Recipe - Chicken Fajitas With Tomato-Coriander Salsa

1 cup Quick Tomato Sauce
1 Jalapeno pepper (OR 1/8 tsp
redpepper flakes)
2 tablespoon Fresh coriander, minced
1 Lime
Salt
Pepper
1 pound Chicken thighs, skinless and
boneless
2 tablespoon Oil
1 teaspoon Ground cumin
Salt
Pepper
1 Lime
8 Flour tortillas (8inch)
1 Ripe avocado
1 cup Sour cream

TOMATOCORIANDER 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 redpepper 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
1/2inch 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 MMRecipes Digest V5 #023 by "John Weber" hdbrer@ibm.net on Jan
22, 98