Are you ready to meet the Keto Taco Salad recipe that’s about to become your new go-to meal? Imagine this: spiced, savory ground beef mingling with fresh, crunchy veggies, all harmoniously tied together by a creamy, avocado-based dressing. It’s not just a salad; it’s a feast for the senses that’s both low-carb and keto-friendly.
This recipe is perfect for busy weeknights when you want something quick yet satisfying or for meal prepping for a week’s worth of lunches that you’ll actually look forward to. Dive into this flavorful experience and find out why this isn’t just another salad recipe.
This recipe is: Low Carb, Keto, Gluten Free and Paleo
Table of Contents
8 Reasons to love this recipe
Here are eight reasons you’ll love this keto taco salad recipe:
- A fun twist on the classic taco salad.
- Like a Cobb Salad with a Southwestern kick.
- Simple to prepare and serve.
- Perfect for family dinners or scaling up for larger groups.
- Tasty no matter the season.
- Low-carb without anyone noticing.
- A hit with the whole family.
- Easy to customize!
Is This Taco Salad Recipe Low-Carb Or Keto?
So, is taco salad keto? The good news is that this recipe contains only 5 g net carbs per serving. What sets this keto taco salad recipe apart from the traditional taco salad we all know and love?
The answer is in what it lacks, not in what it has. Traditional taco salads often come with carb-heavy ingredients like tortilla strips, nacho chips, and beans. Delicious? Absolutely. Low-carb? Not so much.
In my version, I’ve removed these high-carb ingredients without sacrificing an ounce of flavor or that satisfying crunch. I’ve amped up the textures and flavors with crunchy veggies and a delightfully creamy avocado dressing that provides the mouthfeel you’d normally get from less keto-friendly options.
And let’s not forget the beans. While they’re a staple in traditional taco salads, they can push the carb count higher. This taco salad recipe focuses on high-quality proteins and healthy fats, making it the perfect low-carb alternative that leaves you satisfied without feeling weighed down.
Inspiration For This Keto Taco Salad
Living in the South of France has its perks—gorgeous scenery, a more relaxed lifestyle, and a vibrant culinary scene. But when it comes to Mexican food, the options are slim to none… and let’s face it, the few options aren’t very good.
My family and I are big fans of Mexican cuisine. I am constantly making fajitas, guacamole, queso, carnitas, and more. Yet, the one thing missing from our home-cooked Mexican repertoire was a dish that could serve as a light yet satisfying lunch. That’s where this keto taco salad recipe comes in.
It’s the answer to our Mexican food cravings while still staying true to my low-carb, keto-friendly lifestyle. The best part is that my family didn’t realize this is a keto-friendly, low-carb recipe. They just loved every bite.
Could This Be Made Into a Keto Taco Salad Bowl?
Absolutely, it can easily be transformed into a bowl version for an even heartier and more satisfying meal. All the delicious ingredients that go into the salad can be layered or arranged beautifully in a bowl, making it more Instagram-worthy and easier to dig into with a fork.
And here’s a bonus tip: If you’re missing that crunchy tortilla texture, you can make some keto-friendly cheese crisps to serve on the side or crumble on top. It adds that extra oomph without breaking the carb bank.
Making a keto taco salad bowl is not just aesthetically pleasing; it’s another creative way to enjoy this low-carb, flavor-packed dish. So, whether you serve it on a plate or in a bowl, you’re in for a treat that keeps those carbs in check!
What Are the Ingredients to Make a Great Keto Taco Salad?
I have used amazingly fresh ingredients to keep the crunch factor high… but keep in mind that the beauty of this recipe is adding or subtracting ingredients based on your personal preferences!
- Ground Beef or Turkey: This is the protein powerhouse. Opt for ground beef seasoned perfectly with our homemade taco seasoning, or go lean with turkey. High in protein and low in carbs, it’s the star of the show.
