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Rachel Welch

Beef Tacos with Avocado Chimchurri Sauce, Grain Free Shells, and Mexican Cauliflower Rice

This delicious, Whole30, gluten free, and dairy free recipe will fix your craving for mexican food, and will become a household favorite! The mushrooms add a nice dose of plant protein to the beef mixture, making this recipe that much more nutritious, and more likely to yield leftovers!
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Beef Taco Meat
  • 1 lb Organic Ground Beef
  • 1 whole yellow or white onion chopped
  • 1 tbsp minced garlic
  • 1 tbsp avocado oil
  • 1 whole bell pepper (of any color) seeded
  • 1 pkg mushrooms choice of type
  • 1 dash cumin to taste
  • 1 dash onion powder to taste
  • 1 dash cayenne pepper to taste
  • 1 dash red pepper flakes to taste
  • 1 dash salt
  • 1 dash black pepper
Chimchurri Sauce
  • 1 whole jalapeno with seeds for more spice
  • 1 handful fresh parsley
  • 1 handful fresh cilantro
  • 5 squeezes lime or lemon juice or as much as needed for texture
  • 1/3 cup extra virgin olive oil or as much as needed for texture
  • 1 dash himalayan pink sea salt
  • 1 dash black pepper
Cauliflower Mexican Rice
  • 1 bag frozen riced cauliflower organic
  • 1 dash cumin or cajun seasoning
  • 1 dash salt
  • 1 dash black pepper
  • 1 dash cayenne pepper to taste
  • 1 dash chili powder

Equipment

  • Frying Pan
  • Oven or Toaster Oven
  • Blender

Method
 

Beef Taco Meat
  1. Cook the ground beef in the frying pan on medium heat.
  2. While the meat is cooking, chop the onion, mushrooms, and bell pepper.
  3. One the beef is cooked, drain any excess grease, and keep the meat in the pan.
  4. Add the spices to the cooked beef.
  5. Add avocado oil, minced garlic, mushrooms, and onion to pan with the ground beef. Sautee together until onions are translucent.
  6. Season the beef and vegetables additionally as needed to suit your taste. Remove the mixture from the pan, and set aside.
Cauliflower Mexican Rice
  1. In same frying pan (to save dishes), add 1tbsp avocado oil to the pan
  2. Add the frozen or fresh riced cauliflower
  3. Add spices, and adjust to preferred flavor
  4. Cook cauliflower rice until steaming and tender. If you want it crispy, allow it to remain in the pan without stirring for approximately 5 minutes, then mix and repeat.
Avocado Chimchurri Sauce
  1. Remove parsley and cilantro leaves from stems
  2. In a small blender, place the parsley leaves, cilantro leaves, oil, avocado halves, juice, and seasonings
  3. Blend until smooth and mixed thoroughly. Add more juice and oil as needed to ensure proper blending.
  4. Once blended, set aside.
Grain Free Taco Shells
  1. Order these from Thrive Market! Link below.
  2. Toast shells according to package instructions
Time to Plate!
  1. Fill the taco shells with the meat mixture, and top with a generous portion of your delicious avocado chimchurri sauce. Plate a heaping spoonful of your cauliflower rice next to the tacos, and DIG IN!

Notes

Buy the Grain Free Taco Shells here, with Thrive Market! 
Buy the small and cheap blender I used, here!
I get all of my meat from Moink Box, which supports US-based, sustainable, family farms, and happy animals!