Grilled Avocado and Steak Fajita Wrap
I’m excited to share a recipe with you that is so easy and fresh… it doesn’t…
Total Time: 30 min
Cook Time:
Cook Time:
Nutrition Facts
Nutrition information
per serving
Vitamin A 4944 IU; Vitamin C 67 mg; Calcium 177 mg; Iron 7 mg; Vitamin D 0 IU; Folate 80 mcg; Omega 3 Fatty Acid 0.3 g
% Daily Value*: Total Fat 105%; Vitamin A 100%; Vitamin C 110%; Calcium 20%; Iron 40%
Serves: 4
Note: If making salsa in advance, refrigerate overnight and wait to add avocado until 30 minutes before serving.
+ To trim pineapple, cut off top and bottom and stand it upright. Cut off the rind, using a sharp knife in smooth downward motions. Remove any remaining “eyes” with the tip of a paring knife. Cut in quarters lengthwise and cut out woody core.
Cumin Glazed Ribs Instructions
Copyright © 2011, Susan Feniger and Mary Sue Milliken.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling. They are also delicious in a host of other entrée recipes, from stove top to oven-baked to multi-cooker preparation.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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