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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.
Servings: 6
Yield: 6 fajitas
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)
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.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
