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A serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.











Preheat the oven to 400°F (205°C). In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Make the pico de gallo: combine the diced tomatoes, red onion, cilantro, and 1 tbsp lime juice in a bowl. Season with salt and pepper to taste, stir to combine, and set aside.
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