Taco Cauliflower Rice Skillet – This quick and easy recipe uses one simple shortcut and a whole lot of flavor to make a one-pan dinner the whole family will love. (Paleo & Gluten Free)
This post is written in partnership with Sprouts. All opinions are my own.
It’s exactly the kind of quick, easy dinner that I’m ALL about these days. Here’s why…
What Makes this Taco Cauliflower Rice Skillet Amazing:
- It’s fast and easy. Probably my favorite thing about this taco cauliflower rice skillet is that it’s fast and easy. It’s done in 30 minutes or less, and only uses ONE skillet! Another reason it’s so easy is…
- The recipe uses a tasty shortcut – I use Sprouts brand frozen cauliflower rice for this recipe. Frozen veggies sometimes get a bad reputation, but they’re often at least as fresh and nutrient dense (if not more!) than the veggies you can buy in the produce section. Frozen veggies are harvested and frozen at their peak, often within hours of being picked. They’re temperature controlled, so the nutrients don’t break down over time, and they’re an easy option to keep on hand for busy nights. Right now frozen foods are on mega sale at Sprouts (in store or via delivery!) in honor of national Frozen Foods Month, so it’s a good time to stock up!
- It’s packed with a rainbow of veggies! I love a veggie-licious meal, and this cauliflower rice skillet is an easy way to fit in more veggies. Cauliflower rice (cauliflower that’s been shredded or ground to resemble rice), makes a great foundation. Then, you have a rainbow of veggies–bright bell peppers & onions, tomatoes, green chiles or jalapeños, and garlic. A finish of toppings, like avocado, cilantro, jalapeño, and maybe even a drizzle of cilantro lime ranch, adds even more color at the end.
- It’s a well-balanced meal. Veggies and protein make a great well-balanced dinner. It’s got plenty to keep you satisfied and full, while keeping things light and fresh. Plus, everyone can add their favorite taco toppings at the end, which keeps the whole table happy!
Topping Ideas for Your Taco Cauliflower Rice Skillet:
The base recipe is delicious, with veggies, cauliflower rice, and chicken. That said, you KNOW I can never resist adding toppings! The idea here is to top this skillet with any of your favorite taco toppings. Here are some ideas to get you started (but feel free to add your own!):
- Sliced avocado or Guacamole
- Freshly minced cilantro
- A drizzle of cilantro lime ranch or tomatillo ranch dressing
- Pico de gallo or fresh salsa
- Shredded lettuce
- Shredded cheese or dairy free cheese (we like Daiya, which I get at Sprouts)
- Thinly sliced jalapeño
Tips for the Best Taco Cauliflower Rice Skillet:
Watch the liquid. Cauliflower rice doesn’t need much liquid to cook, and this recipe has plenty on its own from the tomatoes, green chiles, and salsa. Because of that, I only recommend adding about 1/4 cup extra liquid (water or broth) as it cooks. Salsas vary in how thin or thick they are, so if yours is on the thick side, or you’d like to thin out your skillet, feel free to add 1-2 Tbsp water or broth at a time till you hit the consistency you’re looking for.
Can’t find frozen cauliflower rice? I get mine at Sprouts in the frozen section. It’s fantastic and cooks quickly, as it’s softened a bit on thawing. If you can’t find it, it’s easy to make your own! I’ve got a tutorial in this post for my Mediterranean Cauliflower Rice Skillet. If you use fresh cauliflower, you may need to add an additional tablespoon of salsa or some broth or water to the skillet to help the cauliflower cook.
Can I use ground turkey or ground beef instead of ground chicken? Yes! It’s up to you, but just about any ground meat will work here. I can find ground chicken breast at Sprouts that’s ready to go. Otherwise, you can easily make your own with a food processor. Add cut up chicken breast to a food processor fitted with a metal S-blade and pulse to grind until it’s very smooth. That’s it!
Want a vegetarian version? If you’re vegetarian, you can skip the chicken and add 1 can of drained, rinsed black beans to this skillet at the very end.
Taco Lover? I bet you’d like…
- Potato & Egg Breakfast Tacos
- The BEST Fish Tacos with Honey Lime Cilantro Slaw
- Taco Pasta Salad
- Tex-Mex Stuffed Peppers with Quinoa & Black Beans