- Taco Seasoning: Forget store-bought packs that can be laden with added sugar and preservatives. Our homemade taco seasoning is a perfect blend of spices that adds authentic Mexican flavor while keeping it low-carb.
- Romaine Lettuce: Provides a crispy, fresh base that’s not just filler—it’s a low-carb way to get in fiber and essential nutrients. Romaine also holds up to the other ingredients — other lettuces will wilt under the weight.
- Cherry Tomatoes: These little bursts of flavor are lower in carbs than you might think, and they add a pop of color and sweetness to the mix.
- Shredded Cheddar Cheese: Because cheese makes everything better. Adds creaminess and rich flavor without adding carbs.
- Pickled Onions: these add that hit of ZING that is unforgettable. Completely worth the 10 minutes to create!
- Avocado: A keto favorite for a reason! It adds creaminess and healthy fats that lead to a feeling of satisfaction.
- Red Bell Pepper: Brings in a sweet crunch and a dash of vitamins, all for minimal carbs.
- Sour Cream: A dollop adds tanginess and creaminess, enhancing the flavors while keeping it keto-friendly.
- Jalapeños: Optional, but if you like a little heat, these pack a punch without packing in the carbs.
- Creamy Avocado Dressing: Last but not least, this dressing ties it all together. It’s full of healthy fats, making it a dream for anyone on a low-carb or keto diet.
Keto Taco Salad Ingredients List
You’ll need the following ingredients to make low-carb taco salad:
- 1 pound ground beef
- 1 packet of keto-friendly taco seasoning
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, quartered
- 1 cup shredded cheddar cheese
- 1 avocado, diced
- 1 red bell pepper, seeded and diced
- ½ cup sour cream
- ¼ cup pickled onions
- ¼ cup jalapeños, sliced (optional for heat!)
Creamy Avocado Dressing
- 1 ripe avocado, pitted and peeled
- ½ cup fresh cilantro, stems removed
- ¼ teaspoon granulated garlic
- ½ cup full-fat coconut milk or heavy cream for that keto richness
- Juice of 1 lime
- Salt and pepper to taste
Ingredient Substitutions
If you’re missing some ingredients for this keto taco bowl, no worries! Here are some easy substitutions you can make:
- Ground beef: Ground turkey, ground chicken thighs, or even ground pork will work.
- Romaine lettuce: Hearty mixed greens. They need to be able to withstand the weight of the toppings.
- Cherry tomatoes: For slightly lower carbs, use a regular tomato that has been diced.
- Shredded cheddar: Use Cotija or even shredded Monterey Jack cheese.
- Diced avocado: I love using some of my homemade guacamole.
- Red bell pepper: Use yellow or orange bell peppers.
- Sour cream: A crème fraîche or full-fat Greek yogurt works great.
- Jalapeños: I typically use my crispy, homemade pickled jalapeños. They are delicious. For less heat, use a diced poblano pepper.
- Cilantro: You can find more substitution ideas for cilantro here.
Additional Ingredients
Want to add some extra flair to your keto-friendly taco salad? Here are some tasty additional ingredients that pair perfectly with the main ingredients:
- Cheese: Add crumbled feta, queso fresco, Cotija, or other Mexican-style cheese for cheesy flavors.
- Veggies: You can add more veggie toppings, with some diced cucumbers, radishes, or even some jicama for added crunch.
- Mixed sour cream: I love to add 1 teaspoon of taco seasoning to the sour cream. Mix it well and let it sit for about 5 minutes. The flavor is amazing!
- Sauces and toppings: If you have a pico de gallo or other salsa around, it pairs wonderfully with this salad. The same goes for hot sauces! This recipe also (surprisingly enough) goes fantastically with my low-carb ranch dressing, too.
Note: These are optional ingredients and are not a part of the main recipe.
Cooking Tools Required
The following is a list of the cooking tools you need to make this keto taco salad bowl recipe:
How to Make Keto Taco Salad: Complete Cooking Guide
Cooking Method
- Frying
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Chop romaine lettuce.
