Super Easy Pico de Gallo!

Pico de Gallo, we love it on everything. Baked potatoes, eggs, chips, and of course any and all Mexican food! And it’s so easy incredibly to make.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Super Easy Pico De Gallo! #salsa #picodegallo #mexicanfood #whole30 #paleo

So Easy, Just Chop, Dice and Squeeze!

Homemade salsas are just about the easiest condiments to make, no cooking required! Just a little chopping, dicing and a lime squeezing y’all! So healthy and fresh.

Super Easy Pico De Gallo! #salsa #picodegallo #mexicanfood #whole30 #paleo

Learn to Work with Chili Peppers!

Chili peppers are hot little mofos so you’re going to want to know how to handle them safely, luckily I can help you with that! Click to learn How to Handle a Hot Chili Pepper.

Super Easy Pico De Gallo! #salsa #picodegallo #mexicanfood #whole30 #paleo

The Recipe: Super Easy Pico de Gallo

What you need: a good knife! Click to learn How to Handle a Hot Chili Pepper.

Super Easy Pico de Gallo
Prep Time
15 mins
 

An easy to make Pico de Gallo to use on eggs, potatoes, chips and Mexican food of course!

Course: Condiment
Cuisine: Mexican
Keyword: mexican food, pico de gallo, salsa
Servings: 4 servings
Ingredients
  • 4 medium sized ripe tomatoes, diced
  • 1 small white onion, chopped
  • 1 small green bell pepper, diced
  • 1 serrano chili, minced and added to taste (see link in blog post to learn how to handle chili peppers)
  • 2 tablespoons fresh cilantro, chopped
  • juice of one lime
  • sea salt. to taste
Instructions
  1. Combine all ingredients except Serrano chili in a bowl. Add serrano a 1/2 teaspoon at a time, mixing and tasting in between additions. When the heat is right, cover and refrigerate until ready to serve.

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Butternut Squash Tostadas with Chunky Guacamole

I know it’s almost Easter, but my mind is on another holiday. A holiday that has nothing to do with me or my heritage but one I love to celebrate nonetheless. And by ‘celebrate’, I mean eat. Si, yo hablo about Cinco de Mayo! I am getting my Mexican recipes ready to roll, starting with these vegetarian Butternut Squash Tostadas with Chunky Guacamole!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Butternut Squash Tostadas with Chunky Guacamole

The Filling:

Roasted butternut squash is the star of this show. Drizzled in a combination of extra virgin olive oil and chipotle peppers in adobo sauce this meal has just the right amount of kick, of course you can add more or less if desired. After roasting until the edges of the squash are crispy and brown I spoon the filling onto fried tortillas, sprinkle with Cotija cheese, Pico de Gallo, cilantro and arugula! You can make my Pico de Gallo or use store bought.

Butternut SquashTostadas with Chunky Guacamole

The Chucky Guacamole!

So easy to make because I leave the avocados chunky and simply add some Pico de Gallo, sea salt and lime. This guacamole is the perfect accompaniment for these flavorful tostadas!

Butternut SquashTostadas with Chunky Guacamole

So Colorful, Healthy and Fresh!

Meatless Monday never looked or tasted so good and this meal is easy on the budget too.

Butternut SquashTostadas with Chunky Guacamole

How to Work with Butternut Squash

You can usually find pre-cut butternut squash at the grocery store. As long as it’s fresh that is great, though you will probably have to cut the cubes even smaller because store bought is usually cut too big for this recipe. If you want to cut your own, here are some tips: Butternut Squash can be a trick to work with unless you have the right tools. A ‘Y’ peeler makes peeling a snap and a good sharp knife is a must! (I use a Wusthof 8″ chef’s knife)

Butternut SquashTostadas with Guacamole

The Recipe: Butternut Squash Tostadas with Chunky Guacamole

Tips and what you will need: as mentioned, if cutting your own squash you will need a ‘Y’ peeler and a good sharp knife is a must! (I use a Wusthof 8″ chef’s knife). Unbleached parchment is my favorite for roasting vegetables and you will need a rimmed cookie sheet. You can find chilis in adobo sauce at almost all grocery stores or order here. Tip for saving extra chilis in adobo: I don’t like to waste food. After using the portion called for in this recipe, separate chilis by twos and freeze. Then you can thaw them as you need them for other recipes (like this pork)

