Easy Chicken Fajitas with Thai Mango Slaw and Coconut Rice

Bright, tropical, and endlessly satisfying—this Easy Chicken Fajitas with Thai Mango Slaw and Coconut Rice is the kind of dinner that makes weeknights feel like a mini celebration. Tender, spiced chicken strips sizzling with colorful bell peppers, piled into warm whole wheat fajita tortillas and topped with a zippy Thai mango slaw and creamy coconut rice. It’s balanced, vibrant, and simple enough for a quick weeknight meal yet pretty enough for guests.

This recipe focuses on fresh ingredients you can find at any market and pantry-friendly staples. The coconut rice soaks up sweet and briny liquid; the chicken gets a sticky-sweet, smoky rub; and the mango slaw adds crunch and citrus tang. Together, they create layers of flavor and texture that pair perfectly in each handheld bite.

Serving idea: Warm the tortillas just before serving, set out bowls of sliced avocado, shredded cheddar cheese if you like, and extra lime wedges so everyone can assemble their own fajitas.

Ingredients

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

Notes Before You Start

All ingredients and measurements above are used in the directions. The chicken is sliced thin so it cooks quickly and takes on the spices evenly. If you prefer, sub canola oil for peanut oil where indicated. The fish sauce is used sparingly to give the slaw an umami boost; if you avoid it, substitute an equal amount of soy sauce or tamari.

Step-by-Step Instructions

1. Make the coconut rice

1. Rinse 1 cup uncooked jasmine rice under cold water until the water runs clear. Drain well.
2. In a medium saucepan, combine the rinsed rice, 1 cup light canned coconut milk, 3/4 cup coconut water, and 1/2 teaspoon salt. Stir to combine.
3. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.
4. After 15 minutes, remove the pan from heat and let the rice rest, covered, for 10 minutes. Fluff with a fork, then stir in 3 tablespoons unsweetened flaked coconut and 1 tablespoon coconut oil until incorporated and the grains are glossy. Keep covered and warm until ready to serve.

2. Prepare the mango slaw

1. In a medium bowl, whisk together 1/4 cup lime juice, 2 tablespoons olive oil, 1 tablespoon fish sauce, 2 teaspoons sweet thai chili sauce, and 1/2 teaspoon chili powder until combined.
2. Add 2 mango peeled and julienned, 1/2 red pepper chopped, and 2 tablespoon fresh cilantro chopped to the dressing. Toss gently to coat all ingredients.
3. Adjust seasoning to taste—add more lime juice or chili sauce if you want it tangier or sweeter. Set the slaw aside to allow flavors to meld while you cook the chicken and peppers.

3. Season the chicken

1. Place 1 pound chicken slice into thin strips in a medium bowl.
2. Add 2 cloves garlic minced or grated, 1 lime juiced, 1 tablespoon brown sugar, 1 tablespoon chili powder, 1 teaspoon smoked paprika, and 1/2 teaspoon cumin to the chicken.
3. Toss the chicken with the spices and lime juice until each strip is evenly coated. Let it sit for 5–10 minutes while you preheat the pan so the flavors penetrate the meat.

4. Cook the chicken and peppers

1. Heat a large skillet or heavy-bottomed pan over medium-high heat until hot. Add 1 tablespoon peanut oil may use canola oil and swirl to coat the pan.
2. Add the seasoned chicken strips to the hot pan in a single layer and let them sear undisturbed for 1–2 minutes to develop color.
3. Stir the chicken and continue to cook for another 2–3 minutes until most of the pink is gone but the chicken is not yet fully cooked through.
4. Push the chicken to one side of the pan, then add 1 tablespoon olive oil to the empty side. Add 1 red pepper sliced and 1 orange pepper sliced and cook, stirring occasionally, until the peppers are tender-crisp, about 3–4 minutes.
5. Combine the peppers and chicken in the pan and cook together for 1–2 more minutes until the chicken reaches an internal temperature of 165°F (74°C) and the flavors are well combined. Taste and adjust seasoning if needed.

5. Warm the tortillas and assemble

1. Warm 8 whole wheat fajita size flour tortillas in a dry skillet over medium heat for about 20–30 seconds per side, or wrap them in foil and warm in a 300°F oven for 10 minutes. Keep them wrapped to stay soft.
2. To assemble, place a scoop of coconut rice on each warmed tortilla (optional: keep rice on the side if you prefer). Top with a generous portion of the chicken and pepper mixture.
3. Spoon the Thai mango slaw over the chicken. Add sliced avocado and sprinkle with toasted coconut and shredded cheddar cheese for serving, if desired.
4. Serve immediately with extra lime wedges and cilantro for garnish.

Troubleshooting & Tips

• For juicier chicken: slice the breast or thigh meat thinly across the grain so it cooks quickly and remains tender.
• Make it ahead: the coconut rice and mango slaw can be prepared a few hours ahead. Reheat the rice gently with a splash of coconut milk to restore creaminess.
• Spice level: adjust the chili powder in both the chicken and the slaw to suit your taste. The sweet Thai chili sauce adds sweetness and a mild heat—use more for a spicier slaw.
• To serve a crowd: double the chicken and peppers and keep tortillas warm in a low oven. The slaw can be made in advance and chilled.

Why this combination works

The coconut rice gives a subtly sweet, creamy foundation that offsets the smokiness of the seasoned chicken. The mango slaw provides acidity and crunch, which cuts through the richness of the rice and the oil used to sauté the chicken. Warm whole wheat tortillas add a nutty texture and keep the meal feeling light and hand-held. Every bite is a balance of sweet, sour, smoky, and creamy—simple, bright, and satisfying.

Make it your own

• Protein swaps: use thinly sliced turkey or shrimp if you’d like a variation—just adjust cooking times accordingly.
• Vegetarian option: replace chicken with thick slices of marinated and grilled tofu or portobello strips.
• Extra crunch: toss in thinly sliced jicama or cucumber to the slaw for a refreshing bite.
• Nutty touch: sprinkle chopped peanuts or cashews over each fajita for texture and contrast.

Nutritional snapshot (approximate per serving)

A single assembled fajita with a scoop of coconut rice and slaw will be moderate in calories and rich in protein, healthy fats from the avocado and coconut, and fiber from the whole wheat tortillas and peppers. Use the optional shredded cheese sparingly to keep the meal lighter, or skip it altogether for a dairy-free plate.

Storage

Store any leftover chicken and peppers in an airtight container in the refrigerator for up to 3 days. The mango slaw will keep separately in the fridge for 2–3 days but is best eaten within 24 hours for maximum crispness. Leftover coconut rice reheats well—sprinkle a little water or coconut milk over it and microwave or reheat in a covered pan until warm.

Final thoughts

This Easy Chicken Fajitas with Thai Mango Slaw and Coconut Rice delivers big on flavor with minimal fuss. The components come together quickly, and the recipe is flexible enough to adapt to what you have on hand. Whether you’re cooking for family, prepping a make-ahead dinner, or entertaining friends, these fajitas bring color, texture, and taste to the table.

Enjoy the bright mango, fragrant coconut rice, and the satisfying sizzle of the chicken and peppers—assembled however you like, these fajitas are a tasty, colorful weeknight winner.