Beef Fajitas With Pico De Gallo

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.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  medium avocado, diced
• 1  medium tomatoes, diced
• 1  jalapeno pepper, seeded & diced
• 1⁄2 cup  minced red onion
• 1  tablespoon  minced fresh cilantro
• 2  tablespoons  light teriyaki sauce
• 1 1⁄2 tablespoons lime juice
• 2  lbs  skirt steaks, cut in 4-5 inch x 1/4 inch strips
• 2⁄3 cup light soy sauce
• 1⁄4 cup lime juice
•  flour tortilla
•  sour cream

Directions

1. Make pico de gallo: place avocado thru pepper in a bowl; stir in onion thru lime juice; let stand, covered, 2 hours.
2. Combine soy sauce & lime juice; use to marinate meat 15 minutes, turning pieces over once.
3. Broil or grill meat about 4 inches from heat source 3 minutes (for medium-rare) or to desired doneness.
4. Warm tortillas in 325º oven.
5. To assemble, top ½ each tortilla w/ meat, pico de gallo and sour cream.