This week's recipe comes from our friend Melinda Lee of KNX 1070. Her twist on chicken fajitas is unique, delicious and out of the ordinary. A tasty and different way to celebrate Cinco de Mayo!

Sesame Chicken Fajitas with Avocado and
Mango-Jalapeno Salsa
Serves 4-6

Ingredients
2 1/2 lbs boneless skinless air-chilled chicken breasts
1/4 teaspoon dark sesame oil
1/4 cup sesame seeds
1/4 teaspoon sea salt to taste
cayenne pepper to taste
2 tablespoons extra virgin olive oil
12 warmed Mission flour tortillas
2 sliced avocados
4 cups shredded iceberg lettuce
mango-jalapeno salsa, recipe below
2 cups sour cream

Method
1Pound chicken breasts between two pieces of parchment or plastic wrap until about 1/4-inch thick all over.
2Drizzle one side of each piece of chicken lightly with sesame oil, season with cayenne and salt, and press sesame seeds into chicken. Turn chicken over and do the same to the other side of each piece. Set aside until ready to cook (may be prepared up to one day in advance).
3Heat oil in skillet until hot. saute chicken pieces in batches without crowding pan until no longer pink in the center but still moist-about 2 minutes on each side. Drain chicken on paper towels and allow to stand about 5 minutes. Cut chicken into strips.
4 To assemble fajitas: Place chicken pieces in the center of warmed tortilla. Top with avocado slices, shredded lettuce, salsa and sour cream. Fold and serve.

Mango-Jalapeno Salsa

Ingredients
2 ripe mangos
1/2 teaspoon minced jalapeno
2 tablespoons coarsely chopped cilantro
1 tablespoon fresh lime juice
1/4 teaspoon crushed coriander seeds

Method
Peel, seed and chop the mangos into almond-sized pieces. Combine all ingredients in a bowl and serveimmediately

Listen to Melinda Lee on KNX 10.70
Saturdays & Sundays 8am to noon www.melindalee.com or www.knx1070.com

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