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
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
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!