4.88 from 8 votes
Butternut SquashTostadas with Guacamole
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

I know it’s almost Easter, but my mind is on another holiday. A holiday that has nothing to do with me or my heritage but one I love to celebrate nonetheless. And by ‘celebrate’, I mean eat. Si, yo hablo about Cinco de Mayo! I am getting my Mexican recipes ready to roll, starting with these Butternut Squash Vegetarian Tostadas with Chunky Guacamole! 

Course: Main Course
Cuisine: Mexican
Keyword: easy dinner recipe, holiday recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 6 cups butternut squash peeled, diced into 1/2" cubes
  • 6 shallots peeled and quartered
  • 3 tablespoons olive oil plus more for frying tortillas
  • 1 tablespoon chipotle chili in adobo sauce or more or less depending on how you like your heat
  • sea salt
  • freshly ground pepper
  • pico de gallo store bought or use my recipe link above
  • guacamole see my recipe link above
  • cotija cheese a crumbly Mexican cheese
  • 6 springs cilantro
  • 1 cup baby arugula
  • 1/4 cup roasted salted pepitas pumpkin seeds, optional but recommended
  • 8 corn tortillas fried in olive oil until crispy
Instructions
  1. Preheat oven to 400 degrees and place rack in upper third of oven
  2. Place a sheet of parchment paper on a rimmed cookie sheet
  3. Place prepared butternut squash and shallots on parchment covered cookie sheet
  4. Chop 1 chili in adobo sauce finely, whisk 1 tablespoon with olive oil, drizzle over squash
  5. season somewhat generously with salt and pepper, toss well (if squash isn't completely coated in olive oil you can add a little more)
  6. place squash in the oven and cook for 40-45 minutes
  7. While squash cooks, make pico de gallo and guacamole (see recipe links above)
  8. When squash is almost done cooking, fry tortillas in olive oil or butter until crispy
  9. To plate: place two tortillas on each plate, top with butternut squash, spoon pico de gallo over the top, add a couple springs of cilantro, sprinkle with a few leaves of arugula, pepitas and cotija cheese, serve

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Grilled Skirt Steak and Veggies with Guacamole

Seriously…the platter dinners just keep coming. I can’t help myself. Do you blame me? Look at this amazing dinner! This is my newest platter meal, The grass fed Grilled Skirt Steak and Veggies with Guacamole. (This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Grilled Skirt Steak and Veggies with Guacamole #skirtsteak #grilledskirtsteak #whole30 #keto #paleo option!

 

YOU MAY BE WONDERING “WHY GRASS FED?”

I know beef companies proudly tout “corn fed” like it’s a good thing, but it’s not. Corn is not a cow’s natural food, grass is. Corn and other grains make cows sick and when they get sick they are pumped with antibiotics, which are passed right along to you. In fact, conventional grain-fed beef is twice as likely to contain dangerous bacteria resistant to antibiotics than grass fed beef. No bueno.

Grass fed cows make superior meat too. Yep, it tastes better and is better for you. The meat from grass fed cows is higher in the healthy omega 3 fats and lower in the inflammation causing omega 6 fats. And it’s nice to know these cows live a better life than those that live in overcrowded feedlots.

ButcherBox delivers grass fed beef right to your doorstep!

The Low Down on Skirt Steak

Skirt steak is a cut of beef that begs to be marinated. For this recipe I use a simple combination of olive oil, lime juice and garlic. This marinade also works well for flank steak. Skirt steak and flank steak look similar but are actually different cuts of beef. Both have an intense beefy flavor and a strong ‘grain’ so they aren’t a super tender cut of beef...which is why they are so affordable! But there are a couple of things you can do to make sure this steak is as tender as possible: skirt steak should be cooked medium rare and very thinly sliced against the grain for maximum tenderness.

How do I Cut Against the Grain?

