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Pico De Gallo is a mexican relish made with fresh ingredients, similar to fresh salsa. It’s delicious as a topping on any fajita or burrito.
Preparation facts
Servings: 6
Yield: 6 fajitas
Ingredients
Pico De Gallo:
3 tomatoes, red ripe, chopped
4 green onions, chopped
2 Tbs (5g) cilantro, chopped
2 Tbs (30mL) lemon juice
1 jalapeno chile pepper, finely chopped
Fajita:
1 lb (455g) flank steak, uncooked
1 tsp (2g) cumin
1 tsp (4g) garlic powder
1/4 tsp (2g) salt (sea salt if on a corn-free diet*)
1/8 tsp (1g) black pepper
6 flour tortillas, (10-inch diameter)
Directions
Prepare Pico De Gallo: Combine tomatoes, green onions, cilantro, lemon juice and jalapeno in a small bowl. Gently mix together. Set aside.
Preheat grill or broiler.
Sprinkle both sides of steak with cumin, garlic powder, salt and pepper. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices.
While steak is cooking, wrap tortillas in foil and place on grill to heat.
Assemble fajita by laying beef strips in the center of each tortilla and top with Pico De Gallo.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
