#mexicanfood Archives » Kay's Clean Eats

Carne Asada Nachos

Carne Asada Nachos are some of the best nachos ever. Loaded with tender carne asada, cheddar, black beans, pico, jalapeño, and avocado. These never disappoint!

This recipe is inspired by the blog favorite Authentic Carne Asada, once you whip up a batch of these amazing meat the rest is easy peasy. These nachos, in particular, are my husband’s favorite! I’ve toyed with the idea of calling these man-pleasing nachos, ha! The men in my life seem to love them!

The nachos are topped with cheddar cheese, beans, and tender carne asada. They then are baked to cheesy and bubbly perfection. Next top them with pico de gallo, jalapeños, avocado, and sour cream if you like. We prefer cheddar cheese here, but if queso if your thing you can totally use queso in these Carne Asada Nachos. 

There really is no wrong way to eat nachos! So dig in and enjoy one of my favorite meals!

Try out these delicious salsa on top of these amazing nachos.

Yield: 6 people

Carne Asada Nachos

Carne Asada Nachos

Carne Asada Nachos are some of the best nachos ever. Loaded with tender Carne Asada, cheddar, black beans, pico, jalapeño, and avocado. These never disappoint!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

Carne Asada

  • 1 1/2 lbs flank steak
  • 1/4 cup avocado oil
  • 2 tsp apple cider vinegar
  • 5 garlic cloves
  • 1 lemon, juice of (3 tbsps)
  • 1 orange, juice of (1/4 cup)
  • 3 limes, juice of (4 tbsp)
  • 1/2 cup cilantro leaves, packed
  • 1 jalapeño, seeded
  • 1/2 tsp oregano
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt and pepper to taste

Nachos

  • 14 ounces tortilla chips
  • 8-10 ounces cheddar cheese ( can sub queso or use both)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup pico de gallo ( for topping and dipping)
  • 1 large avocado, halved, pitted, peeled, seeded, and diced
  • 1/4 cup cilantro leaves
  • sour cream for servings
  • pickled jalapeños for serving

Instructions

For the Carne Asada

  1. Place all your ingredients into a food processor. Process till cilantro, jalepeño, and garlic are broken down about 1 minute.
  2. Add steak to a glass baking tray and pour marinade on top. Make sure both sides are well coated. Cover in plastic wrap and place in the fridge to marinate for 1-4 hours.
  3. Heat your grill or cast-iron skillet to medium-high heat. Grill each side fo steak for 6-8 minutes, creating a nice char on the outside. If you prefer a more rare steak adjust time as need be.
    Let meat rest a minimum of 5 minutes before slicing in 1/2 inch pieces.

For the Nachos

  1. Preheat the oven to 400 degrees F. Lightly spray a baking sheet with nonstick spray.
  2. Place tortilla chips on a single layer on the baking sheet. Top with cheese, black beans, and carne asada.
  3. Place into the oven and bake for 8-10 minutes, until cheese has melted.
  4. Serve immediately topped with pico de gallo, avocado, jalapeños, cilantro, and sour cream. Enjoy





Restaurant Style Steak Fajitas

Steak Fajitas are a Tex-Mex restaurant staple. Made with juicy grilled meat, charred peppers and onions, and served with warm tortillas, SOO SOO GOOD. 

 

One of my favorite things to order at Mexican restaurants is fajitas! However they have to come out on that sizzling plate, you know what I am talking out! The smell of the onions and peppers can take over a room and give you order envy. I don’t live that way bring me the fajitas, please! I’ll eat my salad at home!

Luckily for us, we can pretty much grill year-round in Southern California. But if you don’t have access to a grill, no problem! You can cook these juicy steak fajitas on your cast iron skillet if you have a cast iron grill even better. While the meat rests you can throw your veggies in the cast iron or cook them in a separate pan. 

The marinade doubles as a sauce, you will save about a 1/4 cup to pour over your prepared fajitas, this really gives it so much flavor!

