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This is a sponsored conversation written by me on behalf of Hunt’s. The opinions and text are all mine.
Steak Tacos with Pico de Gallo are a favorite in our house. Steak, tomatoes, lime & cilantro make these simple & so good!
This is a sponsored conversation written by me on behalf of Hunt’s® tomatoes. The opinions and text are all mine.
Every night in our house is busy, so I always go for meals that I can make in under 20 minutes, like these Steak Tacos. The kids love them and I love that they look and taste like I’ve spent hours making them. 😉 Plus, we love tacos and really anything with a little salsa on top, like our favorite salsa chicken made in the crockpot. My favorite is making Pico de Gallo for a topping… I end up eating a bowl of it for a snack, too.
Tonight I made my own Pico de Gallo, which is so much easier than people think… especially when you use Hunt’s Diced Tomatoes.
It saves me the time of cutting all of the tomatoes into tiny pieces… they do it for us.
Plus, Hunt’s tomatoes are 100% natural and they let their tomatoes ripen on the vine. They even use a process called FlashSteam™ to peel the tomatoes. This means that instead of using chemicals, like some other companies, they are peeled with steam from water. It might not be the easiest way, but I agree with Hunt’s that it seems like the right way.
Disclaimer: Lye peeling is generally recognized as safe by the FDA and has no adverse effects on the healthfulness of tomatoes
- Hunt’s Diced Tomatoes
- Shallot or onion
- Olive Oil
- Salt, Pepper
- Soft Tortilla shells
- Feta Cheese or Queso Fresco
- Optional: Jalapeno (halve, seed & minced)
- Drain the Hunt’s diced tomatoes just a bit
- Peel and dice the shallot
- Stem jalapeno, half, seed & mince
- Zest the lime. Set zest aside.
- Cut & Juice the lime and set juice aside.
- Mince cilantro
- Add salt & pepper to steak. Set aside.
- In a bowl, combine Hunt’s Diced Tomatoes, shallot, one teaspoon of the jalapeno, one Tablespoon lime zest, a pinch of salt.
- Stir & set aside.
- Drizzle the steaks with about 1/2 teaspoon of Olive Oil on each side and place on a hot grill. Cook for about 5 minutes per side.
- Remove the steaks and brush with lime juice. Set aside.
- Grill tortilla shells on grill for a few seconds (about 10-20 seconds)
- Slice the steak into small slices and place into the tortilla shells.
- Top with your Pico de Gallo and a little cheese.
All of our kids loved it, as did Mickey and I. It was an instant hit!