These steak taco bowls are inspired by street tacos, with tender steak, pineapple salsa, plenty of guacamole, and quick pickled radishes. With cilantro-lime cauliflower rice, too, they’re Whole30 and paleo!
These Whole30 steak taco bowls are street tacos made healthier and low carb! I won’t lie to you: we’re big taco fans. But not just any tacos… they’ve got to be as authentic as we can get, from a taqueria or taco truck in a specific part of town.
And then there’s that outlier taco truck that has the best salsa bar in the world, square containers of half a dozen options stuffed into a beach cooler, balanced on a folding table in front of the truck. It’s parked in a gas station lot right off the freeway, and you can find me there by myself every so often, trying to catch up on Instagram and groaning in the parking lot. You know what’s always going through my head, too?
How much more salsa can I get before they ban me?
Just so you know.
Taquerias and taco trucks are fab and everything, but they’re not typically Whole30 compliant or paleo. And not nearly as convenient as making steak taco bowls at home anyway! This Whole30 steak taco bowls recipe is my healthier, low carb answer to the beloved street taco, with tender steak, a cilantro and red onion-spiked pineapple salsa, a ton of guac, and a quick radish pickle. Load it all onto a bed of cilantro-lime rice, and you’re positively set on a killer summer Whole30 dinner recipe.
Why This Recipe Works
- Coating the steak in lime juice, salt, and crushed red pepper makes for such an easy marinade, and it’s beyond quick. It’ll tenderize your steak and leave it super flavorful!
- Each element of the steak taco bowls uses similar ingredients: cilantro, red onion, lime juice. This makes prep so easy.
- The pineapple salsa adds a beautiful sweetness to the savory steak and creamy guacamole.
- Trying substituting steamed white rice for the cauliflower rice if you’re not on a Whole30 or paleo, and you don’t care if the recipe is low carb,
- Use fresh, sweet mango in place of the pineapple for the salsa. Mango salsa makes everything better, doesn’t it?
- Swap fish for the steak. Marinate as you would the steak and cook over medium heat instead of medium high. Cook about 4 minutes per side or until the fish easily flakes with a fork.
- Marinade the steak first then make the pickled radish. You’ll be able to continue prep during the marinade and pickle times to keep things quick and easy.
- Use frozen cauliflower rice to make things even faster.
- Use a mandolin to quickly, thinly, evenly slice your radishes. Just be careful to use the guard – I personally sliced my finger open using a mandolin on this very recipe, but I was being bad and not using the guard! Joke’s on me?
Did you make and love this recipe? Give it your review below! 👇 And make sure to share your creations by tagging me on Instagram!
Steak Taco Bowls (Street Taco Inspired, Whole30, Paleo)
This steak taco bowls are so flavorful with tender steak, creamy guac, sweet pineapple salsa, and cilantro-lime cauliflower rice. Whole30, paleo, and low carb, they're a healthier Whole30 Mexican recipe that the whole family will love.
- 1 cup fresh cilantro chopped, divided
- 6 Tbsp. red onions chopped, divided
- 3 limes halved, divided
- ¾ lb. steak ribeye or strip work well
- pinch crushed red pepper
- freshly cracked black pepper
- 2 tsp. avocado oil
- 2 avocados peeled and seeded
- 1 cup fresh pineapple diced (or mango)
- 2-4 radishes root ends trimmed, sliced very thin
- 4 thin slices fresh jalapeño
- 3 Tbsp. white vinegar
- 3 Tbsp. water
- 1 1/2 cups cauliflower rice
Place steak in a shallow bowl and season liberally with salt, freshly cracked black pepper, and crushed red pepper. Squeeze 1 lime over the meat; turn to coat. Set aside for 30 minutes.
Make radish pickle:
Combine radishes, slices of fresh jalapeño, white vinegar, and 3 tablespoons water in a small bowl and stir to coat. Season with lots of salt. If liquid does not cover radishes, mix together equal parts white vinegar and water and add to bowl until radishes are covered. Set aside for 30 minutes.
Make pineapple salsa:
Combine diced pineapple or mango, juice of 1/2 lime, 1 tablespoon chopped cilantro, and 1 tablespoon red onion in a medium bowl. Stir to combine. Set aside.
Make cilantro-lime cauliflower rice:
Heat cauliflower rice until cooked through in the microwave or on the stovetop. If heating on a stovetop, add cauliflower rice and a little water to a medium saucepan and cover. Cook over medium heat until steamed. When cooked, stir together rice, 2-4 tablespoons chopped cilantro, and the juice of 1/2 a lime. Season with plenty of salt. Set aside.
When steak has marinated 30 minutes, heat a large cast-iron skillet over medium-high heat until very, very hot. Add 2 teaspoons avocado oil and let heat briefly. Carefully remove steak from bowl and place in pan. Sear, without moving, 4 minutes on the first side. Flip and cook another 2-3 minutes on the second side. Transfer to a cutting board and let rest 5 minutes.
Combine avocado, juice of 1/2 lime, 1/3 cup chopped cilantro, and 4 tablespoons chopped red onions in a large bowl. Sprinkle generously with salt. Mash to desired consistency and add more lime juice or salt to taste.
Slice steak against the grain. Spoon cauliflower rice into serving bowls and top with steak. Spoon pineapple salsa around steak and top with half the guacamole per bowl. Garnish with the radish pickles, and additional chopped cilantro and red onion.
To make this recipe easier, prep the cilantro, red onion, and limes from the first ingredients section. Then follow the directions to divide each ingredient by element (pineapple salsa, guacamole, etc.).
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