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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