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Fajitas with Pico de Gallo

This healthy recipe comes from NDSU Extension Service.


•    1 lb. boneless sirloin steak or flank steak, cut 3/4 inch thick
•    8 8-inch flour tortillas, warmed


•    2 Tbsp fresh lime juice
•    2 tsp. vegetable oil
•    2 cloves garlic, crushed

Pico de Gallo

•    1/2 c. diced zucchini
•    1/2 c. seeded, chopped tomato
•    1/4 c. chopped fresh cilantro
•    1/4 c. prepared picante sauce or salsa
•    1 Tbsp. fresh lime juice


Combine marinade ingredients. Place beef steak in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 20 to 30 minutes, turning once. Prepare Pico de Gallo. Remove steak from marinade; discard marinade. Grill about 15 minutes for medium doneness. Trim fat from steak. Carve steak crosswise into slices; serve in tortillas with Pico de Gallo.


Makes 4 (2 filled tortillas with 1/4 cup Pico de Gallo) servings.

Per Serving: about 433 calories, 13 grams (g) of fat, 46 g carbohydrate, and 32 g protein.

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