Taco Tuesdays Just Got Better With This Paleo Taco Salad and Cauliflower Rice

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

Ingredients

• 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

• Step 1

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

  

• 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.

  

• 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).

  

• Step 6

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

  

• Step 7

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

  

• 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!