Beef Fajitas With Pico De Gallo

Name: Beef Fajitas With Pico De Gallo
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 8 serving(s)
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

(4)

Recipe by echo echo

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.

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READY IN: 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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

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