Taco Salad with Cilantro-Lime Cauli Rice & Sweet Lime Vinaigrette

Taco Salad.jpg

OK today is NOT Tuesday. It’s Friday. Therefore I’m out of compliance with the whole “Taco Tuesday” thing...but is there really a wrong time for taco salad? I think not. But I’m from the south, so anything “taco” is pretty much a way of life.

And since it’s a way of life, I’ve had to find a way to merge my mexican-food-love with my other way of life: AIP. Granted, I’ve been able to make reintroductions, but I realize many of you out there haven’t hit that phase yet. So it’s my goal to build recipes that are either fully elimination phase friendly, or can be easily modified to be. In this case, it’s fully compliant!

Here’s a tip on the cauli rice…stir frequently. You want the texture throughout to be nice and even, rather than more soft in some places than others ;)

Yield: 3-4
Author: Amanda Runnels

Taco Salad with Cilantro-Lime Cauli Rice & Sweet Lime Vinaigrette

prep time: 15 Mcook time: 20 Mtotal time: 35 M


Taco Salad
  • Cilantro Lime Cauliflower Rice (below)
  • 1 lb Ground beef
  • 1 1/2 tsp sea salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dried oregano
  • 1/2 tsp Turmeric
  • Sweet Lime Vinaigrette (below)
  • 2 hearts of romaine, chopped
  • 1/4 red onion, diced
  • 1/4 cup cilantro, chopped
  • 3-4 black olives, slices
  • 1-2 Siete Tortillas (cassava or almond)
  • 1 large avocado, cubed
Cilantro Lime Cauliflower Rice
  • 1 head cauliflower
  • 2 tbsp Avocado or Olive Oil
  • 1 head Cauliflower
  • 4 green onions, chopped
  • 2/3 cup Cilantro
  • 4 minced garlic cloves
  • Juice of 1 lime
  • 1 tsp Sea Salt
  • 1 1/2 tsp Garlic Powder
  • 1 tsp Onion Powder
Sweet Lime Vinaigrette
  • 1/3 cup lime juice
  • 1/4 cup extra virgin olive oil
  • 1/4 cup coconut vinegar
  • 1-2 tbsp honey (optional: plus 1/2 tbsp)
  • 1/4 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder


How to cook Taco Salad with Cilantro-Lime Cauli Rice & Sweet Lime Vinaigrette

For Salad Assembly
  1. Prepare the Cauliflower Rice (below).
  2. While it’s cooking, combine the ground beef and seasonings and cook over medium heat until done.
  3. Prepare the vinaigrette (below).
  4. When the beef and cauliflower rice are done, prepare the tortilla strips by slicing the tortilla into steals and toasting in a toaster oven until crispy. You can also broil in the oven until crisp.
  5. Toss the romaine and vinaigrette.
  6. Plate the salad by layering the romaine, cauliflower rice and beef.
  7. Garnish with avocado, tortilla strips, red onion, avocado and black olives.
For the Cauliflower Rice
  1. Warm 1 tbsp of the oil in a skillet. Add the green onions, and cook until fragrant.
  2. Add the minced garlic and cook until fragrant.
  3. Add the remaining oil, then add cauliflower and all spices. Stir well to combine.
  4. Cover and cook, stirring frequently, until desired doneness is reached.
  5. Stir in the lime juice and Cilantro at the end, and combine well.
For the Vinaigrette
  1. Combine all ingredients in a glass container with a lid (a mason jar works great) and shake vigorously until well combined.
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