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

Recipe by Add Recipes
3.4 from 5 votes
Course: Healthy Recipes, Low-Carb Recipes, Mexican Recipes
Servings

2

servings
Prep time

30

minutes
Cooking time

40

minutes

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.

Ingredients

  • 4 Cups of Romaine Lettuce

  • 250 g of Ground Beef

  • 1 Avocado

  • 1/2 Cup of Salsa

  • 1/2 Cup of Shredded Mexican Cheese

  • 2 Tbsp of Sour Cream

  • 1 Tbsp Paprika

  • 1 tsp Garlic Powder

  • 1 tsp Onion Powder

  • 1/2 tsp Cayenne Powder

Directions

  • 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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