Chicken Fajitas With Tomato-Coriander Salsa Recipe
Recipe Ingredients
1 cup quick tomato sauce
1 jalapeno pepper (or 1/8 tsp red-pep, per flakes)
2 tbsp fresh coriander, minced
1 lime
1 salt
1 pepper
1 lb chicken thighs, skinless and bonele, ss
2 tbsp oil
1 tsp ground cumin
1 salt
1 pepper
1 lime
8 flour tortillas (8-inch)
1 ripe avocado
1 cup sour cream
Recipe Preparation
TOMATO-CORIANDER SALSA: PREPARATION: 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. COOKING and SERVING: 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.
Servings: 4
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