Easy Chicken Fajitas with Thai Mango Slaw + Coconut Rice
INGREDIENTS
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1 pound chicken, slice into thin strips
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1 red pepper, sliced
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1 orange pepper, sliced
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1 tablespoon olive oil
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2 cloves garlic, minced or grated
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1 lime, juiced
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1 tablespoon brown sugar
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1 tablespoon chili powder
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1 teaspoon smoked paprika
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1/2 teaspoon cumin
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1 tablespoon peanut oil (may use canola oil)
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shredded cheddar cheese, for serving (optional)
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8 whole wheat fajita size flour tortillas, warmed
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1/4 cup lime juice
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2 tablespoon olive oil
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1 tablespoon fish sauce
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2 teaspoons sweet thai chili sauce
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1/2 teaspoon chili powder
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2 tablespoon fresh cilantro, chopped
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2 mangos, peeled and julienned (sliced into thin strips)
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1/2 red pepper, chopped
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1 avocado, peeled, pitted and sliced
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1 tablespoon toasted coconut
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1 cup uncooked jasmine rice
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1 cup light, canned coconut milk
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3/4 cup coconut water
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1/2 teaspoon salt
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3 tablespoons unsweetened, flaked coconut
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1 tablespoon coconut oil
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