Keto-Friendly Beef Taco Bowls

Heat avocado oil in a large skillet over medium-high heat and add the ground beef. Break up the beef into small pieces, leaving no large chunks. Cook for 10-15 minutes until the excess liquid has evaporated, then add salt, chili powder, cumin, garlic powder, onion powder, paprika, and cayenne. Cook until beef is brown and crispy. Set aside.

In the same skillet used for the beef, heat over medium heat. Add cauliflower rice and jalapeno. Cook until any liquid has evaporated and rice is fluffy. Add lime zest, lime juice, and cilantro. Season with salt and pepper to taste.

To prepare pico de gallo, combine diced Roma tomatoes, diced red onion, lime juice, chopped cilantro, diced jalapeno, and minced garlic in a bowl. Season with salt and pepper to taste.

Assemble the bowls by placing the cooked cauliflower rice in a section, followed by the cooked beef, pico de gallo, sliced radishes, and avocado slices. Garnish with chopped cilantro and lime wedges. Make sure bowls are completely cool before storing in the fridge.