- Quarter cherry tomatoes.
- Shred cheddar cheese.
- Dice the avocados.
- Seed and dice red bell pepper.
- Peel avocados and remove pits.
- Remove cilantro stems.
Cooking Instructions
For the Taco Salad
- Brown the meat in a skillet over medium-high heat until cooked through. Do not drain the fat.
- Add in the taco seasoning and mix well. Let it simmer for about 5 minutes, and then allow it to cool before adding it to the lettuce. Remove from the pan for faster cooling.
- On a serving platter large enough for everything, add the Romaine lettuce.
- Sprinkle the meat, vegetables, and shredded cheese over the salad.
- Top with sour cream, pickled onions, and jalapeños if you’re feeling spicy.
- Mix it all up, add the dressing, and you’re ready to chow down!
For the Creamy Avocado Dressing
- Toss the avocado, cilantro, garlic, and lime juice into a blender or food processor.
- Blend until you’ve got a smooth base.
- Add in the coconut milk or heavy cream and blend again until creamy.
- Season with salt and pepper. Toss in that jalapeño if you’re craving a little spice.
- Blend one more time to mix everything well. If it’s too thick, add a splash of water to reach your desired consistency.
Step 1: Add the chopped romaine lettuce.
Step 2: Add the seasoned ground beef.
Step 3: Start layering on the flavors.
Step 4: Add the red peppers.
Step 5: I love the zing of the pickled onions.
Step 6: Add jalapeños and dress the salad.
💡 My Pro Tip
The choice of lettuce is key to this recipe. Through our catering experience, we’ve tested numerous lettuces for robust salads like this, and Romaine has consistently proven the most resilient. While iceberg lettuce can also work, it tends to be denser, which may not suit this recipe perfectly. On the other hand, spinach, arugula, and butter lettuce often become limp under the weight of toppings.
Another excellent option is Little Gem lettuce, available in packs of three mini Romaine heads, which hold up admirably. The goal is to avoid wilted or flattened greens.
Regarding the meat, its fat content plays a crucial role in achieving juicy, flavorful results. I highly recommend using 80/20 ground beef for optimal taste and texture. If opting for ground turkey, ensure it matches the fat content of beef to maintain a rich flavor in your ground meat.
⏲️ Time-Saving Tips
- Cook the meat ahead of time.
- Opt for pre-shredded cheese instead of shredding your own.
- Prepare all the veggies in advance and store them in separate containers until you’re ready to use them.
What to Serve With Keto Taco Salad?
For a complete meal, consider these delicious pairings with your keto chef salad:
- Low-Carb Chicken Fajitas: Serve these sizzling fajitas with a low carb taco salad and a side of fresh salsa or pico de gallo to enhance the flavors.
- Smoked Wings: Enjoy these flavorful wings with celery sticks and blue cheese dressing, complemented by tangy barbecue or buffalo sauce, alongside your keto taco salad.
- Sautéed Chicken Breast: Pair tender chicken breast with keto taco salad dressing and finish with a drizzle of lemon garlic butter sauce for added zest.
- Beer Can Chicken: Accompany this juicy chicken with roasted vegetables like carrots, potatoes, and onions, paired perfectly with a side of coleslaw or a refreshing green salad dressed with vinaigrette, along with your keto taco salad.
- Chipotle Chicken: Pair this spicy chicken dish with cilantro lime cauliflower rice or low-carb tortillas, and top it off with a fresh avocado salsa, making it a great complement to your keto taco salad.
Storage and Reheating Instructions
Storage
To store this recipe effectively, it’s best to keep the components separate. Ideally, store the meat in its own container and the toppings in another to prevent heating them together. The meat will stay fresh for up to a week in an airtight container in the fridge. Vegetables can be stored similarly and will last 2-3 days.
Reheating
When reheating, heat the meat separately from the other ingredients. A stovetop works best; cover and heat over medium for 4-5 minutes until warmed through. Alternatively, microwave on medium for 2-3 minutes. Avoid heating the veggies or lettuce.
