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
Ingredients
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Step 1
Place chopped onion and garlic in a pan and cook for about 5 minutes, until softened.
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Step 2
Dry off beef bottom sirloin and rub with salt and pepper to taste.
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Step 3
Remove the onions and put to the side. Add beef bottom sirloin to the pan and sear all sides.
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Step 4
Place meat and onions into your slow cooker and add broth.
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Step 5
Set your slow cooker to high for 4.5-5 hours (depending on the thickness of the cut).
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Step 6
To prepare cauliflower rice, chop the cauliflower into medium sized pieces. The smaller the pieces, the easier it will be to grind.
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Step 7
Place chopped cauliflower into grinder and pulse until it gets a “rice” consistency. Set aside.
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Step 8
Pour 1/4 cup beef stock into pan and heat up to medium head.
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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.
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Step 10
Once the “rice” is browned, turn off the burner and add the chopped cilantro and lime juice.
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Step 11
Now, take two forks and shred meat while still in the crock pot.
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Step 12
Pile meat (including onions and sauce), peppers and avocado on cauliflower rice and enjoy!