*NOTE: This post is not sponsored by Uptons Naturals or Primal Blueprint. The opinions expressed in this blog post are purely my own.

Me gusto mucho a vegan, grain-free, organic, Taco Tuesday that’s full of fiber. Y tu?

I love tacos. No, like I LOVE tacos. I could eat them every day of the week for every meal. I love the endless options for toppings and flavor combinations. As you know from reading my blog, I stress the importance of eating intuitively, and tacos are one of the best intuitive eating foods because you can ask your body “what do I feel like eating” and then create your perfect taco from there!

When developing this meal, I wanted a taco nomination plate that anyone on any diet could eat. De nada.

I also like to keep things low-sugar, and this entire plate of food is only 2G of sugar from a small amount of evaporated cane juice found in the Uptons Naturals carnitas. I am a huge fan of Uptons Naturals BBQ and Carnitas jackfruit. It’s delicious and makes quick dinners beyond easy, but the best part is the meaty texture of jackfruit which means even die-hard carnivores won’t miss the meat!

The cauliflower rice is Mexican in flavor and anti-inflammatory with lots of anti-inflammatory tumeric and other aromatic spices.

And since it’s summer, I topped these tacos with a nectarine salsa, but if you don’t have time to dice nectarines,  you can just use store-bought salsa of your choice.

I recommend adding a portion of black or pinto beans on the side to get protein, and that will also increase the amount of fiber. The more fiber you eat, the more cancer you prevent. Boom!

I used Primal Kitchen Foods avocado oil in this recipe which is my favorite since it doesn't become carcinogenic at high heat. Use the code GROK15 for 15% off!


serves 2

For the Tacos:

- 4-6 butter lettuce leaves (ok sub romaine leaves or tortillas)

- 1T avocado oil (ok sub coconut oil)

- 1 package of Uptons Naturals jackfruit carnitas

- 1 nectarine

- 3T chopped cilantro

- 1/2 of a diced jalapeño (optional)

- juice from 1/2 lime

- 1/4C grape or cherry tomatoes

For the Mexican Cauliflower Rice:

- 16oz riced cauliflower (I save myself a headache and buy this bagged at TJs)

- 1T avocado oil (ok sub coconut oil)

- 1T tumeric

- 1/2T smoked paprika

- 1tsp onion powder

- 1tsp garlic powder

- 1tsp ground cumin

- 1tsp pink himalayan sea salt (or celtic sea salt, just no iodized salt)

- Kite Hill vegan ricotta (optional)

- 1 avocado (optional)


Combine all of your spices for the Mexican cauliflower rice in a small prep bowl.

Wash and dry your lettuce leaves and set aside. Cut your avocado in half lengthwise, then score into slices and scoop out with a spoon. Set aside.

Dice the nectarine, quarter the tomatoes, dice the 1/2 jalepeno (optional), and then toss in a bowl with the lime juice and set aside.

Heat 1T avocado oil (or coconut oil) on medium heat in the large skillet. Once the oil is warm, add the 16oz of cauliflower rice to the skillet and stir to coat with the oil. Add spices and stir to coat. Once the cauliflower rice is heated through and starting to soften, heat 1T of oil in the medium sized skillet.

Set the cauli rice on the lowest setting on  your stove.

Once the oil in the medium skillet is warm, add the Uptons Naturals jackfruit carnitas, breaking them up with a spatula as they cook. They should only take a few minutes to heat through. Remove the jackfruit from the skillet and transfer to a cutting board. Chop into small pieces, like carne asada.

Now prep on all of your ingredients is done, and all you have to do is plate as shown! I did the carnitas underneath the salsa, and then toped the cauliflower rice with Kite Hill ricotta and avocado.

If you need to add more salt to taste, do, but always try to eat your food without salting it to adjust your palate. Our palettes have been trained by years of eating processed foods and eating out to want more salt, and re-setting your palate to not need salt is one of the best things you can do for your health! When I eat out, I always ask the restaurants to not salt my food, and then I add a tiny bit only if needed (and 99% percent of the time I don’t).