Mexican : Chicken Fajitas

• 4 boneless, skinless chicken breast halves
  
• 2 teaspoons ground cumin
  
• 1 1/2 teaspoons Original TABASCO® brand Pepper Sauce
  
• 1 teaspoon chili powder
  
• 1/2 teaspoon salt
  

• 1 large ripe tomato, diced
  
• 1 tablespoon chopped cilantro
  
• 1 tablespoon lime juice
  
• 1/2 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1/4 teaspoon salt
  

• 1 (11-ounce) can corn, drained
  
• 1/2 cup diced green bell pepper
  
• 1 tablespoon lemon juice
  
• 1/4 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1/4 teaspoon salt
  

• 8 (6- to 7-inch) flour tortillas
  
• 1 tablespoon vegetable oil
  
• 3 large green onions, cut into 2-inch pieces
  
• 1 avocado, peeled and thinly sliced
  
• 1/2 cup shredded Cheddar cheese
  
• 1/2 cup sour cream
  

Cut chicken breasts into 1/2-inch strips. In a large bowl, toss chicken strips with cumin, TABASCO^® Sauce, chili powder, and salt until well mixed. Set aside.

Combine all ingredients for Spicy Tomato Salsa in a bowl; mix well and set aside. Combine ingredients for Corn Relish in another bowl; mix well and set aside.

Wrap tortillas in foil and place in preheated 350°F oven for 10 minutes or until warm. Meanwhile, in a large skillet, heat vegetable oil over medium-high heat. Add chicken and cook 4 minutes, stirring frequently. Add green onions and cook 1 minute longer or until chicken is browned and tender.

To assemble, place strips of chicken in center of each tortilla and top with tomato salsa, corn relish, avocado, cheese, and sour cream; roll up tortillas.

Makes 4 servings.

Nutritional information per serving: 632 calories,41 g protein, 28 g fat, 1236 mg sodium, 101 mg cholesterol