Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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