Tacos with Cauliflower Rice

Ingredients:

Pink Himalayan sea salt and pepper to taste

2 tablespoons Cumin

Dash of Cayenne pepper to your liking

2 tablespoons Adobo seasoning

One to two pounds organic grass fed beef or ground turkey/2 organic chicken breasts/salmon

2-4 baby Bella mushrooms, diced

1 can organic tri-beans (you can also use refried beans if you like), heated as directed on the label

1/4 to 1/2 onion, chopped

6-10 garlic cloves, chopped

Use one bag organic cauliflower rice or chop half head of cauliflower in food processor.

Large lettuce leaves for taco shells

Grass-fed Beef or ground turkey - Brown one to two pounds organic grass-fed ground beef or turkey. Do not drain. Add in chopped onions, garlic and mushrooms. Season with pink Himalayan sea salt, pepper, cumin and cayenne pepper.

Chicken breasts/Salmon - Cook in pan with coconut oil or butter until cooked all the way through. Shred or cut into strips. Add in chopped onions, garlic and mushrooms.
Season with pink Himalayan sea salt, pepper, cumin and cayenne pepper.

Cauliflower Rice - In a separate pan, melt coconut oil. Add cauliflower rice. Season with Adobo seasoning, more salt and pepper, chopped onions and garlic. Turn often until cooked. Cauliflower will be mostly transparent.

Serve on large red leaf lettuce leaves, top with sour cream, sprinkle on your favorite cheeses, and avocado slices and all your favorite taco toppings!.