I want to point this out because I will get back to it later in the post. You can see quite clearly in the photo below the way the muscle fibers in this skirt steak are running (basically from the top of the photo toward the bottom). Ideally, after the meat is cooked you want to cut on a diagonal against the grain and cut very thin slices. This is the best way to ensure this steak is as tender as possible. We will come back to this, I promise.

Grilled Skirt Steak and Veggies with Guacamole #skirtsteak #grilledskirtsteak #whole30 #keto #paleo option!

But Let’s Talk Veggies for a Minute

The sides for our skirt steak are seared veggies and my Chunky Guacamole. I am using spring onions, zucchini, corn cut off the cob (omit if living grain free!), asparagus and cherry tomatoes. I also cooked up a batch of my Roasted Mexican Potatoes! Totally optional but a great grain free side dish!

Using a simple marinade, this grilled skirt steak with seared veggies and guacamole will become a favorite family dinner. It's easy enough for a weeknight meal, but pretty enough for company!

When searing vegetables it’s important to start cooking the vegetables that take a little longer first, adding the ones that require less time as you go. It’s also important to have a really hot pan! Having a hot pan keeps the vegetables from getting too soft and browns the edges nicely.

Using a simple marinade, this grilled skirt steak with seared veggies and guacamole will become a favorite family dinner. It's easy enough for a weeknight meal, but pretty enough for company!

Now, Notice How I cut the Meat…

Yeah…exactly… I blew it! After totally wanting to stress how we cut against the grain, I cut the steak on the right WITH the grain! I thought about reshooting but decided it was actually a great way to show you what not to do! So, notice the striations on the cut of beef on the left and notice how I cut on the diagonal against the grain (like I am supposed to), then notice how I cut the steak on the right with the grain. The steak on the left was more tender because I cut it correctly. Now you know: slice thin cuts, AGAINST THE GRAIN. 

Grilled Skirt Steak and Veggies with Guacamole #skirtsteak #grilledskirtsteak #whole30 #keto #paleo option!

The Recipe: Grilled Skirt Steak and Veggies with Guacamole

Tips and what you will need: I use a large cast iron pan for searing vegetables. I grilled these steaks on my BBQ but you can also cook them indoors on a grilling pan. You always need a good knife (my favorite). I love Maldons Flaked Sea Salt and buy the tub to save money. Click to find my recipe for Chunky Guacamole and Roasted Mexican Potatoes. You can find my marble and wood serving board here. To make Whole 30 or Paleo compliant omit corn.

5 from 11 votes
Skirt Steak and Grilled Veggies with Guacamole
Prep Time
3 hrs
Cook Time
15 mins
Total Time
3 hrs 15 mins
 

A delicious and quick gluten, grain and dairy free meal. Meat needs to marinate so allow time for that. You will cook meat and vegetables simultaneously, but start with veggies since they take a little longer.

Course: Main Course
Cuisine: Mexican
Keyword: date night, easy dinner recipe, grilling recipe
Servings: 2 servings
Author: Linda Spiker
Ingredients
  • Prepare guacamole ahead. If you are making potatoes start them 40 minutes before meat. links above
For Steak:
  • 1 lb skirt steak
  • juice of 3 limes
  • 2 cloves garlic minced
  • 1/2 cup olive oil
  • Sea salt
  • pepper
For veggies:
  • olive oil
  • 6 green onions, greens trimmed (leave three inches of greens above white onion)
  • 1 small zucchini, diced
  • 1 small bunch asparagus spears, trimmed and cut into 1 inch pieces
  • 1 cob off corn corn removed (use sharp knife to 'shave' kernels off cob, omit corn if living grain free)
  • 1/2 cup cherry tomatoes cut in half
  • Sea salt and freshly ground pepper to taste
  • Guacamole: see link above for recipe
Instructions
Steak Prep:
  1. Combine lime juice, olive oil and garlic in a glass baking dish. Whisk.
  2. Add skirt steak to marinade, turning to coat both sides. Place covered, in fridge for at least three hours.
  3. When you are ready to cook steak preheat grill to 400 degrees and prepare vegetables. Discard marinade and sprinkle steaks with sea salt and pepper. Set aside while you start searing veggies.
For veggies:
  1. Heat a cast iron pan on high heat. When pan is hot add olive oil, coating the bottom of pan. When pan and oil are hot add onions and sear for 3 minutes, stirring occasionally.
  2. Add diced zucchini, cut asparagus and corn to pan. (This is when you want to add steaks to grill since they only take 4-6 minutes) Stir and continue cooking till edges of vegetables turn brown, lightly salt and pepper. Turn off heat. Add cherry tomatoes and stir.
Grill instructions: Grill steaks on BBQ at 400 degrees, 3 minutes per side. Or use a grill pan (link above):
  1. Pan Instructions: heat olive oil in pan on high heat, when pan and oil are hot place steak on pan. Grill 3-4 minutes per side. Remove and slice against the grain (see more detail in blog post) Serve with grilled veggies, guacamole and my roasted Mexican potatoes if desired.

