Cooked Things

• 1 bag Fresh Riced Cauliflower. If using frozen, make sure it’s completely defrosted, drained and as dry as possible. If using a whole cauliflower to start with, make sure you have about 2 ½ cups riced in a food processor prior to cooking.
• 1 Medium Russet Potato, diced into ¼” cubes (Adding for textural variety).
• 1 bag of Taco Seasoning (Siete Foods makes Whole30 compliant versions).
• 1 can Corn, drained and as dry as possible. Frozen doesn’t work well here.
• Olive Oil
• Salt

Raw Things

• 1/8 cup Red Cabbage, shredded.
• 1 head of Romaine Lettuce, shredded.
• 1 cup of diced Tomatoes
• 1 can Black Beans, rinsed and drained
• Guacamole Salsa (On loan from Michelle Hinojosa. Makes about 1 Cup)
• 1 large ripe Avocado, cut into half and flesh scooped out.
• 2 large Tomatillos, quartered.
• 1/8 of large Red Onion, cut into large chunks. About 1/4 cup.
• Jalapeno (depends on how spicy you like it- I’m using just 1/2 tablespoon, without seeds.
• 1/2 heaping cup Cilantro Leaves/Stems
• Juice of 1 Lime
• 1 small clove of Garlic, crushed.
• 1/2 teaspoon sea salt
• 1 tablespoon olive oil
• Optional Pickled Red Onions (Adapted from the Kitchn)
• Remaining Red Onion, thinly sliced into half rounds.
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 3/4 cup red wine or apple cider vinegar
• 1 Bay Leaf (optional)
• 5 Peppercorns (optional)