Low Carb Taco Salad

Eleanor Craig

This Low Carb Taco Salad is a vibrant, satisfying dish inspired by classic Tex-Mex flavors, reimagined for those looking to reduce carbohydrates without sacrificing flavor. It’s a quick and nourishing option that swaps out traditional taco shells for crisp lettuce and fresh vegetables, making it perfect for weeknight dinners or meal prepping. Every bite is packed with seasoned ground beef, creamy avocado, a whisper of spice, and a tangy lime crema.

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Prep Time 20

Cook Time 10

Total Time 30

Course Salad

Cuisine Latin American / Caribbean

Servings bowls

Calories 499 kcal

Equipment

Large skillet
Cutting board
Chef's Knife
Mixing bowl
Measuring cups and spoons
Spatula

Ingredients

1 pound ground beef (80/20 lean) grass-fed recommended for deeper flavor
2 teaspoons olive oil extra virgin preferred
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon salt to taste
¼ teaspoon freshly ground black pepper
6 cups romaine lettuce, chopped or a mix of romaine and butter lettuce
1 cup cherry tomatoes halved
1 medium avocado cubed
½ cup shredded cheddar cheese sharp preferred
¼ cup sour cream full fat for best flavor
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro, chopped plus extra for garnish

Instructions

Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a spatula. Cook for 5–7 minutes until browned and cooked through.
Stir in smoked paprika, cumin, garlic powder, salt, and black pepper. Cook for another 2 minutes until aromatic. Remove from heat and set aside to slightly cool.
In a small bowl, whisk together sour cream, lime juice, and half of the chopped cilantro to create the lime crema. Set aside.
In a large mixing bowl or individual plates, layer the romaine lettuce, cherry tomatoes, cubed avocado, shredded cheese, and the seasoned ground beef.
Drizzle or dollop the lime crema over the salad and sprinkle the remaining chopped cilantro on top. Serve immediately.

Notes

For a dairy-free version, omit the cheese and replace sour cream with coconut yogurt or a dairy-free alternative.
You can meal prep the beef in advance and store in an airtight container for up to 3 days.
Adding sliced jalapeños or a dash of hot sauce gives the salad a spicy kick.

Nutrition

Calories: 499kcalCarbohydrates: 11gProtein: 26gFat: 40gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 103mgSodium: 479mgPotassium: 882mgFiber: 6gSugar: 3gVitamin A: 7142IUVitamin C: 18mgCalcium: 177mgIron: 4mg

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