salsa. I hope you will give it a try.
I think fajitas of any sort are just one of the easiest and tastiest quick, weeknight meals.