There’s a special place in my heart for Tex-Mex. And no dish energizes the start of my day more than this herb-loaded classic. I use Cauliflower Cilantro Lime Rice (that my Twist ;-) as a healthy and nutritious low-carb alternative to beans or white rice.
Keto Low Carb Low Glycemic Gluten Free
Prep Time: 10 mins | Total Time: 25 mins | Makes 4 Servings
2 tablespoons olive oil
4 ounces chorizo
1 teaspoon cumin
1/2 red onion chopped
4 tablespoons green chilies
1 small Jalapeño (de-seeded and chopped)
1 medium tomato minced
2 cups cauliflower rice (or cauliflower flowerets)
1/4 cup cilantro chopped
2 fresh limes, cut in half
3 large eggs
1 cup romaine lettuce shredded
2 ounces queso fresco crumbled
Serve with: 4 low carb tortillas (or cauliflower tortillas) *Whole Wheat optional
Garnish: Avocado slices, fresh lime, cilantro, optional ranchero sauce or salsa
Over medium heat in a non-stick pan, heat the low-carb tortillas in olive oil until crispy (flipping once). Place on a paper towel or cooling rack. Option to cut into chip size triangles or leave whole to make tacos
Heat 1 tablespoon olive oil in a skillet over medium heat, add chorizo and cumin and cook thoroughly.
Add chopped onions, cook for 2 minutes, add the green chilies, chopped jalapeño, and tomatoes. Cook 2 minutes. Set aside with foil and keep warm.
Add cauliflower rice. Cook until soft, add cilantro, squeeze fresh lime over top. Set aside with foil and keep warm.
Add 1/2 tablespoon oil, add the eggs to your pan and cook over-easy.
On large serving plate, spread lettuce to cover, add chorizo mixture, then cauliflower rice, then eggs. Top with queso fresco. Serve with tortillas or chips