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Whole30 steak taco bowl with steak, guacamole, pineapple salsa, pickled radish, and cauliflower rice

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. 
Course Main Course
Cuisine Mexican
Keyword low carb, paleo, steak taco, street taco, taco bowl, whole30
Prep Time 40 minutes
Cook Time 6 minutes
Total Time 46 minutes
Servings 2 servings
Calories 495kcal
Author Cheryl Malik


  • 1 cup fresh cilantro chopped, divided
  • 6 Tbsp. red onions chopped, divided
  • 3 limes halved, divided
  • 1 pinch salt
  • 3/4 lb. steak ribeye or strip work well
  • 1 pinch crushed red pepper
  • 1 pinch 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


Marinate steak:

  • 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.

Sear steak:

  • 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.

Make guacamole:

  • 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.

Assemble bowls:

  • 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.). 


Serving: 1serving | Calories: 495kcal | Carbohydrates: 22g | Protein: 38g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 104mg | Sodium: 153mg | Potassium: 1011mg | Fiber: 5g | Sugar: 13g | Vitamin A: 613IU | Vitamin C: 106mg | Calcium: 65mg | Iron: 4mg | Net Carbs: 17g