Friday, August 27, 2010

The Big Hit Avocado Blog Tour

I didn't grow up eating avocados. To be honest, I don't think I even tried one until just last year. After hearing so much about the benefits of adding them to your diet, I had finally decided to pick one up at the grocery store.

We've been using them in our house ever since.

Recently, my diet has changed and I've had to rethink and relearn a few things in the kitchen. Being gluten-free means no breads, no rolls, no flour tortillas. But it also means feeling better than I have in years and having so much more energy.

There are several things I miss eating, but I've found ways to alter my favorite foods so that I can still enjoy them alongside my family.

Gluten-Free Philadelphia-Inspired Cheese Steak Taquitos with Avocado Cream

8 Corn tortillas
1 lb thin cut steak slices (or Steak-ums)
1/2 cup thin sliced peppers (we use red, green, and yellow)
1/2 cup thin sliced onion
2 Tbs olive oil
1/2 cup shredded cheddar (substitute your favorite)
2 cups oil for frying
1 medium avocado
1/2 cup sour cream
2 Tbs fresh lime juice

1. Mix mashed avocado, sour cream, and lime juice in blender until creamy and well mixed. Put in fridge to chill.

2. Heat olive oil over medium heat, then add peppers and onions and cook until soft.

3. Add steak to pan and cook thoroughly.

4. Warm tortillas in microwave for 30 seconds or until pliable.

5. Add small portion of steak, peppers, and onions to warm tortilla and roll up. Secure with a toothpick.

6. Picked up rolled tortillas and drop carefully into hot oil with tongs. Cook until crispy.

7. Top with cheddar cheese and serve with avocado cream. And enjoy!

Did you know?
Avocados are only 50 calories per ounce (around three slices) and are sodium and cholesterol free. Also they contain nearly 20 different types of vitamins, minerals, and phytonutrients in a one ounce serving.
The "Big Hit" Contest and Avocado League
Mexican Hass Avocado Importers Association (MHAIA) is launching the Big Hit contest exclusively for those participating in this blog tour:
The Avocado League is featuring hometown recipes in Atlanta, Boston, Baltimore, Charlotte, Chicago, Philadelphia, New York and Washington, D.C. MHAIA will choose 8 bloggers, one from each featured hometown, with the best recipe from the blog tour as members of the Avocado League, with public voting of their dishes to take place in late September. Avocado League participants and their dish will be professionally photographed and have their own personal profile on the Big Hit microsite.

The Avocado League recipe with the most votes during the Big Hit contest will win the title of Avocado League MVP and the grand slam prize ­ a $5,000 grocery gift card! Second and third place winners will receive a $2,500 and $1,500 grocery gift card, respectively. Each of the top three winners will also receive a year's supply of avocados! The five Avocado League runner-ups will each receive $100 grocery gift cards.

Any consumer can submit their avocado recipe and may be featured as an "all-star" recipe. All voting and recipe posting will take place at the Big Hit site.

I wrote this review while participating in a blog campaign by Mom Central on behalf of Mexican Hass Avocado Importers Association. Mom Central also sent me a gift card to thank me for taking the time to participate


Cara said...

This recipe sounds AMAZING! I love avocados, but my picky husband and son won't touch them. What a shame! We did the gluten-free thing for a while when we suspect my son had a gluten intolerance/ was TOUGH, but this recipe just shows that there are still plenty of delicious options available! Best of luck on your gluten-free journey!

Night Owl Mama said...

I luv avocados too I'll have to try this out thanks for posting