Pico de Gallo

1	avocado, medium sized	1
1	tomato, medium sized	1
1	jalapeno pepper	1
1/2 cup	red onion, minched	120 ml
1 tbsp	fresh cilantro, minced	15 ml
2 tbsp	Kikkoman Teriyaki Marinade & Sauce	30 ml
4-1/2 tsp	lime juice	22 ml

Directions

1. Cut steaks crosswise into 4 to 5-inch lengths. Split thicker pieces in half to 1/8 to 1/4-inch thickeness. Place pieces in large shallow pan. 
2. Combine Kikkoman Soy Sauce and lime juice; pour over meat, turning pieces over to coat well. Marinate 15 minutes; turn pieces over once.
3. Meanwhile, wrap tortillas in aluminum foil.
4. Grill meat about 4 inches from hot mesquite or regular charcoal 3 minutes for medium-rare, or to desired degree of doneness.
5. Heat tortillas on grill or in 325ºF oven until warm.
6. To assemble fajita: spread tortilla with butter and wrap around desired amount of grilled meat, Pico de Gallo and sour cream. Or serve meat, salsa and tortillas separately.

Pico de Gallo

1. Cut avocado in half; discard seed and peel. Dice avocado, tomato and jalapeno pepper. Place in bowl.
2. Stir in red onion, cilantro, Kikkoman Teriyaki Marinade & Sauce and lime juice.
3. Cover and let stand at room temperature 2 hours before serving. 

Recipe courtesy of Kikkoman

Click here to download as a pdf file

Back to Recipe Archive Main page