Chicken Fajitas with Tomato-Coriander Salsa
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
tomato sauce
|
|
| 2 | tablespoons |
coriander
|
|
| 1 | pound |
chicken thighs, boneless, skinless
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 |
limes
|
*
|
|
| 8 |
flour tortillas
|
*
|
|
| 1 |
avocados
ripe |
*
|
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
tomato sauce
|
|
| 3E+1 | ml |
coriander
|
|
| 453.6 | g |
chicken thighs, boneless, skinless
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
cumin
ground |
|
| 1 | each |
limes
|
*
|
| 8 | each |
flour tortillas
|
*
|
| 1 | each |
avocados
ripe |
*
|
| 237 | ml |
sour cream
|
|
Directions
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.
