What I ate last night – episode 003 (taco night!)

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. 🙂


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Steak marinade:

Spanish cauliflower rice:

Taco fixins:


  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!

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