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Pico De Gallo

Carey’s Pico De Gallo

First of all, thank you to Carey (@mrscole131) for her contribution towards our #RediscoverMexico contest. Your dish really spoke out to us, as well as your beautiful photograph. Keep up the awesome cooking, Carey! Also, a big thank you for allowing Vital to showcase your recipe! Furthermore, here’s her amazing version of Pico de Gallo, try it out for yourselves!



4-6 pre-made tostada shells
2 cups precooked shredded chicken, pork or beef
2 cups shredded lettuce
4 Roma tomatoes, seeded and diced
1 medium yellow onion, diced
2 jalapeno peppers, seeded and diced
1⁄2 bunch cilantro, washed, stemmed and chopped
1 avocado, diced
Juice of 2 lemons
Salt to taste
Sour cream to garnish


Pico De Gallo: In a bowl, mix together the tomatoes, onion, jalapeños, cilantro and avocado. Add lemon juice and salt to taste. Place the bowl in your fridge to marinate for at least 30 minutes before serving.

While your mix is marinating, heat 3-4 tostada shells in the microwave for 30 seconds, or in a preheated 350-degree oven for 5-6 minutes.

In addition, top with your choice of meat (we recommend a lean mince meat), the Pico de Gallo, and shredded lettuce. Drizzle with sour cream and serve with lime wedge. Also if you’d like, add a little bit of guacamole on top as well.

Finally you’re done, congratulations! The Vital Grill team would LOVE to know how this dish turned out for you. If you’re having any trouble, leave a comment down below and we’ll help you with any cooking questions you have. If it was an immediate success, show it off using #RediscoverMexico on any social media and we’ll make sure to come show you our love and support.

Happy cooking!

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