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

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

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