Chicken fajitas with tomato-coriander salsa
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Chicken fajitas with tomato-coriander salsa
  Chicken    Sauces    Fajitas    Salsa    Mexican    Condiments  
Last updated 6/12/2012 12:49:25 AM. Recipe ID 10787. Report a problem with this recipe.
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      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 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.
 




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Recipe ID 10787 (Apr 03, 2005)

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