Chicken Fajitas with Tomato-Coriander Salsa
Submitted by nikerlom
Cumin-rubbed chicken thighs wrapped in warm flour tortillas with a bright, fresh tomato-coriander salsa, creamy avocado, and a squeeze of lime. Ready in 30 minutes with bold Mexican flavors.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minSometimes the simplest fajitas hit the hardest.
Juicy chicken thighs rubbed with cumin and oil get cooked up quick while you stir together a fresh salsa of tomato sauce, coriander, jalapeno, and lime juice.
The thigh meat stays tender and rich where breast would dry out, and that zippy salsa cuts right through.
Pile it all into warm flour tortillas with sliced avocado and a cool dollop of sour cream.
Thirty minutes, start to table. That’s it.
Kitchen Tips
- Thighs over breasts: Boneless, skinless thighs have more fat and flavor, and they’re nearly impossible to overcook.
- Handle jalapenos with gloves: The oils will linger on your fingers for hours. Learn from other people’s mistakes on this one.
- Fresh coriander matters: Ground coriander works in a pinch, but the bright, citrusy punch of fresh coriander leaves is what makes this salsa sing.
Ingredients
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.
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