Skirt Steak Taco Bowl with Mexican Cauliflower Rice
I’ve never been a big fan of cauliflower unless it was smothered with gooey cheese. However, while trying to eat Keto I’ve now become obsessed with making cauliflower rice. I must say though I cheat a little and buy the frozen already riced cauliflower. It honestly comes out just as good to me. It’s a quicker and easier alternative. Hey anything to save a mess, am I right? Cutting up cauliflower is the worse!
I’ve done a few different rice recipes but this one I just made is probably one of my favorites. I made this to make a taco “bowl” instead of using white or brown rice. Give it a try. It’s only a few ingredients and yet the flavor is fantastic. See below for the taco “bowl” I made with the rice. I also put the recipe for all the items in the bowl.
Simple Mexican Cauliflower Rice
3 servings
Ingredients:
12 oz, frozen cauliflower rice
2 T Butter
½ – ¾ cup shredded cheese (I used Mexican mix)
¼ cup chunky salsa
2 garlic cloves, minced
1 small onion, diced
2 t low sodium taco seasoning (more to taste)
½ t garlic powder
½ t onion powder
½ lime, juiced
½ T olive oil
2 T chopped fresh cilantro
Sprinkle salt and pepper
Directions: Cook cauliflower rice in the microwave according to package but reduce the cook time by 2 minutes. Heat a medium sauté pan on high heat. Add oil and let heat a minute before adding in the onion and garlic. Sauté the onion and garlic for 3 minutes. Add in the cauliflower rice, butter and taco season, garlic and onion powder. Add the salsa and lime juice and stir. Let cook covered 4-5 minutes. Add the shredded cheese and mix until fully melted, season with salt and pepper and sprinkle in cilantro and serve immediately.
Skirt Steak Taco Bowl
Ingredients:
Mexican Cauliflower rice, (see recipe above)
9 oz cooked protein, ( I used skirt steak)
½ red onion, diced
6 cherry tomatoes, sliced
½ cup shredded cheese
1 jalapeño, diced (remove seeds and membrane for less heat)
8 black olives, sliced
6 T guacamole
3 T sour cream
Optional: Tortilla chips for serving.
Directions: If you want low carb tortilla chips, bake your own using low carb tortillas. Cut tortilla into triangles, brush with oil and sprinkle with salt. Bake at 400 for 8-10 minutes. Watch the chips close as they will get brown quickly. Remove from the oven and let cool so they can crisp up.
To assemble your bowl, start with 4 oz of Mexican cauliflower rice, top with steak, and toppings. Serve with guacamole and sour cream on the side and tortilla chips for dipping. Enjoy!
