I’ve been battling with this thought for a little while now, and maybe you can relate. Eating well is complicated. It’s complicated for a variety of reasons, from ingredient availability and expense, to picking apart a traditional dish that may be culturally significant but also not the most nutritionally sound. I get it. But I also get wanting to eat dishes that taste amazing. I get mixing new and old customs and new and old flavors. I get being inspired by the past and bringing it to the present. I get finding the creativity in food and feeling accomplished in the final product. I get bringing people together around a table and serving nourishing and delicious dishes with love.

So bust out this taco salad next time you’re feeling like you just need a great tasting, not very complicated meal. Invite your friends, they will enjoy it.

Paleo Taco Salad

  • Prep Time:20 minutes
  • Cook Time:20 minutes
  • Total Time:40 minutes
  • Servings:4
  • Easy


  • 1.5 lbs. beef bottom sirloin
  • 2 cup beef broth
  • 2 onion diced
  • 1 teaspoon garlic
  • 1 red pepper diced
  • 1 green pepper diced
  • 1/4 avocado
  • salt and pepper to taste
  • 1 medium-large cauliflower head
  • 1/4 cup beef stock
  • 1/2 teaspoon garlic powder
  • 1/2 cup chopped cilantro leaves
  • 1/2 lime juiced
Photo by Christine Perez
  • Step 1

    Place chopped onion and garlic in a pan and cook for about 5 minutes, until softened.

    Photo by Casey Carr
  • Step 2

    Dry off beef bottom sirloin and rub with salt and pepper to taste.

  • Step 3

    Remove the onions and put to the side. Add beef bottom sirloin to the pan and sear all sides.

    Photo by Joyce Zhan
  • Step 4

    Place meat and onions into your slow cooker and add broth.

  • Step 5

    Set your slow cooker to high for 4.5-5 hours (depending on the thickness of the cut).

    Photo by Stephanie Da
  • Step 6

    To prepare cauliflower rice, chop the cauliflower into medium sized pieces. The smaller the pieces, the easier it will be to grind.

    Photo by McKel Hill
  • Step 7

    Place chopped cauliflower into grinder and pulse until it gets a “rice” consistency. Set aside.

    Photo by Laura Bailey
  • Step 8

    Pour 1/4 cup beef stock into pan and heat up to medium head.

  • Step 9

    Pour cauliflower rice over beef stock and let it cook for about 10-12 minutes. Stir as much as you can to coat “rice” with the stock and so it doesn’t burn. Add garlic powder.

  • Step 10

    Once the “rice” is browned, turn off the burner and add the chopped cilantro and lime juice.

  • Step 11

    Now, take two forks and shred meat while still in the crock pot.

  • Step 12

    Pile meat (including onions and sauce), peppers and avocado on cauliflower rice and enjoy!

    Photo by Christine Perez