Go Back
–+ servings
Print
Quickest Chicken Fajita With Mango Pineapple Salsa. This is the quickest way you'll ever make fajitas--no marinades no fuss, just a load of flavor! Real healthy food from scratch in mins for the busy days--Get the recipe and twist it up for a different variety fajita every time! www.twopurplefigs.com

Quickest Chicken Fajita with Mango Pineapple Salsa

Make these chicken fajita with Mango Pineapple Salsa for a quick, casual Mexican Dinner! No marinating is necessary as these fajitas are bursting with Mexican flavour from my homemade fajitas seasoning! Served in warm tortillas and paired with the sweet & sour salsa - dinner perfection!

Course Main Course
Cuisine American, Mexican, TexMex
Keyword chicken with salsa, mango pineapple salsa, quick chicken fajitas
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 395 kcal
Author Mahy

Ingredients

For the chicken:

  • 1 tablespoon oil (any type)
  • 2 lbs chicken breasts , cut into strips (your desired size)
  • 2 teaspoons chili spice (as hot or mild as your prefer)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt (more or less to taste)
  • 1/2 teaspoon black pepper
  • 2 garlic cloves minced
  • 1/2 teaspoon minced lime slices (or zest of 1 lemon)
  • 2 tablespoons minced cilantro stalks

For the Veggies:

  • 1 tablespoon oil (any type)
  • 1 large onion thinly sliced
  • 1 red bell pepper , thinly sliced
  • 1 orange bell pepper thinly sliced
  • 1/2 cup sliced mushrooms (optional)
  • pinch of salt
  • 1/8 teaspoon each of oregano and chili spice
  • pinch of cumin and all allspice
  • 1 teaspoon minced cilantro stalks

For the Salsa:

  • 3 scallions
  • 1 small garlic clove
  • 1/2 jalapeno deseeded (more or less to taste)
  • 2 tablespoons cilantro leaves
  • 1 lime juiced
  • 1/3 cup chopped mango
  • 1/3 cup chopped pineapple
  • 1/8 teaspoon chili spice
  • pinch of salt
  • 1 teaspoon honey (optional unless the fruit is very ripe)
  • 1 teaspoon olive oil

For assembly:

  • 1 jalapeno minced
  • 2 tablespoons fresh cilantro leaves , chopped
  • 1/2 cup fresh kale , chopped
  • Tortillas
  • Cheddar , Monterey cheese
  • cheese sauce
  • sliced avocados
  • sour cream

Instructions

  1. Preheat a cast iron or non stick skillet over medium high heat and add in the oil. Toss the chicken ingredients together (minus the oil) and set aside. Toss the sliced veggies ingredients together (minus the oil) and start sautéing them in the hot oil. Keep mixing for about 3-5 mins until the veggies are tender and start to char.
  2. Turn up the heat to high and bring the veggies to the sides of the skillet. Add in the oil for the chicken in the middle of the skillet. Then add the chicken ingredients and keep sautéing. The chicken should take anywhere from 8-12 mins (depending on the size and thickness).
  3. Once chicken is done, turn off the heat, add in the sliced jalapeños (optional) and chopped cilantro then tent the mixture slightly with some foil.
  4. Prepare the salsa while the chicken cools down a little. Pule the scallion, garlic, cilantro and jalapeños (optional) until they’re minced. Then add in the remaining salsa ingredients and start pulsing gradually until your reach the desired salsa consistency. (don’t process the salsa, keep pulsing only to avoid it being too mushy).
  5. To serve, scatter some kale on a tortilla, tops with some salsa, the chicken, more salsa, sliced avocados (and add in topping you prefer) and enjoy. To make quesadillas, add just one small layer of salsa, and add in some shredded cheese.
  6. Press the quesadillas in a panini press until the cheese melts. Cut up the quesadillas and top with salsa.

Recipe Notes

  • Make the Salsa all mango or all pineapple, papaya, peach or simply the greatest of classic salsas: this restaurant style Mexican salsa .
  • I add a teaspoon of honey to my fruit salsa because I prefer it a bit on the sweet side. It’s optional, and if you feel the fruit is super ripe then skip it all together.
  • Feel free to jazz up this chicken fajita recipe with guacamole, sour cream, hot sauce, cheese sauce or any topping you prefer!
Nutrition Facts
Quickest Chicken Fajita with Mango Pineapple Salsa
Amount Per Serving (1 serving fajitas)
Calories 395 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 145mg48%
Sodium 561mg24%
Potassium 1145mg33%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 9g10%
Protein 50g100%
Vitamin A 2740IU55%
Vitamin C 101.2mg123%
Calcium 30mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.