Beef Fajitas With Pico De Gallo

5.0(4)

Sort of a semi-Asian approach to fajitas. Adapted from the Kikkoman website, but I use lite (lower sodium) versions of the soy & teriyaki sauces. They also spread butter on tortillas before adding meat & toppings; I omit the butter. Preparation time does not include 2 hours for the pico de gallo to set, covered, before using.

by echo echo·published 2005-07-27

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Lunch/Snacks

Servings

8 serving(s)

Total time

30 min

prep 25 min

Calories / serving

297 kcal

Ingredients (12)

serves

1 medium avocado, dicedavocado
1 medium tomatoes, dicedtomato
1 jalapeno pepper, seeded & dicedpepper
1/2 cup minced red onionred-onion
1 tablespoon minced fresh cilantrocilantro
2 tablespoons light teriyaki sauce
1 1/2 tablespoons lime juicelime-juice
2 lbs skirt steaks, cut in 4-5 inch x 1/4 inch strips
2/3 cup light soy saucesoy-sauce
1/4 cup lime juicelime-juice
flour tortillaflour
sour creamsour-cream

Instructions (5 steps)

01Make pico de gallo: place avocado thru pepper in a bowl; stir in onion thru lime juice; let stand, covered, 2 hours.
02Combine soy sauce & lime juice; use to marinate meat 15 minutes, turning pieces over once.
03Broil or grill meat about 4 inches from heat source 3 minutes (for medium-rare) or to desired doneness.

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Rich recipe — supports nutrition-aware planning.