Add oil to the pan over medium heat. Add the meatballs, distributing clockwise around the pan starting at 12 o'clock. Sear on all side, turning with tongs or chopsticks. Once seared on all side, remove them from the pan in the order in which they were added to the pan.

Add the onions and pepper. And place the cabbage wedges in direct contact with the bottom of the pan. Once the onions are translucent add the meatballs back to the pan. Add the salsa roja and the stock. Cover, reduce the heat to low, and simmer for about 4 to 5 minutes until the meatballs are fully cooked.

Remove the pan from the cooktop. Place 2 spoonfuls of faux-rice (cauliflower) on the plate. Spoon the meatballs on top, then the veggies, and top with the sauce. Top with the shredded cheese, olive slices and distribute the avocado slices around the plate. Garnish with Mexican oregano and serve with low-carb flour tortillas. See Notes and Tips for product recommendations.

If you elect to serve with tortillas, we recommend Mission brand Carb Balance flour tortillas or H.E.B. brand, Carb Sense tortillas. Both about 4 net carbs per tortilla.