Ingredients
- 8 flour tortillas
- 5 from heat (inches)
- 2 lime
- 1 jalapeno pepper
- 1 ripe avocado
- 1 lb chicken thighs
- 1 c sour cream
- 1 c quick tomato sauce
- 2 tb oil
- 2 tb coriander (fresh)
- 1 ts cumin (ground)
- some salt and pepper
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.
