Sweet mango chicken, crunchy veggies, creamy avocado and a hint of spice
I’ve been thinking a bit more about light & healthy summer dinner options, and this is one more dish I came up with. It’s brilliant, because you have fresh, zingy avocado cream, sweet and spicy mango, crispy chicken and crunchy veggies. Also, it’s a really healthy and delicious thing to make and will surly jazz up your day. I really love mixing sweet and savory flavors so this is a total win on my books. Just make sure to use ripe and soft mangoes. This is really important, because underripe mangoes are not sweet and juicy enough and therefore won’t give you this amazing thick sauce when frying.
Once again this is a healthy and pretty straight forward dish to make, so let’s do it!
For the filling
4 large fajitas
600g chicken breast, sliced
2 small, ripe mangos, peeled, stone removed, cut into cubes
1 zucchini, ends removed, cubed
1 red or yellow bell pepper, cubed
1/2 green bell pepper, cubed
1 1/2 tomatoes, chopped
1 medium onion, peeled, finely chopped
1 heaped tbsp smoked paprika powder
1/2 tsp cayenne pepper
Juice and zest of half a lime
a small bunch of fresh coriander (to serve)
olive oil extra vergine
For the creamy avocado guacamole
1 ripe avocado, cut into halves, stone removed
½ tomato, finely chopped
60g curd cheese
1 tbsp olive oil extra vergine
juice of half a lemon
3-4 stalks of fresh coriander, leaves picked, finely chopped
½ red chili, seeds removed, finely chopped
1. Toss the chicken, zucchini, onion and mango in a big mixing bowl with with smoked paprika powder, cayenne pepper, lime zest, half the juice, salt, pepper and a lug of olive oil. Mix thoroughly until the meat is covered in spices and set aside for 5 minutes to marinate.
2. Heat a lug of olive oil in a pan, sear the chicken, zucchini and mango mix for 6-8 minutes until the chicken is cooked through. Stir frequently to make sure nothing burn as the pan will be very hot. However, you want the chicken and veggies to chargrill lightly for the flavor.
3. In the meantime, prepare the avocado dip: Put the avocado flesh in a mixing bowl and mash with a fork until creamy and (almost) no chunks remain. Add the curd cheese, lemon juice and olive oil and mix well until you have a smooth, creamy dip. Then stir in tomatoes, coriander and chili and season to taste with salt and pepper.
4. Heat the tortillas in the microwave or pan and split between your serving plates. Drizzle the chicken & mango mix with the remaining lime juice.
Serve right away with fresh bell pepper and tomato cubes, avocado cream and top with fresh coriander. Enjoy guys! Hope you like this as much as I do! 🙂