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Ingredientes
- 1 c. Quick Tomato Sauce
- 1 x Jalapeno pepper (Or possibly 1/8 tsp red-pepper flakes)
- 2 Tbsp. Fresh coriander, chopped
- 1 x Lime Salt Pepper
- 1 lb Chicken thighs, skinless and boneless
- 2 Tbsp. Oil
- 1 tsp Grnd cumin Salt Pepper
- 1 x Lime
- 8 x Flour tortillas (8-inch)
- 1 x Ripe avocado
- 1 c. Lowfat sour cream
Direcciones
- 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 possibly warm red-pepper flakes) and coriander.
- Squeeze the lime; add in 1 Tbsp. 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 hrs ahead. COOKING and SERVING: Heat the broiler. Cook the chicken on a rack about 5 inches from heat, turning once, till browned and just cooked through, about 4 min per side. Set aside, covered, and keep hot. Heat oven to 375F. Wrap tortillas in foil and hot in oven for 10 min. 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 Tbsp. Salsa, 2 Tbsp. lowfat sour cream and minced avocado. Use 1 lime wedge per fajita to squeeze juice over filling. Wrap or possibly fold tortilla around filling. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 4 servings | |
| Calories 442 | |
| Calories from Fat 333 | 75% |
| Total Fat 37.39g | 47% |
| Saturated Fat 11.83g | 47% |
| Trans Fat 0.37g | |
| Cholesterol 105mg | 35% |
| Sodium 439mg | 18% |
| Potassium 674mg | 19% |
| Total Carbs 10.9g | 3% |
| Dietary Fiber 4.7g | 16% |
| Sugars 5.19g | 3% |
| Protein 18.6g | 30% |
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