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Post tags: Gluten free, grain free, dairy free

Caramelized Vegetable Quesadillas ~ and More Cinco De Mayo Recipes

I’ve got your Cinco de Mayo party right here! Caramelized Veggie Quesadillas, traditional and mango salsa, chunky guacamole…y mas! (That’s ‘and more’ for you gringos)
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Caramelized Vegetable Quesadillas #quesadillas #caramelizedvegetables #mexicanfood #cincodemayo

Muy Rico!

These quesadillas are filled with caramelized bell peppers, shallots, corn and black beans. “Caramelizing” vegetables simply means you cook them slowly, as the moisture inside the vegetables evaporates their natural sugars intensify making them sweeter. And if all the vegetables inside the quesadilla weren’t enough we are topping them with more!

Caramelized Vegetable Quesadillas #quesadillas #caramelizedvegetables #mexicanfood #cincodemayo

The Salsas and Guac!

To top these gorgeous quesadillas you can choose between traditional Pico de Gallo, mango salsa and chunky guacamole…or make all three. That wouldn’t make me mad! Fresh salsas and guacamole add flavor, color and healthful nutrients to any meal. They are quick and easy to make and the salsas taste even better the next day.

Caramelized veggie quesadillas and more Cinco de Mayo Recipes

 

To Each His/Her Own!

Remember these recipes are just a guideline. Want more heat? Add more chili peppers. Want to cool it down? Add less. It’s up to you, but remember to handle peppers with care. Always wash hands after handling and be careful not to touch your face or eyes fro several hours. See how to handle chilis click here. 

The Recipes: Caramelized Veggie Quesadillas with Salsas and Guacamole

What you need: a cast iron grill pan or Anolon Tri-Ply Clad 12” Deep Ground Grill Pan As always, you need a good knife,I use the 8″ Wusthof Ikon Chef’s knife
To top these gorgeous quesadillas you can choose between traditional Pico de Gallo, mango salsa and chunky guacamole…or make all three.

5 from 5 votes
Caramelized Veggie Quesadillas
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Roasting the veggies ahead brings a LOT of flavor to a simple meal. Recipes for salsas and guacamole linked in blog post above.

Course: Main Course
Cuisine: Mexican
Keyword: kid-friendly recipes, weeknight dinner
Servings: 8 servings
Author: Linda Spiker
Ingredients
  • 2 tablespoons Olive oil
  • 8 shallots, peeled and sliced
  • 1 orange or yellow sweet bell pepper, thinly sliced
  • 1 red sweet bell pepper, thinly sliced
  • 1 cob fresh white or yellow corn, kernels cut off cob
  • ¼ cup black Beans
  • Sea salt Pepper
  • 1 lb cheddar or jack cheese, shredded or sliced
  • 1 Tablespoon balsamic glaze
  • 8 Tortillas (gluten free peeps use gluten free tortillas)
Instructions
Vegetable Prep:
  1. Peel. chop/slice all veggies and grate cheese.

  2. Place a large pan on cooktop on medium heat. Add olive oil. When pan and oil are hot add shallots and bell peppers. Saute till peppers and onions are nicely browned, about 20-25 minutes, stirring occasionally. The key to caramelizing veggies is patience. Don’t rush them. 

