Chicken Fajitas With Tomato-Coriander Salsa

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Title: CHICKEN FAJITAS WITH TOMATO-CORIANDER SALSA
Categories: Mexican, Sauces, Condiments
Yield: 4 Servings

1.00 c Quick Tomato Sauce
1.00 Jalapeno pepper (OR 1/8 tsp
-red-pepper flakes)
2.00 tb Fresh coriander, minced
1.00 Lime
Salt
Pepper
1.00 lb Chicken thighs, skinless and
-boneless
2.00 tb Oil
1.00 ts Ground cumin
Salt
Pepper
1.00 Lime
8.00 Flour tortillas (8-inch)
1.00 Ripe avocado
1.00 c Sour cream

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.

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