Keto Taco Salad Recipe
Unlock the secret to a satisfying and delicious meal with this Keto Taco Salad. Packed with zesty flavors, crunchy textures, and a creamy dressing, this salad is a keto-friendly delight perfect for busy weeknights or leisurely weekend feasts. Feeling adventurous? Kick up the spices by adding your favorite hot sauce or extra chili. Elevate your salad game with this hearty, nutrient-packed dish that's versatile and sure to be a regular on your meal rotation.
Servings: 6 servings
Calories: 494kcal
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
I have given some great low carb alternatives, storage tips, topping options and secret tips to ace this recipe. Check out the full recipe to become a pro in making taco salad!
I hope you'll love this recipe as much as I do. Don't forget to rate the recipe and leave your feedback!
Got any questions or suggestions? Let me know.
Nutrition
Serving: 1serving | Calories: 494kcal | Carbohydrates: 10g | Protein: 20g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 228mg | Potassium: 700mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1609IU | Vitamin C: 43mg | Calcium: 193mg | Iron: 2mg
