Grilled Corn Tortillas with Guatemalan Pico de Gallo and Queso Fresco

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Traditional grilled corn tortillas topped with a fresh, zesty tomato and onion pico de gallo and crumbled queso fresco for a vibrant appetizer. This Latin American-inspired vegetarian recipe, ready in about 25 minutes, pairs corn tortillas, roma tomatoes, white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 5 min Serves 4 Latin American cuisine 180 cal/serving

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Ingredients

8 small corn tortillas
3 medium, diced roma tomatoes
1 small, finely diced white onion
1/4 cup chopped fresh cilantro
2 tbsp fresh lime juice
1 tsp salt
1 small, seeded and finely chopped jalapeño pepper
1 cup, crumbled queso fresco
1 tbsp vegetable oil

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Instructions

Step 1: In a medium bowl, combine 3 medium diced roma tomatoes, 1 small finely diced white onion, 1/4 cup chopped fresh cilantro, 1 small seeded and finely chopped jalapeño, 2 tbsp fresh lime juice, and 1 tsp salt. Mix gently and refrigerate for 15 minutes to meld flavors.
Step 2: Preheat a grill or grill pan over medium-high heat. Lightly brush 8 corn tortillas on both sides with 1 tbsp vegetable oil.
Step 3: Grill tortillas for 1-2 minutes per side until warm and slightly charred, with grill marks forming.
Step 4: Remove tortillas and top each with 2 tbsp of the prepared pico de gallo, then sprinkle 2 tbsp crumbled queso fresco over each tortilla. Serve immediately as a fresh appetizer or light snack.