Traditionally these are served with refried beans, rice, salsa, guacamole, and warm tortillas. While the Steak Fajitas are cooking you can prep the extras, as many or little as you like! We serve this family-style big tray of fajitas, rice and beans, tortillas, and all the fixings to load up your own way! So let’s get grilling and bring your favorite Tex-Mex meal to the table today!

Serve this up with some Fresh Corn Salsa and Pico de Gallo!

Yield: serves 4-5

Restaurant Style Steak Fajitas

Restaurant Style Steak Fajitas

Steak Fajitas are a Tex-Mex restaurant staple. Made with juicy grilled meat, charred peppers and onions, and served with warm tortillas, SOO SOO GOOD. 

Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes

Ingredients

  • 4 limes, juice of (about 1/2 cup)
  • 1/4 cup avocado oil
  • 1 Serrano pepper, seeded and diced finely
  • 1 tbsp soy sauce
  • 1 tbsp agave
  • 5 garlic cloves, minced
  • 2 tbsp, finely diced cilantro leaves
  • 2 tsp cumin
  • 1/2 tsp chile powder 
  • 1.5 pounds flank steak (can sub skirt steak)
  • 1 large onion , sliced into 1/2-inch thick rounds
  • 3 bell peppers, stemmed and seeded, cut into strips
  • 12 flour tortillas

Instructions

  1. Whisk together lime juice, avocado oil, serrano pepper, soy sauce, agave, minced garlic, cilantro, cumin, and chile powder. Transfer 1/4 cup of marinade to a separate bowl and set aside.
  2. Half the steaks crosswise and transfer to a ziplock bag. Pour marinade over steak and seal the bag. Let steak marinate in the fridge for 30 minutes or up to 2 hours.
  3. Heat grill to medium-high heat. Remove steak from bag and place on the grill, discard of remaining marinade. Cook steak 4-6 minutes per side, or until the desired doneness. Remove steak from the grill at let it rest.
  4. Brush veggies with oil and add veggies to the grill. Grill veggies turning occasionally, until charred and softened about 8-12 minutes.
  5. Warm tortillas and wrap in a clean dish towel to keep warm.
  6. Slice steak against the grain in thin slices and brush with the raining 1/4 cup marinade. Serve with peppers, onions, and warm tortillas. Enjoy!

Fresh Corn Salsa

Fresh corn salsa is easy to make at totally addicting! It is made with an array of fresh ingredients and is the perfect topping to your tacos, nachos, salads, and burritos! 

I’ll admit I love corn salsa, the first time I tried it was at Chipotle in my burrito bowl. It was love at first bite! This salsa is the perfect balance of sweet and spicy. You can eat it on any Mexican dish its bright flavor never disappoints. Made with only six ingredients the dish comes together easily and stores great in the refrigerator. 

It is officially sweet corn season, nothing is better than seasonal produce. Seasonal produce always tastes better and is usually on sale, it’s a win-win. I got 3 husks today and after I put all the groceries away I started on this delicious salsa. My favorite way to eat it is on tacos, salads and burrito bowls, of course, it goes great with tortilla chips too. 

Corn Salsa Tips

Use fresh corn: Corn is best when used right away, it is the sweetest and most crisp. 

Can’t find fresh corn: No problem. the recipe is easily adaptable. Go ahead and use frozen corn, just defrost it first! If you love grilled corn, Grill your corn first! 

How to cut corn: Use a sharp knife and carefully slice along the length of the ear between the cob and kernels. Don’t cut to close to the cob or you will have ruff bits. Repeat this for all sections of the cob.  

Love fresh salsa also try some Fresh Mango Salsa and Pico de Gallo.

