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This is a required accompaniment with Meredith’s Fish Tacos, but don’t limit its use to that. Any grilled item with a little south-of-the-border flair will welcome this on the side. Try grilling tuna with just salt and pepper, and then spoon some of the pico de gallo over.
Combine the tomatoes, onions, cilantro, lime juice, garlic, and jalapeño in a medium bowl; toss to blend well. Season to taste with salt. Let stand at least 30 minutes at room temperature for the flavors to develop. This is best eaten fresh.
Nutritional information is based on 8 servings and includes 1/2 teaspoon of added salt.
Nutrients per serving (% daily value)
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