Mexican Birria Tacos with Cilantro-Lime Cauli Rice

Step 1

Thaw guacamole according to package instructions.

Step 2

Combine tomatillos, serrano peppers and guacamole in a blender. Blend at medium speed until mixture is smooth and creamy. Season with salt and pepper. Transfer to covered container and refrigerate.

Step 3

Heat oil in a large sauté pan over medium heat. Stir in diced onions and cook until translucent, about 5 minutes. Add frozen riced cauliflower. Stir often to combine and prevent burning. Cook until heated through, about 7 minutes. Remove from heat and add cilantro, lime zest and juice. Stir to combine and season with salt and pepper. Transfer to container, cover and hold warm.

Step 4

For each serving; in a bowl or deep-rimmed plate, add 1/2 cup riced cauliflower and 2 birria tacos. Serve with 2 oz. radishes and 2 oz. guacamole-tomatillo sauce.