This salsa goes great with Mexican Orange Chipotle Chicken and Authentic Carne Asada

Yield: 8 servings

Fresh Corn Salsa

Fresh Corn Salsa

Fresh corn salsa is easy to make at totally addicting! Made with fresh sweet corn and is the perfect topping to your tacos, nachos, salads, and burritos!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 3 cobs sweet corn kernels (about 3 cups of shucked sweet corn)
  • 1/2 cup red onion , finely chopped 
  • 1 jalapeno, finely chopped 
  • 1 cup diced tomato
  • 1/2 cup cilantro leaves, diced
  • 2 limes, juice of ( use juicy limes the ones with softer skin)
  • 1/2 tsp salt

Instructions

  1. In a medium bowl combine and stir together all ingredients.
  2. Adjust taste as necessary. For more zing add lime more lime juice. For more flavor add salt. For more spice add more jalapeño.
  3. For best flavor let the salsa sit in the fridge for 15-20 minutes. This salsa keeps well in the refrigerator, covered, for up to 4 days. Enjoy!

 

Fresh Mango Salsa

This fresh mango salsa is a quick and easy recipe with so much flavor. Made in one bowl with 6 ingredients and the perfect topping to all your Mexican dishes!

The first time I had mango salsa was when I was a deli manager and Mother’s Market, its a health food store in Southern California. I oversaw all the premade dishes and well sampled every single one!! There is nothing quite like mango salsa, its tropical, sweet, and spicy! Love it on fish tacos and with Orange Chipotle Chicken tacos!

This mango salsa can brighten any dish its adds such delicious flavor! We frequently throw it in our nourish bowls and ontop taco salads. Mangos can be quite pricy when they are not in season but in the season you can usually score them for 69 cents apiece around here! Seasonal produce always tastes best, when I saw mangos at 69 cents I had to buy at least 5!  The first mango recipe I made was Mango Salsa to go with our tacos. 

With Cinco de Mayo around the corner, I knew I had to whip up a batch,  the kids love this with tortilla chips they make it disappear pretty quick! Lucky for you this Mango Salsa is so easy to make. I sometimes will swap the red bell pepper for a tomato. If you don’t have either you can leave it out and this salsa will still be so delicious! I try to keep mine mild because of the kids, but feel free to add more jalapeno.

Love Mexican dishes also try Pico de Gallo and Authentic Carne Asada. 

Fresh Mango Salsa

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 2 mangoes, peeled, pitted and diced
  • 1 red bell pepper, cored and seeded
  • 1/4 cup of diced red onion
  • 1-2 jalapeño, seeded and diced
  • 2 limes, juice of
  • 1/2 cup cilantro leaves
  • salt and pepper to taste

Instructions

  1. In a bowl toss all ingredients together till combined. Season with salt and pepper to taste. Enjoy!
  2. Serve immediately, or store in the refrigerator for up to 3 days.

Mexican Orange Chipotle Chicken

 Orange Chipotle Chicken is so flavorful thanks to the amazing marinade.  Grill this chicken up outside or in a cast-iron skillet, then serve it up in some tacos, over a salad, or my favorite way in a bowl! 

There is nothing better than adding some delicious protein to your meals. This Orange Chipotle Chicken is packed with so much flavor it’s smoky, a little spicy, and slightly sweet. The kids and hubs love it grilled and chopped up in some tacos, we eat it this chicken often! Top it with Pico de Gallo or some Fresh Mango Salsa, yum!

If you choose to cook indoors keep a window open and the fan on. Cooking adobo sauce makes the air feel a little spicy, but all in the name of the best Orange Chipotle Chicken! I have no personal preference between the outside grill or my cast-iron skillet they both give a great grill flavor. 

How to make Orange Chipotle Chicken 

For this recipe I’ve used chicken thighs, I find them to be more flavorful and juicy than chicken breast. However, if chicken breast is your thing you can use it for this recipe. 

  • Make the marinade by whisking together all the ingredients together till combined. 
  • In a shallow baking dish place your chicken thighs and season with salt and pepper. Pour the marinade over the chicken making sure both sides of chicken are marinating. Alternatively, you can do this in a ziplock bag. Let chicken marinate for 2 hrs to overnight in the fridge.
  • Preheat your cast iron to medium-high heat, let it get hot before you put the chicken on. Cook the chicken 6-7 minutes each side, or until chicken is done, 165 F. 
  • Let chicken rest 5 minutes before serving or cutting up. Serve with some fresh lime and cilantro, or chop it up and put it in tacos. 
  • To build a Mexican bowl serve the chicken over rice or quinoa, beans, lettuce cheese, avocado, and salsa. 

