These chicken fajitas offer a vibrant twist on a Tex-Mex classic, featuring tender, cumin-spiced chicken thighs that are broiled for a smoky char. The star of the show is the bright tomato-coriander salsa, which brings a fresh, herbaceous kick that cuts through the richness of the dish. Served alongside warm flour tortillas, cool sour cream, and ripe avocado, this meal is perfect for a casual weeknight dinner or a lively weekend gathering. The combination of textures&# 226;ÂÂcrispy chicken, soft tortillas, and creamy toppingsâÂÂcreates a satisfying eating experience. ItâÂÂs an easy, flavorful recipe that allows for quick preparation while delivering restaurant-quality results at home.
Chicken Fajitas With Tomato-Coriander Salsa
Description
These chicken fajitas offer a vibrant twist on a Tex-Mex classic, featuring tender, cumin-spiced chicken thighs that are broiled for a smoky char. The star of the show is the bright tomato-coriander salsa, which brings a fresh, herbaceous kick that cuts through the richness of the dish. Served alongside warm flour tortillas, cool sour cream, and ripe avocado, this meal is perfect for a casual weeknight dinner or a lively weekend gathering. The combination of textures&# 226;ÂÂcrispy chicken, soft tortillas, and creamy toppingsâÂÂcreates a satisfying eating experience. ItâÂÂs an easy, flavorful recipe that allows for quick preparation while delivering restaurant-quality results at home.Ingredients
Directions
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Prepare the tomato-coriander salsa by making the Quick Tomato Sauce according to your preferred method.
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Wear gloves, then split, seed, and finely mince the jalapeno pepper.
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In a mixing bowl, combine the Quick Tomato Sauce, minced jalapeno (or red-pepper flakes), and 2 tablespoons of fresh minced coriander.
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Squeeze one lime and add 1 tablespoon of the juice to the salsa mixture.
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Season the salsa with salt and pepper to taste, then set it aside.
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Rub the skinless, boneless chicken thighs with oil, ground cumin, salt, and pepper.
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Cut the second lime into 8 wedges for serving.
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Preheat the broiler and place the chicken on a rack about 5 inches from the heat source.
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Broil the chicken, turning once, until browned and just cooked through, about 4 minutes per side.
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Remove the chicken, cover it to keep warm, and let it rest briefly.
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Meanwhile, heat the oven to 375ðF (191ðC).
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Wrap the flour tortillas in foil and warm them in the oven for 10 minutes.
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Pit, peel, and cut the ripe avocado into 1/2-inch cubes.
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Slice the cooked chicken thighs into thin strips.
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Divide the sliced chicken among the warm tortillas.
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Top each fajita with 2 tablespoons of the tomato-coriander salsa, 2 tablespoons of sour cream, and the chopped avocado.
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Squeeze a lime wedge over the filling for extra brightness.
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Wrap or fold the tortilla around the filling and serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 24.4kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 287.6mg12%
- Total Carbohydrate 4.7g2%
- Dietary Fiber 1.4g6%
- Sugars 3.3g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
