Low Carb Taco Salad
This Low Carb Taco Salad takes your favorite Tex-Mex flavors and transforms them into a healthy bowl of comfort. Inspired by classic beef tacos, it's packed with bold spices, crisp textures, and creamy toppings—all while keeping the carb count in check. Designed for flavor lovers and keto followers alike, it’s a fast, no-compromise alternative to traditional tacos, bursting with seasoned ground beef, fresh veggies, tangy dressing, and a satisfying crunch.
Equipment
- Large skillet
- Salad bowl or large mixing bowl
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Measuring spoons
- Small bowl for dressing (optional)
Ingredients
- 1 lb ground beef (85% lean) preferably grass-fed
- 1 tbsp olive oil extra virgin recommended
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp crushed red pepper flakes optional for extra heat
- 1 tsp kosher salt to taste
- 2 cups romaine lettuce washed and chopped
- 1 cup cherry tomatoes halved
- ½ cup red onion thinly sliced
- 1 medium avocado diced
- ½ cup shredded cheddar cheese preferably aged sharp cheddar
- ¼ cup sour cream full-fat for optimal creaminess
- 2 tbsp fresh cilantro chopped for garnish
- 1 tbsp lime juice freshly squeezed
Instructions
- Heat olive oil in a large skillet over medium heat (about 350°F / 175°C). Add ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 6–8 minutes.
- Reduce heat to low, sprinkle in chili powder, cumin, smoked paprika, garlic powder, onion powder, red pepper flakes, and salt. Stir to coat the meat evenly and cook for another 2–3 minutes until the spices are fragrant. Remove from heat.
- Meanwhile, in a large salad bowl, layer chopped romaine lettuce, halved cherry tomatoes, red onion slices, diced avocado, and shredded cheddar cheese. Toss very gently to combine for even distribution.
- Spoon the warm taco-seasoned beef over the salad. Drizzle with lime juice and top with sour cream. Garnish with fresh chopped cilantro.
Notes
- For dairy-free: Omit cheese and sour cream. Add guacamole or a dollop of dairy-free yogurt.
- Try ground turkey or plant-based crumbles for a variation.
- Mix sour cream with a dash of hot sauce and lime for a spicy crema drizzle.
- For crunch: Add crushed pork rinds instead of tortilla chips for a keto-friendly twist.
Nutrition
Calories: 472kcalCarbohydrates: 12gProtein: 27gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 100mgSodium: 800mgPotassium: 850mgFiber: 6gSugar: 3gVitamin A: 3432IUVitamin C: 17mgCalcium: 169mgIron: 4mg
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