How to Make Instant Pot Mango Fajitas
These Mango Fajitas couldn’t be easier! Start making the Instant Pot Pepper & Mango Fajitas by slicing all the ingredients. Cut the mangos in chunks and the peppers in strips. I prefer the strips to be halved but if you prefer long strips it all works the same. Same with the onions, quarter and then thinly slice.
Next, combine all the seasonings in a small bowl.
Set the pressure cooker to sauté mode on high and heat the oil. Add the onions and cook to soften for a few minutes. Add the seasonings and remaining ingredients. Seal the pressure cooker and set to manual high pressure for 5 minutes. Allow a natural pressure release of 5 minutes and then quick release any remaining pressure.
Why Make Mango Fajitas
- Flavor: Mangoes are naturally sweet and juicy, which can provide a delicious contrast to the savory and spicy flavors of fajita ingredients like peppers and onions. The combination of sweet and spicy can create a unique and flavorful dish.
- Nutrition: Mangoes are packed with nutrients like vitamin C, fiber, and antioxidants. Adding mango to your fajitas can increase the nutritional content of the dish and provide a boost of vitamins and minerals.
- Variety: If you’re looking for a new and interesting way to enjoy fajitas, mango fajitas can provide a refreshing change of pace. They can also be a great option for vegetarians or those looking to cut back on meat, as they can be made with grilled mango as the main ingredient.
- Seasonality: Mangoes are in season during the summer months, making them a great ingredient to use in warm weather dishes like fajitas. They can also add a tropical flair to the meal, making it perfect for summertime cookouts or gatherings.
What to serve with Instant Pot Pepper & Mango Fajitas?
These make a nice, light dish on their own, perfect for a hot Summer day or a nice lunch. For a heartier dish, adding some more protein such as some grilled shrimp or chicken or even some black or pinto beans would make for a more filling dish. Some ideas of things to serve on the side would be:
- A grapefruit & avocado salad would maintain the fruity-freshness of the main dish
- Some refried beans or seasoned black or pinto beans
- Chips with salsa, guacamole or queso dip (or go for all three!)
- Some Spanish-style or taco rice.
- A corn salad
- Grilled corn on the cob
- A fresh tomato salsa
- Grilled chicken, shrimp or steak. Served sliced (for the meats) on the side could make a great side dish which could also be combined into the fajitas.
- Cilantro lime rice
- Keep the summer vibes going with some avocado crab cakes with spicy mango sauce.
- Black Beans & Rice
- Mexican Quinoa
- These Stuffed Poblano Peppers would make a great accompaniment.
What to top Instant Pot Pepper & Mango Fajitas with?
They could easily be served plain, however, the toppings really enhance these fajitas. Some great options include:
- Freshly grated coriander
- fresh squeezed lime juice
- crumbled cotija cheese
- hot sauce (this sweet meets heat variety is my favorite)
- fresh or pickled jalapenos (these are amazing)
- fresh guacamole
- queso fresco sauce
Can Instant Pot Pepper & Mango Fajitas be made Vegan or Vegetarian?
Yes. As the recipe is written, the dish is Vegan & Vegetarian friendly so long as you watch the add on-s. Vegetarians: skip the suggestions for potentially adding steak, chicken or shrimp. Vegans: skip all the same as the vegetarians but also the cotija cheese or queso fresco sauce.
Can this dish be doubled so I have more filling?
Absolutely! This dish doubles very well with no changes needed (other than doubling all of your ingredients). Additionally you could add another pepper such as a green or orange bell pepper to the original recipe if you did not need to fully twice the dish.
What to do with leftover filling?
- Umm, make another fajita?? But, no, seriously, if you have leftover filling, here are some ideas:
- Serve it atop some grilled chicken for a quick lunch (or wrap) the next day
- Puree it and make it into mango salsa to serve with some tortilla chips
- Add it atop a bed of lettuce with some tomato wedges, salsa and limes. Add your protein of choice for a nice, sweet, southwestern salad.
- Mix it with rice for a simple lunch
- Add it to a food processor. Pulse a few times and remove. Chop an avocado or two and mash to combine for a simple mango guacamole. Serve atop tacos or with chips.
- Save it for another fajita another day. The filling, stored in an airtight container will keep for up to 3 days in the fridge, so you can always just have a dinner do-over.
Instant Pot Pepper & Mango Fajitas
- 1 small red onion sliced
- 2 red bell peppers in strips
- 2 mangos sliced in strips
- 1 Tbsp oil
- 1/8 tsp red pepper flakes
- 1/8 tsp cumin
- 1/8 tsp cayenne powder
- 1/8 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp dry vegetable bouillon
- 1/2 Tbsp paprika
- 2 tsp salt
- 1/2 Tbsp chili powder
- 2 limes juiced
- 6 flour tortillas
- cilantro shredded
- 1 cup cotija cheese crumbled
- Slice the onions, peppers and mangos.
- Combine the seasonings in a small bowl and set aside.
- Set the Instant Pot to sauté and add the oil. When warmed, add the onion for a few minutes to soften. When beginning to soften turn off the sauté. Add the mangoes, peppers and seasoning and stir to combine. Set to high pressure for 5 minutes. Allow a natural pressure release of 5 minutes then quick release.
- Stir the mixture to combine all the seasonings,
- Serve immediately in warmed tortillas topped with cilantro, crumbled cotija cheese, and/or lime juice.
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