Taco Salad with Mexican Cauliflower Rice
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Who doesn’t love Taco Tuesdays? You don’t have to say goodbye to that hearty Tex-Mex flavor just because you gave up grains, beans, and nightshades. This Taco Salad with Mexican Cauliflower Rice is quick to throw together and will satisfy the whole family. If you don’t have any no-tomato sauce on hand for the rice and don’t feel like whipping some up, feel free to leave it out–the rice has plenty of other flavors to offer.
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Taco Salad with Mexican Cauliflower Rice
Ingredients
Taco Salad
- 1 tablespoon coconut oil
- 1 pound ground beef
- 1/2 tablespoon ground ginger
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 6 cups lettuce shredded
- 4 ounces black olive sliced
- 1 cup tomato sliced, omit for AIP or low-histamine
- 1 cup avocado sliced
- 1/2 cup cilantro chopped
- 1 whole lime sliced, omit for low-histamine
Mexican Cauliflower Rice
- 2 tablespoons coconut oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1 head cauliflower riced
- 1 teaspoon ground black pepper omit for AIP
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried oregano
- 1/4 cup no-tomato sauce
Equipment
Instructions
Taco Salad
- Heat the fat in a skillet over medium heat. Add the meat and cook, stirring, until crumbled and just browned on all sides.
- Stir in the ginger, salt, pepper, garlic and onion powder, and oregano and mix well. Transfer to a large salad bowl and set aside.
- Add the cauliflower rice, lettuce, olives, optional tomatoes or salsa, avocado, and cilantro to the salad bowl. Toss to combine, then serve each salad with a wedge of lime.
Mexican Cauliflower Rice
- Heat the fat in a large skillet over medium-high heat. Add the onion and cook for 2 minutes, then add the garlic and cook another minute.
- Stir in the cauliflower, salt, pepper, and oregano and cook 2-3 minutes.
- Add the no-tomato sauce and cook, stirring, another 2-3 minutes before serving.
Nutrition
Calories: 630kcal | Carbohydrates: 27g | Protein: 35g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 101mg | Sodium: 1248mg | Potassium: 1514mg | Fiber: 12g | Sugar: 8g | Vitamin A: 2850IU | Vitamin C: 135.3mg | Calcium: 170mg | Iron: 6.5mg
I’m new to this, so I’m wondering what is cauliflower rice?
It looks like rice but it’s made out of cauliflower. The recipe explains how to make it. 🙂
I’m a litte confused by the inclusion of non AIP ingredients in an AIP recipe. Do I just not add the tomatoes? Does the recipe come out ok without? Ta!
The recipe states that the tomatoes are optional if you are following the AIP.
how much ginger do I add to the cauliflower rice
None. Including it in the instructions was a misprint. Thanks for pointing that out!
This looks amazing—will be adding it to next weeks meal plans! Do you have an Instagram account? I’d love to follow!
I don’t use social media, but do have a newsletter if you want to stay up-to-date with new recipes. I hope you enjoy the salad!
this was really yummy! adding this to the regular rotation. Mexican food is one of my most missed foods on the AIP. Thanks!
I’m so glad you enjoyed it, Breanna!