Mexican Beef wraps with Radish and Avocado Salsa
Celebrate National Margarita Day with a Mexican Feast.
Looking for an excuse to enjoy a few cocktails this Friday? Look no further than National Margarita Day which just happens to be tomorrow (Friday 22 February 2013).
Ok, so it’s technically only a National Day in the US, but why let a little stretch of water like the North Atlantic Ocean stop you celebrating the refreshing combination of tequila, triple sec, and lime juice this Friday.
And drinking a margarita just wouldn’t be right without eating some Mexican food too, so if you’re looking for a tasty meal to go with your margaritas, how about this quick and easy Mexican Beef wraps with Radish and Avocado Salsa recipe, which according to food and drinks matching expert Fiona Beckett is the perfect match:
“The zingy fresh citrus flavours of a classic Margarita are great with Mexican food and will pick up beautifully on the limey radish and avocado salsa.”
Spanish colonists brought the radish to Mexico in the 16th century and it’s been a popular ingredient in Mexican food ever since, providing a great texture contrast and a fresh peppery flavour to many dishes.
Quick and easy, this tasty recipe is full of fresh flavours and perfect for sharing with friends.
If you prefer a red go for a fruity merlot, always a winner with steak.
Preparation time: 5 minutes
Cooking time: 10 minutes
2 Rib eye beef steaks
15 mixed radishes, quartered
1 avocado, cubed
small bunch coriander
1tsp olive oil
4 Wholemeal tortilla wraps
What to do:
Rub ½ tsp of cumin over each side of the steak and season.
Heat a non-stick pan until very hot and sear the outside of the steaks for 2 minutes on each side. Cook for longer of you prefer it medium or well done.
Let the steaks rest on a warm plate while you chop the radish, avocado and coriander. Toss the veg in the oil and lime juice and season well, then slice the steak.
Lay the steak down the centre of the tortilla, top with the salsa and wrap up. Eat and enjoy!
Versatile ingredient – Often thought of as just ‘a bite on the side’, the humble radish, with its crisp, crunchy texture and distinctive peppery bite, is a deliciously versatile snack or ingredient, perfect for adding a subtle kick to salads, sandwiches, stir fries and more.
First in season – Radishes are a fast growing crop, growing from seed to eating plant in 25 days, making them the first UK field-grown salad vegetables to come into season in April.
Long season – Radishes also have one of the longest seasons, with UK grown radishes available from early April through to the end of October
The ultimate snack – With just 5 calories per serving1, radishes are officially the lowest calorie food you can eat – only water is as low! And not only do they contain next to no calories, they are also super low in fat. Plus they’re a massive 95% water too, making them a great way to help boost your hydration levels2. Add to that their crunch factor – perfect for helping you feel satisfied, getting you to chew your food well and ensuring you stay fuller for longer – and their fresh peppery flavour, and you’ve got one seriously healthy yet satisfying snack.
Radishes around the world – Radishes have been cultivated for thousands of years, originating in China before being grown in Ancient Egypt and Greece (for a Greek inspired radish recipe click here) while the radish found its way to England in the mid 16th century. For more information on the history of the radish click here.
1. Based on a serving being 10 radishes.
2. According to the Institute of Medicine, 20 percent of your water intake comes from food sources.
Recipe by: www.loveradish.co.uk
For more delicious recipes click here ←
Latest posts by Sally - Silversurfer's Editor (see all)
- 7 Scottish Gift ideas for Christmas - November 29, 2021
- Silversurfers Book Club Winter 2021 - November 29, 2021
- Don’t miss out on a fantastic Black Friday Weekend Offer at Silversurfers Shop - November 26, 2021
- 5 Festive films for a movie night to remember - November 25, 2021
- What to expect onboard from Emirates - November 25, 2021