Get ready to meet your new weeknight hero! This Pork and Cauliflower Rice Fajita Skillet is one of the most adaptable, flavor-packed dishes you’ll ever make. It’s a complete, satisfying low-carb meal on its own, but its true magic lies in its versatility. Pile it into a taco salad, stuff it into almond flour tortillas for incredible soft tacos, or top it with a fried egg for a powerhouse breakfast. For an extra layer of deliciousness, add a dollop of sour cream and a sprinkle of sharp cheddar cheese. The possibilities are truly endless!
Ingredients
• 1 pound / 450g ground pork
• 1 medium onion, diced (about 1 cup / 150g)
• 2 cloves garlic, minced
• ¾ teaspoon / 4g sea salt, or more to taste
• ¼ teaspoon / 1g ground black pepper
• 3 cups / 300g riced cauliflower, fresh or frozen
• 1 (10-ounce / 280g) can diced tomatoes and green chilies, undrained
• 1 tablespoon / 8g Fajita Seasoning
• Torn fresh cilantro, for garnish
• Lime wedges, for serving
• Sliced avocado, for serving
Instructions
1. DIRECTIONS
2. Heat a large skillet over medium heat. Add the ground pork and cook for about 8 minutes, breaking it apart with a spatula, until fully browned. Use a slotted spoon to transfer the pork to a plate, leaving the rendered fat in the skillet.
3. Add the diced onion, minced garlic, salt, and pepper to the hot drippings in the skillet. Sauté for 3-5 minutes until the onion has softened and become translucent.
4. Stir in the riced cauliflower, the entire can of diced tomatoes and green chilies with their juices, and the fajita seasoning. Mix well to combine and cook for 10-15 minutes, stirring occasionally, until the cauliflower is tender and most of the liquid has evaporated.
5. Return the cooked pork to the skillet, stirring it into the cauliflower mixture. Cook for another 2-3 minutes until the pork is heated through.
6. Remove from heat and garnish with fresh cilantro. Serve immediately with fresh lime wedges and sliced avocado on the side.
Nutritional Information
• PER SERVING
• CALORIES: 233
• FAT: 16.5g
• PROTEIN: 14.9g
• TOTAL CARBS: 6.5g
• FIBER: 2.8g
• NET CARBS: 3.7g
Pro Tips
• Swap the ground pork for ground turkey, chicken, or beef. Adjust cooking time as needed to ensure it’s cooked through.
• This dish is perfect for meal prep. Store in airtight containers in the refrigerator for up to 4 days. The flavors get even better overnight.
• For a milder version, use a can of plain diced tomatoes and add a 4-ounce can of mild green chilies. For more heat, add a pinch of cayenne pepper or a finely diced jalapeño with the onion.
• Using frozen riced cauliflower works perfectly. Add it directly to the skillet from frozen; you may just need to cook it for a few extra minutes to allow the excess water to evaporate.
FAQ
Q: Can I use a different meat in this fajita skillet recipe
A: Yes, this recipe is very adaptable. You can easily substitute the ground pork with ground turkey, chicken, or beef. Simply adjust the cooking time to ensure your chosen protein is cooked through.
Q: Is this pork and cauliflower rice skillet good for meal prep
A: Absolutely! This dish is perfect for meal prep. Store it in airtight containers in the refrigerator for up to 4 days. The flavors get even better as they meld together overnight.
Q: Can I use frozen cauliflower rice for this recipe
A: Yes, frozen riced cauliflower works perfectly. You can add it directly to the skillet from frozen, but you may need to cook it for a few extra minutes to allow any excess water to evaporate.
Q: How can I adjust the spice level of this fajita skillet
A: To make it spicier, add a pinch of cayenne pepper or a finely diced jalapeño with the onion. For a milder version, use a can of plain diced tomatoes and a separate 4-ounce can of mild green chilies.
