Pico de Gallo (Yields 2 Cups)
Place tequila, soy sauce, garlic, lime juice, orange juice, olive oil, salt, black pepper, jalapeño pepper, shallot and cilantro in a freezer proof zip-top bag. Add flank steak. Seal and marinate 6 hours to overnight in the refrigerator.
Preheat gas or charcoal grill to 400°F.
Remove meat and discard marinade. Place steaks on oiled grates and grill for approximately 4-6 minutes on one side or until moisture startes to pool on the top and beef releases easily from the grates with tongs. Flip once, grilling on the other side for 4-6 minutes or until internal temperature reaches 145°F with meat thermometer inserted into the thickest part of the steak. Transfer steaks to a platter and let rest for 3 minutes before slicing against the grain, into ¼-inch thick strips.
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill.
Stack 2 tortillas, add beef, toppings and lime juice if desired.
Combine pico de gallo ingredients in mixing bowl and toss thoroughly.
Nutrition information per serving: 790 Calories; 315 Calories from fat; 35.2 g Total Fat (10.9 g Saturated Fat; 15.0 g Monounsaturated Fat); 163.5 mg Cholesterol; 1131.0 mg Sodium; 51.5 g Total Carbohydrate; 7.5 g Dietary Fiber; 63.1 g Protein; 3.6 mg Iron; 930.0 mg Potassium; 0.2 mg Thiamin; 0.3 mg Riboflavin; 21.1 mg Niacin (NE); 1.2 mg Vitamin B6; 2.4 mcg Vitamin B12; 9.5 mg Zinc; 63.5 mcg Selenium; 200.8 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Dietary Fiber, Iron, Potassium, and Thiamin.