Keto Taco Salad

Discard the taco shell to create this low-carb Keto Taco Salad recipe that works as both a lunch or dinner main course. On a bed of crisp, cool romaine lettuce, pile up the taco-seasoned ground beef, salsa, avocado, shredded Mexican cheese blend, and rich sour cream. 

Keto Taco Salad

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Recipe by Add Recipes Course: Healthy Recipes, Low-Carb Recipes, Mexican Recipes


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This Keto Taco Salad is not only a great option for those following a low-carb or keto lifestyle, but it’s also a tasty and wholesome meal for anyone looking to enjoy a flavorful salad packed with Mexican-inspired flavors.


  • 4 Cups 4 of Romaine Lettuce

  • 250 g 250 of Ground Beef

  • 1 1 Avocado

  • 1/2 Cup 1/2 of Salsa

  • 1/2 Cup 1/2 of Shredded Mexican Cheese

  • 2 Tbsp 2 of Sour Cream

  • 1 Tbsp 1 Paprika

  • 1 tsp 1 Garlic Powder

  • 1 tsp 1 Onion Powder

  • 1/2 tsp 1/2 Cayenne Powder


  • Heat a pan on medium heat and add the coconut oil. Once the coconut oil has melted add the ground beef.
  • While the meat is cooking prepare the salad by washing and chopping the romaine lettuce.
  • Once the meat is cooked through add in the seasoning and mix well.
  • Assemble the salad by placing the lettuce at the bottom followed by the beef, avocado, salsa, sour cream and the cheese.

Instead of using a taco shell, this recipe called for a bed of crisp romaine lettuce as the base. I piled on the flavorful taco-seasoned ground beef, tangy salsa, creamy avocado, shredded Mexican cheese blend, and a dollop of rich sour cream. The combination of textures and flavors was absolutely delightful.

To make this Keto Taco Salad, I started by cooking the ground beef in a skillet until it was browned and cooked through. Then, I seasoned it with a blend of taco spices, including chili powder, cumin, paprika, garlic powder, and onion powder. The aroma that filled the kitchen was irresistible.

Once the ground beef was seasoned, I assembled the salad. I washed and chopped fresh romaine lettuce, creating a bed of crisp greens. On top of the lettuce, I added the taco-seasoned ground beef, spoonfuls of salsa for a zesty kick, slices of creamy avocado for a cool and creamy element, and a generous sprinkle of shredded Mexican cheese blend for that classic cheesy flavor. A dollop of sour cream added a rich and tangy finish.

The result was a satisfying and flavorful taco salad that was both filling and nutritious. The absence of a traditional taco shell didn’t take away from the enjoyment of the dish. In fact, the crisp romaine lettuce provided a refreshing and light base that allowed the other ingredients to shine.

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