  3. When onions and peppers are nicely browned add corn and beans and cook 3 more minutes. Sprinkle with sea salt, freshly ground pepper and remove from heat. Drizzle with a tablespoon of balsamic glaze and stir.

Quesadilla Prep:
  1. Place a pan or skillet on cooktop on medium heat. Place tortilla on pan sprinkle half the tortilla with desired amount of cheese and top with desired amount of veggies. Fold the tortilla over and heat until cheese is melted and tortilla starts to brown. Flip tortilla. Remove when the second side is crispy. Serve with traditional salsa or our chunky guacamole.

More Cinco de Mayo Recipes:

White Girl Huevos Rancheros
Spicy Lime Chicken
Lime Chipotle Corn Off the Cob
Mexican Street Corn
Fresh Fish Tacos
Salmon with Spicy Mango Salsa

Caramelized veggie quesadillas and more Cinco de Mayo Recipes

Happy Cinco de Mayo! ~ Linda Spiker

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Fresh Fish Tacos!

Nothing says spring and summer like Fresh Fish Tacos! When it comes to warm weather recipes, fresh is the name of the game and these fish tacos are as fresh as they come. They also happen to be full of antioxidants, healthy fats, and protein, and are gluten and dairy free.These tacos are so fresh and flavorful you will hard pressed to find better in a restaurant!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Lets Talk Fish!

I like to use two different fish for this recipe. My favorite, salmon, and my husbands favorite, halibut. Halibut is in season from April to October but Sprouts carries an all natural frozen halibut fillet in the off season that cooks up great.
Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Before we get to the recipe, let’s talk about buying fish:

1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.

2. Always buy fish the day you plan on making it.

3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest!

4. If it’s available to you, use wild caught salmon.

The Toppings:

My homemade Pico de Gallo is a super easy and tasty option, but you can also use your favorite store bought salsa or pico de gallo if you don’t have time to make your own.

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

I also LOVE Mango Salsa on fish tacos. The blend of savory, sweet and salty is perfection!

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Chunky guacamole is always a fabulous choice as well!

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

The Tortillas:

For me, tacos aren’t just about the filling, to be fabulous they need a great tortilla. One option people don’t often think about is buying freshly made tortillas from a local Mexican restaurant. Luckily my favorite happens to be right next to Whole Foods market where I buy my fish.

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

The Process:

First cut the fish into chunks.

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Then season the fish with sea salt, freshly ground pepper (affiliate links) and garlic powder, then  sauté it in coconut oil, butter or ghee. If you are using two kinds of fish, like me, try to keep them separated in the pan.

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Then just build your taco! Place the fish, crispy romaine, salsa and fresh sprigs of cilantro, drizzle with lime and voila!

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Fresh Fish Tacos from The Organic Kitchen

The Recipe: Fresh Fish Tacos and Homemade Salsa

Tips: if you want to make everything from scratch try my homemade Pico de Gallo or Chunky Guacamole!

Fresh Fish Tacos!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Nothing says spring and summer like Fresh Fish Tacos! When it comes to warm weather recipes, fresh is the name of the game and these fish tacos are as fresh as they come. They also happen to be full of antioxidants, healthy fats, and protein and are gluten and dairy free.

Course: Main Course
Cuisine: Mexican
Keyword: classic recipe, easy dinner recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 12 oz fresh halibut or salmon (or 6 oz of each) cut into 1" cubes
  • sea salt
  • freshly ground pepper
  • 2 T coconut oil, ghee or butter
  • 1 lime quartered
  • handful of cilantro sprigs
  • fresh pico de gallo or chunky guacamole, recipes linked above
  • 4-6 corn tortillas
Instructions
  1. Cut fish into 1" cubes, lightly season with sea salt, pepper and garlic powder. 

  2. Place large pan on cooktop on medium heat. Add a couple tablespoons of coconut oil, butter or ghee. 

  3. When melted add fish to pan, turning as each side browns. Fish should be done in about 6 minutes.

  4. Top with pico de gallo, mango salsa, chunky guacamole and cilantro sprigs

Healthy, delicious and easy, the perfect spring dinner! If you enjoyed this recipe. please subscribe for my FREE weekly recipe newsletter! (just under my picture on the right sidebar)

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