Taco Salad With Cilantro Lime Cauliflower Rice

Taco Salad with Cilantro Lime Cauliflower Rice

This recipe is a delicious and healthy twist on the classic taco salad. It’s packed with flavor and perfect for a satisfying lunch or dinner. Plus, the cauliflower rice makes it a low-carb option.

Ingredients:

• For the Cilantro Lime Cauliflower Rice:
  • 1 head of cauliflower, riced (or 1 bag pre-riced cauliflower)
  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh cilantro
  • Zest and juice of 1 lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the Taco Salad:
  • 1 pound ground beef (or ground turkey, chicken, or lentils for vegetarian option)
  • 1 packet taco seasoning
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn, drained
  • 2 roma tomatoes, diced
  • 1 avocado, diced (optional)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or Cotija)
  • 1/2 cup chopped romaine lettuce or other greens
  • Chopped fresh cilantro, for garnish
  • Toppings of your choice: sliced jalapenos, salsa, sour cream, guacamole

Cooking Guide:

1. Make the Cilantro Lime Cauliflower Rice:

   • Heat olive oil in a large skillet over medium heat. Add onion and garlic, cook until softened, about 5 minutes.
   • Add riced cauliflower and cook for 5-7 minutes, or until tender-crisp.
   • Stir in lime juice, zest, cilantro, salt, and pepper. Cook for an additional minute, then remove from heat.

2. Cook the Taco Meat:

   • In a separate skillet, brown ground beef over medium heat. Drain off any excess grease.
   • Stir in taco seasoning and cook according to package directions.

3. Assemble the Salad:

   • Divide romaine lettuce or greens among plates.
   • Top with cooked cauliflower rice, taco meat, black beans, corn, tomatoes, avocado (if using), and cheese.
   • Garnish with fresh cilantro and your favorite toppings.

Tips:

• To save time, you can use pre-riced cauliflower. However, ricing your own cauliflower florets will result in a fresher texture.
• If you prefer a spicier salad, add a diced jalapeno to the cauliflower rice or taco meat.
• This recipe is easily customizable. Feel free to add your favorite taco salad toppings like olives, bell peppers, or pickled onions.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, the lettuce may become wilted.