Try this Chicken Fajitas with Tomato-Coriander Salsa recipe, or contribute your own.
Suggest a better descriptionTOMATO-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. Posted to MM-Recipes Digest V5 #023 by "John Weber"
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Serving Size: 1 Serving (366g) | ||
Recipe Makes: 4 | ||
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Calories: 542 | ||
Calories from Fat: 266 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.6g | 39 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 13.7g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 115.4mg | 36 % | |
Sodium 814.3mg | 28 % | |
Potassium 919mg | 24 % | |
Total Carbohydrate 42g | 12 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 34.7g | ||
Protein 29.9g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 542
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