Products used in this recipe
Birria Taco Plate with Cilantro-Lime Cauliflower Rice
Yield: 10 Servings (18 oz. each )
Yield: 10 Servings (18 oz. each )
Crispy birria tacos paired up with delicious cilantro-lime riced cauliflower and creamy tomatillo salsa. This tasty plate brings all the flavor—we doubt anyone will miss the queso!
| Ingredient | Weight | Measure |
|---|---|---|
| Tomatillos, husked and washed | 1/2 lb. | |
| Serrano pepper, stem removed, sliced | 2 each | |
| Simplot Harvest Fresh™ Avocados: Western Guacamole, Frozen 12/1lb | 1 lb. | 1 bag |
| Salt | to taste | |
| Pepper | to taste | |
| Olive oil | 2 fl. oz. | 1/4 cup |
| Onion, diced | 4 oz. | 1 cup |
| Simplot Simple Goodness™: Riced Cauliflower 6/2.5lb | 2.5 lbs. | 1 bag |
| Cilantro, fresh, chopped | 1 bunch | |
| Lime, zested and juiced | 2 each | |
| Birria tacos, prepared, held warm | 4 oz. each | 20 tacos |
| Red radish, sliced into thin rounds | 8 oz. |
Preparation Instructions:
- Step 1
- Combine tomatillos, serrano peppers and guacamole in a blender. Blend at medium speed until mixture is smooth and creamy. Season with salt and pepper. Transfer to covered container and refrigerate.
- Step 2
- Heat oil in a large sauté pan over medium heat. Stir in diced onions and cook until translucent, about 5 minutes. Add frozen riced cauliflower. Stir often to combine and prevent burning. Cook until heated through, about 7 minutes. Remove from heat and add cilantro, lime zest and juice. Stir to combine and season with salt and pepper. Transfer to container, cover and hold warm.
- Step 3
- For each serving; in a bowl or deep-rimmed plate, add 1/2 cup riced cauliflower and 2 birria tacos. Serve with 2 oz. radishes and 2 oz. guacamole-tomatillo sauce.
