---------- Recipe via Meal-Master (tm) v8.00

      Title: Chicken Fajitas with Tomato-Coriander Salsa
 Categories: Mexican, Sauces, Condiments
      Yield: 4 servings

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

  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.
From: R2D2 #3 @1614017
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