Beef Fajitas With Pico De Gallo
Recipe: #15658
November 05, 2014
"Fajitas in the Asian spirit. Adapted from the Kikkoman website, but I use lower sodium soy & teriyaki sauces, and omit the butter theirs calls for. Preparation time includes the 2 hours needed for the pico de gallo to set, covered, before using."
Original is 8 servings
Ingredients
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- PICO DE GALLO
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Nutritional
- Serving Size: 1 (234 g)
- Calories 433.8
- Total Fat - 21.8 g
- Saturated Fat - 7.3 g
- Cholesterol - 111.8 mg
- Sodium - 1652.8 mg
- Total Carbohydrate - 22.9 g
- Dietary Fiber - 2.9 g
- Sugars - 2.8 g
- Protein - 35.8 g
- Calcium - 104.3 mg
- Iron - 3.1 mg
- Vitamin C - 12.7 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Make pico de gallo: place avocado, tomato and pepper in a bowl; stir in remaining Pico de Gallo ingredients; let stand, covered, 2 hours.
Step 2
Combine soy sauce and the 1/4 cup lime juice; use to marinate meat 15 minutes, turning pieces over once.
Step 3
Broil or grill meat about 4 inches from heat source 3 minutes (for medium-rare) or to desired doneness.
Step 4
Warm tortillas in 325º oven.
Step 5
To assemble, top 1/2 each tortilla w/1/8 the meat, 1/8 the pico de gallo and 1 tablespoon sour cream; fold other half over the top.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the beef, select a skirt steak that is lean and has a good marbling of fat for flavor.
- Make sure to select a ripe avocado for the pico de gallo, so it will be creamy and flavorful.
- For the beef skirt steaks, substitute with chicken breasts. This will provide a leaner and healthier alternative to beef, while still providing the same flavor and texture.
- For the jalapeno pepper, substitute with bell pepper. This will provide a milder flavor, while still providing the same crunchy texture.
Vegetarian Fajitas Substitute the beef with 2 cups of cooked black beans and 2 cups of cooked corn. Add 1/2 teaspoon of chili powder and 1 teaspoon of cumin to the Pico de Gallo.
Vegetarian Fajita Bowls Cook 2 cups of brown rice and 2 cups of black beans. In a separate pan, sauté 2 cups of bell peppers, 1 onion, and 2 cloves of garlic in 1 tablespoon of olive oil until softened. Add 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1/4 teaspoon of salt. Serve the vegetables and beans over the cooked brown rice. Top with Pico de Gallo and your favorite toppings.
Mexican Rice: This flavorful Mexican-style rice is an easy and delicious side dish that pairs perfectly with the beef fajitas. It's made with long-grain white rice cooked in a tomato-based sauce with onion, garlic, and spices. The rice is cooked until it's fluffy and flavorful, making it the perfect accompaniment to the fajitas.
Black Beans: Black beans are a classic side dish for Mexican food. They are packed with nutrients, and their creamy texture and mild flavor make them a great complement to the beef fajitas. Serve them alongside the Mexican rice and fajitas for a complete and balanced meal.
FAQ
Q: How do I make Pico de Gallo?
A: To make Pico de Gallo, combine diced avocado, tomato, jalapeno pepper, minced red onion, minced fresh cilantro, teriyaki sauce and lime juice in a bowl. Let it stand, covered, for 2 hours before using.
Q: How do I store Pico de Gallo?
A: Pico de Gallo should be stored in an airtight container in the refrigerator for up to a week. Make sure to stir the mixture before serving.
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Fun facts:
The beef used in fajitas is commonly skirt steak, which is the cut of beef used in the traditional Mexican dish, Carne Asada. Carne Asada is a dish that was popularized in the 1950s by Mexican-American communities.
The condiment, Pico de Gallo, is named after a Spanish phrase meaning "rooster's beak". It is believed to have been created by Mexican cowboys, who used it as a snack while they were working in the fields.