Freezing
The meat in this low-carb taco salad recipe freezes well, but the other ingredients do not. Store the meat in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat using the methods described above.
Recipe Conclusion
With crunchy Romaine lettuce, savory seasoned meat, and creamy avocado dressing, each bite of Keto Taco Salad is a fiesta of flavors. Whether you’re preparing a quick weekday dinner or hosting a festive gathering, this salad never fails to impress. Don’t forget to customize with your favorite toppings and enjoy the vibrant colors and textures in every mouthful.
Now, savor the satisfaction of creating a delicious, low-carb masterpiece. Share your taco salad triumphs with friends and family, inspiring them to embrace healthy, flavorful eating. For more keto lunch ideas, gather your ingredients, toss them together with joy, and dig into a meal that’s as delightful to make as it is to devour. Let’s taco ’bout a culinary experience that’s truly unforgettable! Please write in the comments any questions or suggestions you may have. You can also find us on Facebook or Instagram.
More Mexican Recipes:
If this keto Mexican salad got your taste buds dancing, then buckle up! Here are some more knock-your-socks-off low-carb lunch ideas:
- Southwestern Salad Bowl: Not your average salad! We’re talking a full-on fiesta of flavors in every bite.
- Easy Pulled Pork Recipe: Slow-cooked to succulent perfection, this pulled pork is the kind of meal that gets everyone around the table.
- Homemade Mexican Chorizo Recipe: Tired of the store-bought stuff? Wait until you try this chorizo—game changer!
- Chipotle Chicken Recipe: Smoky, spicy, and absolutely addictive. This chicken recipe will be a repeat player in your meal plan.
- Fajita Frittata Breakfast: Who says you can’t have a Mexican fiesta for breakfast? This frittata brings all the fajita goodness right to your morning table.
- Spicy Chorizo Egg Skillet: Wake up and smell the sizzle! This skillet dish is the ultimate way to kickstart your day with some heat.
FAQs
Traditional tacos are not keto-friendly due to the high-carb tortillas. However, you can enjoy tacos on a keto diet by using low-carb tortillas or lettuce wraps.
Keto Taco Salad Recipe
Ingredients
- 1 pound ground beef
- 1 packet of keto-friendly taco seasoning
- 1 head romaine lettuce chopped
- 1 cup cherry tomatoes quartered
- 1 cup shredded cheddar cheese
- 1 avocado diced
- 1 red bell pepper seeded and diced
- ½ cup sour cream
- ¼ cup pickled onions
- ¼ cup jalapeños sliced (optional for heat!)
Creamy Avocado Dressing
- 1 ripe avocado pitted and peeled
- ½ cup fresh cilantro stems removed
- ¼ teaspoon granulated garlic
- ½ cup full-fat coconut milk or heavy cream for that keto richness
- Juice of 1 lime
- Salt and pepper to taste
Instructions
For the Taco Salad
- Brown the meat in a skillet over medium-high heat until cooked through. Do not drain the fat.
- Add in the taco seasoning and mix well. Let it simmer for about 5 minutes, and then allow it to cool before adding it to the lettuce. Remove from the pan for faster cooling.
- On a serving platter large enough for everything, add the Romaine lettuce.
- Sprinkle the meat, vegetables, and shredded cheese over the salad.
- Top with sour cream, pickled onions, and jalapeños if you're feeling spicy.
- Mix it all up, add the dressing, and you're ready to chow down!
For the Creamy Avocado Dressing
- Toss the avocado, cilantro, garlic, and lime juice into a blender or food processor.
- Blend until you've got a smooth base.
- Add in the coconut milk or heavy cream and blend again until creamy.
- Season with salt and pepper. Toss in that jalapeño if you're craving a little spice.
- Blend one more time to mix everything well. If it's too thick, add a splash of water to reach your desired consistency.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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