Chicken Fajitas with Tomato-Coriander Salsa
 
serving size :4 
 
1 cup  quick tomato sauce
1   jalapeno pepper (or 1/8 tsp
2 Tbsp  fresh coriander, minced
1   lime
  salt
  pepper
1 lb.  chicken thighs, skinless and
2 Tbsp  oil
1 tsp  ground cumin
  salt
  pepper
1   lime
8   flour tortillas (8-inch)
1   ripe avocado
1 cup  sour cream
 
tomato-coriander salsa: make the quick tomato sauce. for 
the salsa, split, seed and mince the jalapeno (use gloves). in a bowl, 
combine the quick tomato sauce, jalapeno (or hot red-pepper flakes) and 
coriander. squeeze the lime; add 1 tablespoon juice to the sauce. 
season to taste with salt and pepper. set aside. rub the chicken with 
oil and cumin and sprinkle with salt and pepper. cut lime into 8 
wedges. recipe can be prepared to this point 2 hours ahead. 
 
heat the broiler. cook the chicken on a rack about 5 inches 
from heat, turning once, until browned and just cooked through, about 4 
minutes per side. set aside, covered, and keep warm. heat oven to 375f. 
wrap tortillas in foil and warm in oven for 10 minutes. pit, peel and 
cut the avocados into 1/2-inch cubes. cut the chicken into thin slices. 
divide chicken among the tortillas. top chicken in each tortilla with 2 
tablespoons salsa, 2 tablespoons sour cream and chopped avocado. use 1 
lime wedge per fajita to squeeze juice over filling. wrap or fold 
tortilla around filling. serve hot. 
 
posted to mm-recipes by "john weber" <hdb...@ibm.net> 
 
 
-- 
(ID: 5680) Mirror: rec.food.recipes: Tue, Oct 19, 2004


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