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.
