No matter what meat or combo you love in fajitas - I got you! For…
Simple, basic, but the freshness you need for any Mexican meal!
This is one of those recipes that is basic but needs to be mentioned. It is the fresh pop to most Mexican and Southwestern dishes. There’s really not a lot to be said about this topping except that it should never be forgotten when eating tacos, burritos and nachos.
It’s soooo simple! Tomatoes, onions, jalapeño, cilantro and sometimes even garlic (what I like to add). Season with salt and pepper of course. Now I’m sure I could learn many lessons about pico de gallo but this is just a classic that adds flavor and limited calories to many dishes. So leave it be for now.
I love it on eggs and salads, but of course, the best thing to top it on is tacos.
Use it however you want but just keep it on standby. Its very fresh, distinct flavor will assist in most Mexican dishes.
Pair with these recipes:
- Chicken Fajitas
- Weeknight Lentil Tacos
- Chipotle Pepper Refried Beans
- Steak Fajitas
- Baked Tortilla Chips
- Pita Chips
- 4 large Roma tomatoes finely diced
- ½ large red onion finely diced
- 1 jalapeno seeded, deveined, finely diced
- 1 tablespoon garlic finely minced (optional)
- ½ cup cilantro finely chopped
- 1 medium lime zest and juice
- ½ teaspoon salt
- ½ teaspoon pepper
- For tomatoes, scoop some of the seeds or gently squeeze out some of the juice. Finely dice tomatoes, onions, jalapeños. Add to a medium mixing bowl.
- Finely chop garlic or use a garlic press and add to the bowl. Finely chop cilantro and add to the bowl. Season with lime, salt and pepper. Stir and let sit for at least 30 minutes in the refrigerator.
- If needed, add another dash or two of salt. Serve.
- Eggs & avocado toast
- Top bean dishes or top off a bowl of melted queso
- Stir into cheese while melting for a flavor boost
- Replace jarred salsa with pico de gallo!