Love Mexican dishes also try Authentic Carne Asada, Chicken Street Tacos, Fresh Mango Salsa, and  Pico de Gallo.

Yield: 5-6 boneless & skinless chicken thighs

Orange Chipotle Chicken

Orange Chipotle Chicken

 Orange Chipotle Chicken is so flavorful thanks to the amazing marinade.  Grill this chicken up outside or in a cast-iron skillet, then serve it up in some tacos, over a salad, or my favorite way in a bowl! 

Prep Time 2 hours
Cook Time 18 minutes
Total Time 2 hours 18 minutes

Ingredients

  • 1-1.3 lbs chicken thighs

Orange Chipotle Marinade

  • 6 garlic cloves, minced
  • 3 tbsp adobo sauce, from can 
  •  1 orange, juice of (1/4 cup)
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp garlic powder
  • 1 tbsp avocado oil
  • 1/2 tsp salt

Instructions

    1. Make the marinade by whisking together all the ingredients together till combined. 
    2. In a shallow baking dish place your chicken thighs and season with salt and pepper. Pour the marinade over the chicken making sure both sides of chicken are marinating. Alternatively, you can do this in a ziplock bag. Let chicken marinate for 2 hrs to overnight in the fridge.
    3. Preheat your cast iron to medium-high heat, let it get hot before you put the chicken on. Cook the chicken 6-7 minutes each side, or until chicken is done, 165 F. 
    4. Let chicken rest 5 minutes before serving or cutting up. Serve with some fresh lime and cilantro, or chop it up and put it in tacos. 
    5. To build a Mexican bowl serve the chicken over rice or quinoa, beans, lettuce cheese, avocado, and salsa. 

Albondigas Soup (Mexican Meatball Soup)

Albondigas soup is a delicious recipe made with spiced turkey meatballs that are cooked in a seasoned tomato broth with carrots and potatoes. This soup is packed full of flavor and sure to become a favorite!

My love for soup holds no boundaries, truly love all different kinds of soup! Albondigas Soup always will have a special place in my heart. My mom used to make this soup for us all the time growing up. I love eating with lots of shredded Mexican cheese and crunchy tortilla chips. It is the perfect meal on a cold day, lunch or dinner. 

Albondigas Soup Recipe tips and flexibility

Traditionally this soup is made with ground beef, personally I like ground turkey better in this soup. I went with potatoes and carrots however you can use any veggies you like, zucchini is another great addition. As far as spice this is a pretty mild flavor soup, feel free to add some heat to it with cayenne or hot sauce. Garnishes are a soup must, cheese, tortilla chips, avocado, sour cream, lime and cilantro all go great in Albondigas Soup. 

How do make Instant Pot Albondigas Soup

  • The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4 inch balls. I find this easiest with a small cookie scoop. 

  • Turn your instant pot on sauté mode add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3 minutes till garlic and onion are fragrant. 
  • Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. 
  • Drop-in your meatballs to the soup.
  • Place the lid back onto instant pot and pressure cook for 5 minutes with the vent sealed. 
  • Quick-release pressure and remove lid.
  • Taste and season with salt to taste.
  • Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy 

Stovetop directions 

  • The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4 inch balls. I find this easiest with a small cookie scoop. 
  • Heat a soup pot to medium-high heat and add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3 minutes till garlic and onion are fragrant. 
  • Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. 
  • Drop-in your meatballs to the soup and bring it to a simmer. Simmer for 25-30 minutes. The soup is done once you see the rice pop out of your meatballs (rice will pop out of meatballs and fluff up). 
  • Taste and season with salt to taste.
  • Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy 

Love Instant Pot soups, also try Instant Pot Cauliflower Cheese SoupInstant Pot Vegan 10 Bean Taco SoupInstant Pot Lemon Chicken Orzo SoupInstant Pot White Bean Chicken Chili + Video, and Chicken Enchilada Soup (Slow Cooker)

Yield: 5 servings

Albondigas Soup (Mexican Meatball Soup)

Albondigas Soup (Mexican Meatball Soup)

This Albondigas soup is a delicious recipe that has been a family staple. Made with spiced turkey meatballs that are cooked in a seasoned tomato broth with carrots and potatoes. 

