Chicken Fajitas With Tomato-coriander Salsa

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Mexican	Condiments, Mexican, Sauces	4	Servings

INGREDIENTS

1	c	Quick Tomato Sauce
1		Jalapeno pepper, OR 1/8 tsp
		red-pepper flakes
2	T	Fresh coriander, minced
1		Lime
		Salt
		Pepper
1	lb	Chicken thighs, skinless and
		boneless
2	T	Oil
1	t	Ground cumin
		Salt
		Pepper
1		Lime
8		Flour tortillas, 8-inch
1		Ripe avocado
1	c	Sour cream

INSTRUCTIONS

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.
Posted to MM-Recipes Digest V5 #023 by "John Weber"  <hdbrer@ibm.net>
on Jan 22, 98

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 706 Calories From Fat: 331 Total Fat: 37.7g Cholesterol: 199mg Sodium: 782.6mg Potassium: 1109.1mg Carbohydrates: 41.6g Fiber: 5.8g Sugar: 5g Protein: 50.4g