It’s taco night in our household! We’re gluten-free, dairy-free, and grain-free, so we’re very particular about the products we use. Below, I’m including a list of everything we use and how to prepare it all. 🙂

Ingredients

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Steak marinade:

• 2 lbs. Grass-fed steak
• 3 cloves, Garlic
• 2 tsp. Garlic powder
• 2 tsp. Onion powder
• 1 tsp. Black pepper
• 1/4 cup lime juice
• 1 cup Extra virgin olive oil
• 1/2 tsp. Salt

Spanish cauliflower rice:

• 1 – 24 oz. bag frozen Riced cauliflower
• 3/4 cup Salsa
• 3/4 cup Chicken broth
• 2 tsp. Garlic powder
• 1 tsp. Onion powder
• 1/2 tsp. Black pepper
• 2 tsp. Tajín

Taco fixins:

• 1 package Siete soft shell tortillas
• Romaine lettuce
• Salsa verde
• Cholula hot sauce
• Rice
• Onion
• Guacamole (Avocado, garlic, lime, and salt)

Directions

1. Combine all steak marinade ingredients in a glass container large enough for your steak. Marinate for at least 3 hours, preferable 24 hours.
2. Remove your marinated steak from the fridge at least 30 minutes before cooking.
3. Roughly chop your romaine lettuce. Set aside in a container.
4. Finely dice your onion. Set aside in a container.
5. Make your guacamole by combining your avocado, garlic, lime, and salt in a bowl.
6. To make your cauliflower rice, heat about 1 teaspoon of olive oil in a pot over medium heat.
7. Next, add your riced cauliflower. Let cook for 3-4 minutes.
8. Then, add the chicken broth, salsa, onion powder, garlic powder, black pepper, and Tajín. Stir to combine and then cover with a lid.
9. Let your cauliflower rice cook for 30 minutes, stirring occassionally.
10. While your cauliflower rice is cooking, start heating up your tortillas in a pan over medium-high heat. I store mine in a towel to keep warm until ready to serve.
11. To cook your steak, heat a small amount of olive oil over medium heat in a pan.
12. Once warmed up, add your steak and cook for about 5 minutes on each side. Flip as needed until cooked.
13. Serve all together and enjoy!