For the tacos:
2 tbsp avocado or olive oil
1.5 lbs ground turkey (or beef)
⅓ cup chopped white onion
1 tbsp chili powder
3 tsp cumin
2 tsp each ground coriander and minced garlic
1 tsp each paprika, oregano, salt, and chipotle powder
3 tbsp tomato paste
¼ cup apple cider vinegar
½ cup chicken broth
For the cauliflower rice:
1 large head of cauliflower*
1 tbsp olive oil or avocado oil
½ cup diced onion
3 cloves garlic, minced
1 tsp each cumin and salt
2 tbsp tomato paste
¼ – ½ cup chicken or vegetable broth
Heat a large skillet to medium heat. Once hot, add oil and onion. Let cook for 2-3 minutes, then add in your ground turkey or beef. Continue to stir so the meat cooks evenly.
While the meat is cooking, in a small bowl mix together all of your spices. Once meat is no longer pink, add in your spices. Coat the meat with spices. Now mix in tomato paste, apple cider vinegar, and chicken broth. Bump up the heat continue to mix until spices and liquid is evenly cooked. Reduce temperature to medium-low. Let simmer until most of the liquid is completely absorbed.
For the Cauliflower Spanish Rice:
Cut your cauliflower in half and in half again. Remove stem and discard. Chop the head of the cauliflower into chunks (1-2 inch pieces). Place inside a food processor and pulse. You probably need to do this in 2-3 batches. Between each batch, remove and set aside.
Heat up a large skillet to medium heat. Add onion and saute for 3 minutes, then add garlic and saute another 1-2 minutes.
Add in riced cauliflower, salt, and cumin. Stir around the veggie mixture to coat.
Add in tomato paste, then ¼ cup broth, and bump up the heat to medium-high. continue to stir around until the tomato paste dissolves in the mixture. If the mixture is too dry, add in more broth by the tablespoon. If the mixture is slightly wet, continue to cook until the liquid dissolves.
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