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

Meatballs

  • 1 lb ground turkey
  • 2 tbsp white rice
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp salt
  • 1 egg
  • 1/4 cup yellow onion, diced
  • 1/4 cup packed cilantro leaves, chopped 

Soup

  • 2 qt chicken broth
  • 3 cups potatoes, evenly chopped ( I used 2 russets)
  • 1/2 cup yellow onion, diced
  • 1 cup carrots, sliced
  • 3 garlic cloves, minced
  • 15 oz can tomato sauce
  • 1/2 cup red enchilada sauce (I love Trader Joe's brand)
  • 1/2 cup packed cilantro leaves
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp cumin
  • salt to taste

Instructions

Instant Pot

  1. The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4 inch balls. I find this easiest with a small cookie scoop. 
  2. Turn your instant pot on sauté mode add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3 minutes till garlic and onion are fragrant. 
  3. Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. 
    Drop-in your meatballs to the soup.
  4. Place the lid back onto instant pot and pressure cook for 5 minutes with the vent sealed. 
  5. Quick-release pressure and remove lid.
  6. Taste and season with salt to taste.
  7. Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy!


Stovetop

  1. The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4 inch balls. I find this easiest with a small cookie scoop. 
  2. Heat a soup pot to medium-high heat and add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3-5 minutes till garlic and onion are fragrant. 
  3. Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. 
    Drop-in your meatballs to the soup and bring it to a simmer. Simmer for 25-30 minutes. The soup is done once you see the rice pop out of your meatballs (rice will pop out of meatballs and fluff up). 
  4. Taste and season with salt to taste.
  5. Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 350Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 113mgSodium: 1444mgCarbohydrates: 31gFiber: 5gSugar: 8gProtein: 25g

Authentic Carne Asada ( Easy & Delicious)

This Authentic Carne Asada is packed with flavor. Marinated and grilled to tender perfection you will have everyone coming back for seconds!

Being able to travel to Mexico many times, I have had my share of some pretty amazing carne asada. Honestly, there is no ‘true’ Authentic Carne Asada recipe, in fact, I have had so many variations even in Mexico! This recipe I created is tired and true, it is a FAMILY FAVORITE and will keep everyone coming back for seconds!

Growing up in southern California we are pretty accustomed to some of the very best Mexican food on the planet! Great Mexican food is full of so many fresh ingredients, herbs, and flavorful spices.

Since being put on a ‘stay at home’ order I feel like I’ve been cooking meals non-stop. Three meals a day means way too many dishes, I’m starting to cringe at the thought of more dishes. So this week I am trying to simplify things around here, I am making enough of Authentic Carne Asada for 3 meals. No, not the same meal we will use it for tacos, quesadillas, and nachos!

What cut of steak to use

I prefer flank steak however skirt steak works great. You do not want your flank steak to thick, I always cut mine down the middle for a thinner slice of meat. Don’t worry about finding a more expensive cut of meat, you will thinly slice and dice this up for your tacos, nachos, and burritos. 

Carne Asada Marinade 

Simple ingredients

  • lime juice
  • orange juice
  • lemon juice
  • garlic
  • cilantro
  • jalepeño, seeded
  • spices (chili powder, cumin, oregano)
  • avocado oil
  • apple cider vinegar 
  • salt and pepper  

How to make carne asada

Start by placing all your marinade ingredients into your food processor. Process till cilantro, jalepeño, and garlic is broken down about 1 minute. I find processing them really gives the steak so much more flavor than just whisking ingredients together. Marinate for 1-4 hours in the refrigerator.

