MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: CHICKEN FAJITAS WITH TOMATO-CORIANDER SALSA
  Categories: Mexican, Sauces, Condiments
       Yield: 4 Servings
  
    1.00 c  Quick Tomato Sauce
    1.00    Jalapeno pepper (OR 1/8 tsp
            -red-pepper flakes)
    2.00 tb Fresh coriander, minced
    1.00    Lime
            Salt
            Pepper
    1.00 lb Chicken thighs, skinless and
            -boneless
    2.00 tb Oil
    1.00 ts Ground cumin
            Salt
            Pepper
    1.00    Lime
    8.00    Flour tortillas (8-inch)
    1.00    Ripe avocado
    1.00 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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