Carnitas Taco Salad with Jalapeño Ranch

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• ½ cup Trader Joe’s Carnitas
• 1 tbsp Olive oil
• ¼ cup Red bell pepper, sliced
• ¼ cup Green bell pepper, sliced
• 1 tsp Garlic powder
• 1 tsp Chili powder
• ¼ tsp Cumin
• ½ tsp Paprika
• ½ tsp salt & pepper, to taste
• 1 cup Riced cauliflower
• ½ cup Canned corn, drained
• ¼ cup Red onion, thinly sliced
• ½ cup Cherry tomatoes, sliced
• Toby’s Jalapeño Ranch Dressing & Dip
• 1 Jalapeño pepper, sliced
• 1 Large avocado, sliced
• Fresh cilantro, finely chopped
• 4 Fresh lime wedges

Gather all ingredients. Heat a medium pot over medium heat. Add a couple tablespoons of water and add the Trader Joe’s Carnitas. Lid and let cook for 15 minutes until warm and tender. Shred with a fork and/or hands.

Meanwhile, heat a skillet over medium high heat. Add olive oil, red & green bell pepper, garlic powder, chili powder, cumin, paprika, and salt & pepper to taste. Roast for 10 minutes until light charred. Remove from the skillet and replace with riced cauliflower. Lower heat and warm for 5 minutes, stirring frequently.

In serving bowls, divide the riced cauliflower, carnitas, corn, red onion, tomatoes, and avocado. Add a dollop of Toby’s Jalapeño Ranch Dressing & Dip to each, then garnish with cilantro, lime, and jalapeño pepper sliced. Serve and enjoy your Carnitas Taco Salad!