Ingredients for Beef Fajitas With Pico De Gallo
- 1 ripe avocado, diced
- 1 cup diced tomatoes
- 1 jalapeño pepper, minced
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons light teriyaki sauce
- 3 tablespoons lime juice
- 1 lb Skirt Steaks
- 1/4 cup light soy sauce
- 8-10 flour tortillas
- Sour cream (optional)
- 1/4 teaspoon salt
- 8-10 corn tortillas
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How to Make Beef Fajitas With Pico De Gallo
- **Make Pico de Gallo:** Combine 1 ripe avocado (diced), 1 cup diced tomatoes, 1/2 cup finely chopped red onion, 1/4 cup chopped cilantro, 1 jalapeño pepper (minced, seeds removed for less heat), 2 tablespoons lime juice, and 1/4 teaspoon salt in a bowl. Gently stir and refrigerate, covered, for at least 2 hours to allow flavors to meld.
- **Marinate the Beef:** In a bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons low-sodium teriyaki sauce, and 1 tablespoon lime juice. Add 1 lb thinly sliced beef (sirloin or flank steak) and marinate for 15 minutes, flipping halfway through.
- **Cook the Beef:** Preheat broiler or grill. Broil or grill the marinated beef about 4 inches from the heat source for 3 minutes per side, or until cooked to your desired doneness. Let rest for 5 minutes before slicing against the grain.
- **Warm the Tortillas:** Warm 8-10 corn or flour tortillas in a 325°F (160°C) oven for 5-7 minutes, or until soft and pliable.
- **Assemble the Fajitas:** Fill each warm tortilla with sliced beef, generous portions of pico de gallo, and a dollop of sour cream (optional).
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
6g
Fat
23g
Carbs
2g
