About this recipe: Lean pork marinated in a zesty Mexican spice and citrus mixture is griddled until succulent, then sliced thinly and served in soft flour tortillas. The finishing touch is a fresh avocado salsa.
Fillet, rump or sirloin of beef can be used instead of pork. * If you can't get tomato-flavoured flour tortillas, any kind of soft flour tortilla can be used. If you prefer, you can warm them through on top of the cooker. Spray or sprinkle each one with a few drops of water, then heat in a non-stick frying pan for 15–30 seconds on each side. As each tortilla is done, wrap loosely in a clean tea towel to keep warm. * For a change from the avocado salsa, serve with a fruity salsa. Mix together 300 g (10 1/2 oz) sliced seedless green grapes, 1 seeded and diced satsuma or other small citrus fruit, 1 diced (unpeeled) small crisp pear, 1/4 seeded and chopped fresh red chilli, 3 chopped radishes, 1 chopped garlic clove, 1 thinly sliced spring onion, 1 tbsp each chopped fresh coriander and mint, 1 tsp sugar or honey and the juice of 1/2 lime or lemon. Serve chilled.
Avocados are high in calories, mainly from the monounsaturated fat they contain. This is the same type of fat that makes olive oil so highly recommended for the prevention of coronary heart disease. Avocados are also a useful source of vitamin E, an important antioxidant, and of vitamin B6. * Cooking garlic destroys some of the allicin, one of the beneficial phytochemicals it contains, so for maximum health benefits it is best eaten raw. * There is plenty of vitamin C in this dish, from the peppers and tomatoes in particular. Vitamin C plays a major role in maintaining a healthy immune system.
A, B1, B6, B12, C, E, niacin * folate, iron * calcium, potassium, zinc