Steak Taco Bowls (Street Taco Inspired, Whole30, Paleo)

This steak taco bowls are so flavorful with tender steak, creamy guac, sweet pineapple salsa, and cilantro-lime cauliflower rice. Whole30, paleo, and low carb, they're a healthier Whole30 Mexican recipe that the whole family will love.

INGREDIENTS:

• 1 cup fresh cilantro chopped, divided
• 6 Tbsp. red onions chopped, divided
• 3 limes halved, divided
• salt
• ¾ lb. steak ribeye or strip work well
• pinch crushed red pepper
• freshly cracked black pepper
• 2 tsp. avocado oil
• 2 avocados peeled and seeded
• 1 cup fresh pineapple diced (or mango)
• 2-4 radishes root ends trimmed, sliced very thin
• 4 thin slices fresh jalapeño
• 3 Tbsp. white vinegar
• 3 Tbsp. water
• 1 1/2 cups cauliflower rice
• Equipment Needed
• cast iron skillet
• Pineapple Salsa

INSTRUCTIONS:
Marinate steak:

1. Place steak in a shallow bowl and season liberally with salt, freshly cracked black pepper, and crushed red pepper.
2. Squeeze 1 lime over the meat; turn to coat. Set aside for 30 minutes.

Make radish pickle:

1. Combine radishes, slices of fresh jalapeño, white vinegar, and 3 tablespoons water in a small bowl and stir to coat.
2. Season with lots of salt.
3. If liquid does not cover radishes, mix together equal parts white vinegar and water and add to bowl until radishes are covered. Set aside for 30 minutes.

Make pineapple salsa:

1. Combine diced pineapple or mango, juice of 1/2 lime, 1 tablespoon chopped cilantro, and 1 tablespoon red onion in a medium bowl.
2. Stir to combine set aside.
3. ................................
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You can find complete recipes click here!

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