Products used in this recipe
Mexican Birria Tacos with Cilantro-Lime Cauli Rice
Yield: 10 Servings (18 oz. each)
Yield: 10 Servings (18 oz. each)
Flavor-packed and so delicious—you can't go wrong with crispy birria tacos, cilantro-lime cauliflower rice and a creamy tomatillo salsa. This portable plate really satisfies!
Preparation Instructions:
Step 1
Thaw guacamole according to package instructions.
Step 2
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 3
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 4
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.
