Mexican Low-Carb Carne Asada Bowl with Pico and Avocado

Ingredients

• 1 lb Skirt steak
• 1/4 cup Lime juice
• 2 tbsp Olive oil
• 2 tsp Cumin
• 1 tsp Smoked paprika
• 3 cloves Garlic
• 1 tsp Kosher salt
• 1/2 tsp Black pepper
• 2 Bell peppers
• 1/2 Onion
• 1 cup Cherry tomatoes
• 1/2 cup Cilantro
• 1 Jalapeño(optional)
• 2 Avocado
• 4 cups Cauliflower florets
• 2 Eggs(optional)

Instructions

1. 1

   Whisk lime juice, olive oil, cumin, smoked paprika, minced garlic, salt, and pepper. Marinate steak 15–20 minutes.

2. 2

   Chop peppers and onion. Sauté in a hot skillet with a little oil until browned and tender, 8–10 minutes. Set aside.

3. 3

   Make pico de gallo: dice tomatoes, cilantro, and (if using) jalapeño; season with salt and a squeeze of lime.

4. 4

   Char steak in a very hot pan or grill until browned to your preferred doneness, 3–5 minutes per side (depending on thickness). Rest 5 minutes, then slice.

5. 5

   Low-carb “rice”: pulse cauliflower into rice-size pieces and sauté 6–8 minutes until tender and dry.

6. 6

   Optional: scramble eggs in a separate pan for extra protein; season lightly.

7. 7

   Assemble bowls: cauliflower rice, sautéed peppers/onion, sliced carne asada, pico, and avocado. Add scrambled eggs if using.