Start by preheating a large skillet over medium heat with one tablespoon of the coconut oil.
Add the cauliflower rice and cook for about 7 minutes and then add in the coconut aminos, taco seasoning, turmeric, and sea salt. Saute for another 3 minutes.
Add the freshly squeezed lime juice, stir, and then set aside in a serving bowl.
Add another tablespoon of coconut oil to the skillet, and add the bell peppers, onion, and garlic powder. Saute for about 5 minutes or until the vegetables are tender.
Add the veggies to the serving bowl with the cauliflower rice and serve with the avocado and salsa, and top with the bacon bits. Enjoy!