For guacamole, mash 1 avocado in small bowl with fork; add pomegranate juice and 1 tablespoon lime juice. Mix well; set aside.
Slice remaining avocado and drizzle with remaining lime juice.
Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/4-inch thick strips.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until internal temperature reaches 145°F using a thermometer. Remove from skillet. Repeat with remaining 1 teaspoon oil and remaining beef. Remove from skillet; keep warm.
Top each tortilla with equal amounts beef, avocado slices, red cabbage, queso fresco and guacamole.
Nutrition information per serving: 503 Calories; 234 Calories from fat; 26g Total Fat (8 g Saturated Fat; 12 g Monounsaturated Fat;) 90 mg Cholesterol; 300 mg Sodium; 32 g Total Carbohydrate; 8.5 g Dietary Fiber; 37 g Protein; 3.1 mg Iron; 9.7 mg NE Niacin; 1 mg Vitamin B6; 2 mcg Vitamin B12; 7 mg Zinc; 38 mcg Selenium; 126.3 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.