Flourless fajitas are all the rage, at least they should be, since they are so uncomplicated and effortless to make. It is simple to ditch the conventional tortilla and just use a bowl as a basin, you could discover a cassava tortilla recipe (or find them on a store shelf), reach for a cauliflower tortilla, or you could wrap the chicken in lettuce. Paleo people are ultra-creative when it comes to modifying recipes, and if fajitas are on your mind, you will find a way to eat them – and enjoy it too!
These fajitas are special, because they come with a luscious mango salsa. If by some chance you have never had the opportunity to eat a mango, this is a perfect place to start. Choose your mango by feel rather than by color, as the rich hue (sometimes reddish) is not a good indicator of ripeness. Like an avocado, the ripest ones will give just a bit under gentle pressure – that’s the one you will want to take home for dinner. If there aren’t any fully ripe ones at the store, you may have to delay the salsa for a day or two – in the meantime wrap the select mango in a paper bag and check the ripeness the following day. As it sits in the bag, it will naturally release ethylene to speed up the ripening process. And a ripe mango is definitely worth the wait.
For an additional spark of fajita joy we also suggest making a coconut-mango sauce to decorate your bowl. It is more than good, it is mouthwateringly delicious.
Chicken Fajita Bowl with Mango Salsa Recipe
Protein: 24g / %
Carbs: 34g / %
Fat: 42g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 chicken breasts, boneless, skinless, diced
- 2 sweet potatoes, peeled and diced
- 1 bell pepper, diced
- 2 cups fresh greens
- 1 avocado, sliced
- 2 tbsp. fresh cilantro, minced
- 1/2 cup olive oil
- 2 tbsp. fresh lemon juice
- 2 garlic cloves, minced
- 1 tbsp. chili powder
- 1 tsp. paprika
- 1 tsp. cumin powder
- Cooking fat
- Sea salt and freshly ground black pepper
Mango Salsa Ingredients
- 1 mango, diced
- 1 cup cucumber diced
- 1/4 cup red onions, finely chopped
- 1 hot pepper, finely minced (optional)
- 1 tbsp. fresh lime juice
- 2 tbsp. olive oil
- 1 tbsp. fresh cilantro, minced
- Preheat oven to 425 F.
- Place the chicken in a marinating container and top with the fresh cilantro, 1/4 cup olive oil, lemon juice, garlic, 1/2 tbsp. chili powder, paprika, and cumin; toss everything and marinate 30 minutes to 2 hours.
- In a small bowl combine all the ingredients for the mango salsa and refrigerate.
- Place the sweet potatoes on a baking sheet, drizzle with olive oil, 1/2 tbsp. chili powder and season to taste.
- Roast 30 to 35 minutes in the oven, turning at the halfway point.
- Melt cooking fat in a skillet over medium high heat.
- Remove chicken from marinade, and cook in the skillet until no longer pink – about 6 to 8 minutes.
- Assemble the bowls by equally dividing the fresh greens and diced bell pepper between bowls, add the sweet potatoes and chicken, and top mango salsa, avocado and more fresh cilantro.