MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Fajitas With Tomato-Coriander Salsa
 Categories: Mexican, Sauces, Condiments
      Yield: 4 Servings
 
      1 c  Quick tomato sauce
      1    Jalapeno pepper -OR-
    1/8 ts 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")
      1    Ripe avocado
      1 c  Sour cream
 
  Tomato-Coriander Salsa:

  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 tb 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" from heat,
  turning once, until browned and just cooked through, about
  4 minutes per side. Set aside, covered, and keep warm.

  Heat oven to 375 F. Wrap tortillas in foil and warm in oven for
  10 minutes.

  Pit, peel and cut the avocados into 1/2" cubes. Cut the chicken
  into thin slices. Divide chicken among the tortillas. Top chicken
  in each tortilla with 2 tb Salsa, 2 tb 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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