Beef Fajitas With Pico De Gallo |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Sort of a semi-Asian approach to fajitas. 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. Ingredients:
1 medium avocado, diced |
1 medium tomato, 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 325ยบ oven.
5. To assemble, top 1/2 each tortilla w/ meat, pico de gallo and sour cream.
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