Pico de Gallo

While pregnant with my son almost five years ago, I could not get enough fajitas. During that time, I ate that at minimum twice a week until my husband started joking our son didn't have amniotic fluid, but salsa. As of late, we've been eating at home more and I've made it my goal to find recipes for some of our favorite restaurant fare. While I don't have the perfect fajita recipe for you (yet), our family came across a pico de gallo recipe everyone loved. That would include me (hates onions, suspicious of vegetables), two preschoolers (they fit that stereotypical picky preschooler role) and the husband (fortunately not so picky).

I was a little hesitant to post this recipe because it is different from any pico I've seen in a restaurant. However, after a small amount of research: pico de gallo, I've decided that this does fit under the realm of pico de gallo. Also? It is delicious.

PICO DE GALLO
recipe from Taste of Home: Grill it! cookbook

3/4 cup diced zucchini
3/4 cup diced tomatoes
1/3 cup picante sauce
1 tablespoon lime juice

It was delicious on our fajitas. Then, we ran out of fajitas and it was equally delicious on a chicken wrap I had for lunch.

The accompanying fajitas weren't bad. But, they weren't......amazing either. If you're interested, here is the fajita recipe:

FAJITAS
recipe from Taste of Home: Grill it! cookbook

1 boneless beef sirloin steak (3/4 in. and 1 lb)
2 Tablespoons lime juice
2 Tablespoons canola oil
2 garlic cloves, minced
8 flour tortillas

Combine the lime juice, oil and garlic in a plastic container. Place beef in container and turn to coat. Marinate in the refrigerator for at least 30 minutes. Discard marinade and grill over medium heat for 6-8 minutes on each side or until meat reaches desired doneness.