This kind of happened by accident. I had some pita pockets in the cupboard that needed to be used and some past prime avocados dying to be eaten. So I decided to throw in some beef strips and see what happened. Again. Yum. And best of all, it’s really easy to make.
So this is my entry for Sweetnicks weekly ARF/5-A-Day roundup. Check her site later tonight for more great recipes.
About avocados: they are a great source of fiber. They are also sources of protein, vitamin c, vitamin e, thiamine, riboflavin, niacin, vitamin b6, and folate, among other nutrients. According to the California Avocado Commission, “Avocados act as a ‘nutrient booster’ by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene as well as lutein, in foods that are eaten with the fruit.” So they help the body absorb the very antioxidant rich foods that Sweetnicks has us posting about.
As for antioxidants themselves, this week we have tomatoes and onions. Tomatoes are rich in antioxidants, and some onions are too but you need be discerning about the variety you choose. I used small white onion, but will use something more pungent next time for sure.
You’ll notice that this draws upon two new recipes that I recently posted. I like having the ability to mix and match things and this does just that. And don’t forget to check back here later for International Tuesdays #2.
Slice the pitas in half, so you can access the centers on each side
Fill with 1/4 of the fajita steak. Spoon in 2-3 tbsp avocado salsa. Serve with regular salsa on the side.