Katie Stew

A rich, simmering blend of my favorite things

Pico de Gallo, Guacamole, and Mexican Slaw


Last week we talked about Chicken Fajitas and a great staple recipe for Black Beans. Before that, I shared a recipe for margaritas. After this post, you’ll have everything you need to have a fiesta style celebration in your own home!

The thing that seals the deal on a great taco bar is the toppings. Here you have quick and easy recipes for pico de gallo, guacamole, and a tangy Mexican slaw to put on top of all those delicious fajitas and tacos. 
Fajita barPersonally, I also like to set out shredded cheese, Tapatio hot sauce, pickled jalapeño peppers, and some extra sour cream. And be sure to get something to pile all this on! Corn tortillas are classic, white tortillas have a nice texture, and wheat tortillas are now out on the market. I’m also a sucker for crunchy shells. Whatever kind you get, be sure to heat them up first. You can either individually heat them in a skillet, or I usually wrap a stack of them in foil and toss them in the oven to warm.

Any way you stack it, these are bound to be good! Enjoy!

Mexican slawMexican Slaw

  • 1/2 head of small purple cabbage, thinly sliced
  • 1/2 head of small green cabbage, thinly sliced
  • 1 small jalapeño, thinly sliced
  • 1/2 cup sour cream
  • juice of two key limes
  • salt and pepper

Mix first five ingredients together. Salt and pepper to taste. Serve on top of fajitas or tacos.

Pico de galloPico de Gallo

  • 1/2 jalapeño, finely chopped
  • 1/4 onion, finely chopped
  • 3 Roma tomatoes, chopped
  • 1 TB cilantro, chopped
  • 2 limes, juiced
  • salt and pepper to taste

Mix jalapeno, onion, tomato, cilantro and lime juice. Salt and pepper to taste.


Chunky Guacamole 

  •  1/2 cup of Pico de Gallo
  • Juice of one lime
  • 3 avocados, chopped in large chunks
  • salt and pepper to taste

Mix the pico, lime, and avocados. Salt and pepper to taste.

Photographs by Jessica Yager



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