Baja Pico De Gallo Recipes
PICO DE GALLO
Provided by Guy Fieri
Time 1h10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.
BAJA FISH TACOS
Categories Fish Backyard BBQ Dinner Lunch Summer Grill Grill/Barbecue Healthy
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
- Cut the mahi-mahi into 16 equal slices.
- Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.
- Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.
- Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.
- Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and Chipotle Pico de Gallo. Add a dollop of Mexican Crema, fold in half, and serve immediately.
BAJA POT ROAST
This isn't Grandma's traditional pot roast. My Baja pot roast is a kicked-up combination of spicy chuck roast, potatoes, and baby carrots with pico de gallo, jalapeno, green chiles, and Southwestern spices that explode together with every bite. Serve as-is or with tortillas and sour cream.
Provided by Charlize Jamieson
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 5h25m
Yield 16
Number Of Ingredients 12
Steps:
- Season chuck roast with salt and pepper on all sides. Heat olive oil in a large skillet over medium heat. Add roast and cook until browned, 3 to 5 minutes per side. Transfer to the slow cooker; set on Low.
- Arrange potatoes, carrots, pico de gallo, green chiles, and jalapeno peppers around the roast. Sprinkle in taco seasoning, garlic pepper, hot sauce, and chili powder. Cover and cook until roast is fall-apart tender, about 5 hours.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 11.6 g, Cholesterol 51.7 mg, Fat 15.4 g, Fiber 1.7 g, Protein 14.3 g, SaturatedFat 5.5 g, Sodium 498.7 mg, Sugar 2.7 g
PICO DE GALLO
This classic salad is the perfect side to a steak fajita or a barbecued rib-eye
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Stir all the ingredients together in a medium bowl with some seasoning then put it into the fridge to chill. You could do this the day before. About 20 mins before you are ready to eat, take the salad out and bring it back to room temperature.
Nutrition Facts : Calories 29 calories, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium
PICO DE GALLO
Quick and easy pico de gallo that is a great app or addition to dinner. Huge hit in my house!
Provided by Rachel Love
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 3h20m
Yield 12
Number Of Ingredients 9
Steps:
- Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 9.6 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 15.2 mg, Sugar 1.1 g
BAJA PICO DE GALLO
Fresh and spicy pico de gallo is an important part of any Baja meal.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- Combine ingredients in a large bowl; let stand at least 30 minutes at room temperature to let flavors develop. Serve; or store, covered in plastic wrap, in the refrigerator up to 3 days.
CHIPOTLE PICO DE GALLO
Steps:
- Combine all the ingredients and mix well. The pico de gallo is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days.
HABANERO PICO DE GALLO
Recipe is traditional Yucatan Peninsula, Mexico. Acquired from friend's housekeeper/cook while visiting Cancun.
Provided by Member 610488
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Chop onions and habanero. Squeeze the juice of the limes over the onions and habanero mix.
- Put in a bowl with a tight lid and shake well. You can serve it immediately, but it will be nothing special.
- Put it in the refrigerator and every day for a week shake it well so that the lime juice totally coats the mixture.
- After a couple of days, taste for heat and add additional habanero, if desired and salt to taste.
- After it has marinated for a week, add the cilantro and serve. This salsa lasts several weeks in the fridge.
Nutrition Facts : Calories 42.9, Fat 0.1, Sodium 3.8, Carbohydrate 10.7, Fiber 1.4, Sugar 4.3, Protein 1
BAJA FISH TACOS
Adapted from The Culinary Institute of America: Grilling Cookbook, the seasoning make it so good! Topped with Southwestern slaw and chipotle pico de gallo, it's a meal to remember! The recipes calls for grilling. If you need to use a grill pan and cook indoors.
Provided by Sharon123
Categories Mahi Mahi
Time 27m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash(If using a gas grill, preheat to medium high). Spread the coals in an even bed.
- Cut the mahi-mahi into 16 equal slices.
- Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.
- Grill the fish on the first side over direct heat until the flesh is firm and well marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.
- Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.
- Place 2 pieces of grilled fish on the center of each tortilla, and top with the Southwestern Slaw and chipotle pico de gallo. Add a dollop of Mexican crema or sour cream, fold in half, and serve immediately. Enjoy!
Nutrition Facts : Calories 342.1, Fat 17.8, SaturatedFat 2.8, Cholesterol 85.1, Sodium 326.4, Carbohydrate 21, Fiber 2.2, Sugar 0.8, Protein 24.2
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