Ingredients
Salsa:
- 2 large tomatoes, peeled, seeded and finely diced
- 1/2 cup corn kernels (fresh or frozen and defrosted)
- 2 tablespoons finely chopped cilantro
- 2 tablespoons finely chopped parsley
- 1 jalapeno chili, seeded and minced
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper
- 1 medium ripe avocado, peeled and cut into 1/2-inch chunks
Fajitas:
- 2 tablespoons vegetable or olive oil
- 1 pound chicken tenders, cut into 2-inch by 1/2-inch strips
- 1 medium red onion, thinly sliced
- 1 medium red bell pepper, seeded and cut into thin slices
- 1 jalapeno chili, seeded and minced
- 2 garlic cloves, minced
- 1 medium tomato, peeled and diced
- 3 tablespoons fresh lime juice
- 1/2 teaspoon ground cumin
- 2 tablespoons finely chopped cilantro
- Salt and freshly ground black pepper
Garnish:
- 1 cup sour cream
- Warm corn or flour tortillas
Instructions
- This is a very flexible dish. You can serve it rolled in flour tortillas for a quick family dinner, or open-face on corn tortillas for a fun Southwestern-style party. For large groups, you can easily multiply this recipe and add a pot of black beans and some spicy cooked rice to round out the menu.
- Small bowls of this colorful salsa makes a pretty presentation alongside the fajitas.
- To drink? You can’t go wrong with ice-cold Mexican beer or fruit Margaritas.
Serves 4 to 6 people.