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Beef Fajitas With Pico De Gallo

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“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.”
READY IN:
30mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Make pico de gallo: place avocado thru pepper in a bowl; stir in onion thru lime juice; let stand, covered, 2 hours.
  2. Combine soy sauce & lime juice; use to marinate meat 15 minutes, turning pieces over once.
  3. Broil or grill meat about 4 inches from heat source 3 minutes (for medium-rare) or to desired doneness.
  4. Warm tortillas in 325º oven.
  5. To assemble, top ½ each tortilla w/ meat, pico de gallo and sour cream.

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