I think one of the best taco stuffing/side dish is pico de gallo. Pico de Gallo is a classic Mexican tomato dip that adds a fresh taste to almost any Mexican meal. The difference between pico and salsa is that it has way less liquid and the tomatoes are chunkier and not blended.
This is my Pico de Gallo recipe that I make for taco nights and I always make extra for the next day. You have tomatoes, onion, jalapeño, lime, and cilantro all in one recipe and it's so easy to whip up in under 15 minutes.
You can use pico de gallo for taco bowls, taco stuffing, burritos, quesadillas, huevos rancheros, nachos, or simply as a side veggie mix next to a lean protein and carb source. No matter how you eat it, you're going to love it! I will provide you guys with some tips in the instructions on how to make the ultimate pico de gallo. So, let's get to it.
Yields: 1-6 (depends)
Prep time: 15 minutes
Total time: 30 minutes (to allow it to settle and marinate)
This recipe is dairy free, gluten free, vegetarian, and vegan.
1. 5 ripe tomatoes, finely diced (medium sized)
2. 1 white onion, finely diced
3. ½ bunch of fresh cilantro, finely diced
4. 1 medium jalapeño, finely diced (seeds removed)
--> if you prefer less spice, please feel free to opt out of the jalapeño
5. 2 TBSPs of lime juice
--> give or take, feel free to add less or more lime
6. 1 TSP salt
--> salt more or less to taste
1. Grab your large serving bowl of choice, chop and add in the onion and jalapeño. Add the lime juice and salt. Mix well.
2. Now chop the tomato and cilantro and add them into the bowl. (This way you allowed the onion and jalapeño to marinate in the lime and salt juice.)
3. Stir the veggies up and taste for salt. Add if necessary.
4. I usually allow the pico de gallo to marinate in the fridge for up to 30 minutes for better and fresher flavor.
5. When you're about to serve, make sure you use a slotted spoon or large serving fork so you don't transfer the tomato liquid onto your food. (I only used a wooden spoon for the aesthetic so ignore me!)