Best Beef Fajitas With Pico De Gallo Recipes

BEEF FAJITAS WITH PICO DE GALLO

Beef Fajitas With Pico De Gallo image

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.

Provided by echo echo

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 297.4, Fat 15.2, SaturatedFat 4.6, Cholesterol 66.9, Sodium 1458.5, Carbohydrate 6.1, Fiber 2.3, Sugar 1.6, Protein 33.7

GRILLED BEEF FAJITAS WITH PICO DE GALLO

Grilled Beef Fajitas with Pico de Gallo image

These four-ingredient beef fajitas in an Italian dressing marinade are a fun way to change up Mexican night. Top with pico de gallo salsa and your other favorite toppings.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 6

Number Of Ingredients 8

Ingredients

1 bottle (8 oz) zesty Italian dressing
3 tablespoons fajita seasoning
2 beef flank steaks (1 lb each)
12 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages), heated as directed on package
Pico de gallo salsa
Shredded Monterey Jack cheese
Guacamole
Lime wedges

Steps:

In 2-gallon resealable freezer plastic bag, mix dressing and fajita seasoning. Add beef; seal bag. Turn to coat beef with marinade. Refrigerate 8 hours, but no longer than 24 hours, turning occasionally while marinating.
Heat gas or charcoal grill. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 17 to 20 minutes, turning once, until desired doneness. Remove beef from grill to cutting board or plate; cover with foil. Let stand 5 minutes.
Cut beef across grain into very thin slices; serve with warmed tortillas, salsa, cheese, guacamole and lime.

Nutrition Facts : Calories 480, Carbohydrate 34 g, Fat 2, Fiber 1 g, Protein 37 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1730 mg

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