Pico de Gallo – Favorite Eats #2


Happy end of the week, bloggies!

Got any special plans? I do, and I’m really excited about them. But that’s not what I’m here to talk about today ;). I’ll try my best to take some pictures and share later.

Remember when I shared one of my top 5 favorite meals that I’ve made? Yeah, I hardly remembered either.

Which is why I am just now getting around to sharing another of my favorites. Oops?

This recipe isn’t for a main dish, but I will include an example of what it tastes yummy paired with.

I present to you, homemade Pico de Gallo and Guac by the Pioneer Woman.

It’s fabulous and so perfectly flavorful. This recipe is very simple, easy and hard to screw up.

It’s a great appetizer to set out when guests are over and you want a salty, spicy treat to munch on bursting with flavor.

To turn down the heat, remove the seeds and membrane from the jalapeno when chopping. For no heat at all, just omit the jalapeno.

But you may need to ask yourself, “What does my fear of spice say about me?”

“Am I dull?”


“Afraid of living life to its fullest?”

Just kidding!

But I say, the more heat, the better!

Cilantro, lime. hot peppers, and tomatoes are my absolute favorite flavors to cook with.

Yum. Give this a try, you won’t be sorry.

To turn your Pico de Gallo into Guacamole, all you need to do is smash a few ripe avocados and add in your Pico de Gallo. Grab some salty tortilla chips and indulge.

I made grilled chicken tacos on corn tortillas and topped them with pico de gallo, lettuce, cheddar cheese, and plain greek yogurt as a sour cream substitute. (Plain Greek yogurt tastes just like sour cream but only has 100 calories in the entire 6oz container, and has 18g of protein!)

To make these tacos, cut your chicken breasts in half length wise and marinate in a Mexican/Tex-Mex/lime/pepper marinade of your choice over night.

Grill the chicken until no longer pink inside and let cool 5 minutes before slicing, to keep the juices from running and drying out the meat.

Heat up your corn tortillas one by one in a skillet on the stove with a few drops of olive oil. Fry for about 30 seconds on each side.

Top tortillas with chicken, pico de gallo, and any other desired toppings. And voila! You’ve got yourself an easy, tasty dinner.

Head on over to The Pioneer Woman’s site for the Pico de Gallo recipe.