Chicken Fajitas with Mango Salsa

I am currently sitting in the den with my mom, where we are both listening to the lovely Sharon Van Etten. It’s the end of the week, my belly is full, I have a great weekend ahead of me, and I honestly can not imagine a more relaxing evening.

I’m not saying this is all because of the chicken fajitas. But they probably have something to do with it.

There’s no real recipe for any of this; I just happened to find a bottle of mango tequila jalapeno marinade in the garage and knew immediately that I had to make something with it. And we had some still unripe mangos in the fruit basket. And a can of beans in the pantry. So here we are. 

Ingredients for the chicken:

Pretty simple, right? If you don’t happen to fortuitously have a bottle of mango tequila jalapeno marinade in your garage, you can probably achieve the same effect by mixing mango juice, tequila, and slices of jalapeno.

Chop up the chicken into thin slices, place in a bag with the marinade, and refrigerate for at least one hour.

Then start on the salsa. These are the ingredients (sort of):

As it turns out, two tomatoes, one pepper, one mango, one small yellow onion, one jalapeno, half a bundle of cilantro, lime juice, and salt did the trick. Basically: just chop your ingredients and combine.

Be careful when you chop the jalapeno; the seeds and oil will burn if they get on your skin. If this does happen, keep your hands away from your face, especially your eyes. I should also mention that the mango I used was slightly under-ripe, which added the perfect amount of crunch and acidity to the salsa.

(I kept the jalapenos separate so people could choose their own level of spiciness)

When the salsa is assembled, pour a can of black beans into a skillet over low heat. You should stir them occasionally, but you can pretty much leave them alone.

Finally, it’s time to cook the chicken. You can do this over the stove or in the oven, but I decided to grill it. Heat your grill to 350 degrees and cook over indirect heat (this means either light the front and back of the grill and place the chicken in the middle, or place your chicken on a rack slightly above the grill). Grill until all sides are golden brown, and no pink is visible.

(These could have used another minute or so)

The last step is just putting a stack of flour tortillas in the microwave for a minute so they get warm. Then, place a few strips of chicken in the middle, cover with beans and salsa (if you don’t keep kosher, cheese and sour cream are also a must) and enjoy!

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