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Chicken
Fajitas with Mango Salsa
This
is an extremely versatile dish in which you can use turkey, lamb,
pork, or beef instead of chicken. I like the hot-sweet nature of
fruit salsas like the mango salsa. They pack lots of flavor with
very little fat. If you want the salsa a little spicier, add more
jalapenos. A great meal for kids.
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1
tablespoon sliced pickled jalapeno peppers, drained, or 1 fresh
jalapeno pepper
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1
small sweet onion such as Vidalia or mild red onion, about 4
ounces
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8
sprigs cilantro
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2
ripe but firm mangos
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1
lime
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2
tablespoons olive oil
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Four
5 to 6-ounce boneless, skinless chicken breast halves or 1 1/4
to 1 1/2 pounds chicken tenders
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Salt
and freshly ground black pepper
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2 medium red bell peppers
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8
fajita-size flour tortillas
1)With
the motor of a food processor running, drop the jalapeno slices down
the chute and puree. (If using a fresh jalapeno, stem and seed it
first.) Stop the motor and scrape down sides of the bowl with a
rubber spatula. Peel and quarter the onion. Add the onion and
the cilantro leaves to the processor and
pulse a few times.
2)Place each mango, narrow side down, on a cutting surface. Slice through
the mango as close to the pit as possible on one side, then repeat
on the other side. With a teaspoon, scoop out the flesh from the two
thick slices and cut each slice into 4 pieces. Juice the lime. Add
the mango and lime juice to the processor and pulse just until the
salsa is fully combined but still chunky.
3)Put
the oil in a wok or large heavy skillet over medium-high heat. Cut
the chicken into strips about 1/2 inch wide and 2 to 3 inches long.
Season the strips with salt and pepper. Raise the heat to high and
add the chicken. Cut the top from the bell pepper. Stand it upright
and cut down inside the four walls, separating them from the center
core and seeds. Then cut the walls into thin strips. Add the strips
to the chicken and cook, stirring periodically, for 5 minutes or
until the chicken is just done. The chicken should feel firm. If
you’re unsure about doneness, cut through the center of one strip
and check.
4)While
the chicken cooks, spread the tortillas on a microwave-safe plate
and cover with a paper towel. Cook in a microwave oven on high power
for 20 seconds. Put the chicken and peppers on a small serving
platter. Put the salsa in a small bowl. Bring the food to the table
for diners to make their own fajitas. To assemble, put one-eighth of
the chicken mixture on each tortilla, top with a tablespoon or more
of salsa, and fold the tortilla over. Allow 2 fajitas per person.
Serves
4
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