In refrigerator storage container, combine olive oil, apple cider vinegar, coconut aminos, garlic,orange juice, lime juice, salt, pepper, chili powder, garlic powder, cumin, oregano, smoked paprika, and flank or skirt steak. Mix until well incorporated. Let rest in refrigerator for at least 2 hours. For richer flavor, marinate overnight.
Using a food processor, rice your cauliflower head.
In medium sized sauce pan, add riced cauliflower and water. Bring to a boil. Cook for 2-4 minutes or until rice has slightly softened. Strain and set aside.
Slice green, red, yellow bell pepper, and onion. Set aside.
Once steak is fully rested, place on grill over medium to high heat. Steak strips are very thin so this cooking process shouldn't take too long. 2-3 minutes on each side or cooked to desired preference.
Once steak is cooked to your preference, let rest for an additional 5-10 minutes.
While steak rests, in small pan heat ghee or coconut oil. Saute your red, yellow,green bell pepper and onion over medium heat until aromatic and caramelized.
Plate tacos, by first using our paleo tortillas as a base. (coming soon) Then topping them with a scoop of cauliflower rice, steak, and sauted vegetables. Garnish with cilantro and fresh lime wedges. ENJOY! :)