Once your steak has marinated go ahead and heat your grill or cast-iron skillet to medium-high heat. Grill each side for 6-8 minutes. You’ll want that nice char on the outside that offers Carne Asada so much flavor. Let the meat REST at least five minutes before slicing. If you like more rare meat adjust the time to your personal preference. 

Thinly slice your meat against the grain and from there you can cube it up into the perfect bite-size pieces.

Making tacos, do not forget to serve it up with some delicious Pico de Gallo and Chipotle Cashew Cream!

Yield: 8

Authentic Carne Asada

Authentic Carne Asada
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes

Ingredients

  • 2 1/2 lbs flank steak
  • 1/4 cup avocado oil
  • 2 tsp apple cider vinegar
  • 5 garlic cloves
  • 1 lemon, juice of (3 tbsps)
  • 1 orange, juice of (1/4 cup)
  • 3 limes, juice of (4 tbsp)
  • 1/2 cup cilantro leaves, packed 
  • 1 jalapeño, seeded
  • 1/2 tsp oregano
  • 1 tsp cumin
  • 1 tsp chili powder 
  • salt and pepper to taste

Instructions

  1. Place all your ingredients into a food processor. Process till cilantro, jalepeño, and garlic are broked down about 1 minute.
  2. Add steak to a glass baking tray and pour marinade on top. Make sure both sides are well coated. Cover in plastic wrap and place in the fridge to marinate for 1-4 hours.
  3. Heat your grill or cast-iron skillet to medium-high heat. Grill each side fo steak for 6-8 minutes, creating a nice char on the outside. If you prefer a more rare steak adjust time as need be.
  4. Let meat rest a minimum of 5 minutes before slicing against the grain. Enjoy!

 

 

Pico de Gallo

Pico de Gallo is a Mexican salsa made of fresh tomatoes, red onion, cilantro, and lime. It is the ultimate topper to your nachos, burritos, quesadillas, and tacos! Best of all its always delicious with some tortilla chips! It is so versatile and tastes great on so many dishes!

Pico de Galo

 Growing up with a Mexican mother I was absolutely spoiled with some of the best authentic Mexican food! Pico de Gallo is an easy salsa and tastes great on just about anything, it is also great as a lower calorie salad dressing replacement! Currently, I am eating it with tortilla chips as I type and get crumbs all over myself, ha!

Storing it is easy and one of my favorite ways to do so is in a wreck jar, it will last 3-4 days in the fridge. This week, in particular, we are having lots of Mexican dishes. I made 3lbs of Authentic Carne Asada for some tacos, fajita quesadillas, and some nachos of course! And guess what?! They will all be topped with this insanely delicious Pico de Gallo! 

How do you make pico de gallo

  1. Dice tomatoes, onion, and cilantro and place in a bowl.
  2. Squeeze in your fresh lime and season with salt and pepper. 
  3. Serve with some tortilla chips or on some of your favorite Mexican dishes!

Love amazing sauces and dips also try Chipotle Cashew Cream!

Yield: 6

Pico de Gallo

Pico de Gallo

Pico de Gallo is a Mexican salsa made of fresh tomatoes, red onion, cilantro, and lime. It is the ultimate topper to your nachos, burritos, quesadillas, and tacos! Best of all its so fantastic to eat with some tortilla chips! It is so versatile and tastes great on so many dishes!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 4 medium vine ripe tomatoes, seeded and diced finely ( Roma tomatoes work great too) 
  • 1/2 cup red onion, finely diced 
  • 1 jalapeño, finely diced 
  • 1 small head cilantro, chopped finely 
  • 1 1/2 limes, juiced
  • salt and pepper to taste 

Instructions

  1. Toss your tomatoes, onion, and cilantro together. Squeeze in your lime just and season with salt and pepper to taste. Store in the fridge. Serve with tortilla chips or your favorite Mexican dishes, enjoy!

Notes

If you are more sensitive to spicy foods remove the jalepeño seeds.