Double Decker Tacos
Ingredients
- 1 pound ground meat
- 8 ounces caulilfower rice
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 tablespoon chipotle optional for added heat
- tortillas, crunchy and soft one of each per taco
- 2 tablespoons guacamole
Suggested toppings
- romaine lettuce or arugula
- tomato
- green onion
- cilantro
- avocado
- salsa or hot sauce
- lime juice
Instructions
- Brown meat over medium heat until just a little bit of pink remains.
- Add in cauliflower rice. Cook until meat no longer pink.
- Add in seasonings and stir until mixture is coated in seasoning.
- While meat is cooking, bake crunchy corn shells for 2-3 minutes per package instructions.
- Next, add two tablespoons guacamole to each soft tortilla, using a knife to spread out.
- Then lay crunchy shell on top of guacamole.
- Fold soft shell around crunchy shell. If desired you can trim excess of the soft shell for a perfect fit.
- Finally, fill tacos with meat mixture and desired toppings.
Notes
I use frozen cauliflower rice, defrosted.
You can skip the seasonings and opt for your favorite package.
We use Siete cashew flour soft tortillas.
You can use homemade or store bought guacamole. Our favorite store bought is Wholly guacamole.
Number of tacos varies depending on how full you make them. I have gotten anywhere from 15-20 with the 1 pound of meat and cauliflower rice.