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Title: Chicken Fajitas with Tomato-Coriander Salsa
Categories: Mexican Sauce Condiment
Yield: 4 Servings
| 1 | c | Quick Tomato Sauce |
| 1 | Jalapeno pepper (OR 1/8 tsp red-pepper flakes) | |
| 2 | tb | Fresh coriander, minced |
| 1 | Lime | |
| Salt | ||
| Pepper | ||
| 1 | lb | Chicken thighs, skinless and boneless |
| 2 | tb | Oil |
| 1 | ts | Ground cumin |
| Salt | ||
| Pepper | ||
| 1 | Lime | |
| 8 | Flour tortillas (8-inch) | |
| 1 | Ripe avocado | |
| 1 | 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.
Makes 4 servings.
[COOKS; May/Jun 1988] Posted by Fred Peters.
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