On Whatnot

Adobo Lime Taco Bowl & Low Carb Tortillas

Featuring Milford Spice Adobo Lime

Choose Your Protein: Plant-Based, Chicken, or Flank Steak

In this class we’re building a bright, flavorful Adobo Lime taco bowl inspired by fresh Latin and Southwest flavors. The plate comes together with three components: roasted vegetables, a crisp fresh slaw, and a creamy avocado lime sauce.

This style of cooking keeps the meal balanced, satisfying, and naturally low glycemic, while still delivering bold flavor.

We’ll also show how to make optional psyllium tortillas for anyone who wants to turn their bowl into tacos.

For those who prefer to add meat, we’ll demonstrate a quick Adobo Lime chicken or flank steak that cooks in just a few minutes and pairs perfectly with the bowl.

The result is a flexible meal you can enjoy plant-based, protein-forward, as a bowl, or as tacos — all with the bright citrus kick of Milford Spice Adobo Lime.

What We’re Cooking

Roasted Adobo Lime Cauliflower, Peppers & Onion
Warm base of the plate.

Jicama Cabbage Crunch Slaw
Fresh, crisp component that brings brightness and texture.

Creamy Avocado Lime Sauce
Cooling element that ties the plate together.

Optional Low-Carb Tortillas
Psyllium tortillas for anyone who wants to turn the bowl into tacos.

Optional Protein Add-On: Adobo Lime Chicken or Flank Steak
A quick protein-forward option that pairs perfectly with the bowl.

Shopping List

Vegetables

• 1 head cauliflower
• 1 red bell pepper
• 1 red onion
• 1 cup shredded cabbage
• 1 jicama
• Cilantro
• 2–3 limes
• 1 avocado

Pantry

• Olive oil
• Greek yogurt (or dairy-free yogurt)

Optional Protein

• 1 lb chicken thighs or chicken breast
• or 1 lb flank steak

Optional Low-Carb Tortillas

• Almond flour (fine grind)
• Psyllium husk powder (fine grind)
• Salt

Seasoning

• Milford Spice Adobo Lime