Low Carb Taco Salad

Eleanor Craig

This Low Carb Taco Salad brings together bold Mexican flavors without the added carbs from tortillas or rice. It was inspired by traditional taco nights, reimagined for those following ketogenic, low-carb, or general wellness-focused lifestyles. Packed with seasoned ground beef, crisp romaine, creamy avocado, and a vibrant lime crema, it's a dish that satisfies as both a refreshing salad and a crave-worthy main course.

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Prep Time 20

Cook Time 15

Total Time 35

Course Salad

Cuisine Latin American / Caribbean

Servings bowls

Calories 556 kcal

Equipment

Large nonstick skillet
Cutting board
Chef's Knife
Mixing bowls (various sizes)
Spoon or spatula
Citrus Juicer (optional)

Ingredients

For the Ground Beef:

1 pound ground beef 85% lean preferred for flavor and moisture
1 tablespoon olive oil extra virgin
1 teaspoon chili powder
1 teaspoon ground cumin
0.5 teaspoon onion powder
0.5 teaspoon sea salt or to taste
0.25 teaspoon black pepper freshly ground

For the Salad Base:

6 cups romaine lettuce washed, dried, and chopped
1 cup cherry tomatoes halved
1 cup shredded cheddar cheese or Mexican blend
1 medium avocado sliced or diced
0.25 cup red onion thinly sliced

For the Lime Crema:

0.5 cup sour cream full-fat recommended
1 tablespoon lime juice freshly squeezed
1 teaspoon lime zest

Instructions

Heat the olive oil in a nonstick skillet over medium heat (around 350°F / 175°C). Add the ground beef and break it apart with a spatula as it cooks.
Once the beef begins to brown, add the chili powder, cumin, onion powder, salt, and pepper. Stir well, letting the spices bloom and the meat cook through (about 7-9 minutes) until browned and aromatic. Remove from heat and set aside to cool slightly.
In a small bowl, whisk together the sour cream, lime juice, and lime zest until smooth. Set aside.
Assemble the Salad: In a large mixing bowl or individual bowls, layer chopped romaine, halved cherry tomatoes, cheddar cheese, red onion, and avocado. Top with warm spiced beef.
Drizzle the lime crema over the top or serve on the side. Optionally garnish with fresh cilantro or jalapeños if desired.

Notes

Swap ground beef for ground turkey or chicken for a lighter option.
To make dairy-free, use coconut yogurt and a vegan cheese alternative.
Prep meat in advance and store in the fridge for up to 3 days for quick weekday assembly.

Nutrition

Calories: 556kcalCarbohydrates: 12gProtein: 31gFat: 44gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 122mgSodium: 582mgPotassium: 934mgFiber: 6gSugar: 4gVitamin A: 7016IUVitamin C: 19mgCalcium: 290mgIron: 4mg

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