Easy & Delicious Keto Taco Salad Recipe | Low-Carb Mexican

If you’re following a ketogenic lifestyle and craving bold Mexican flavors, the Keto Taco Salad Recipe is a game-changer. This low-carb twist on a classic taco salad delivers all the taste without the carbs. Packed with seasoned ground beef, crunchy lettuce, creamy avocado, tangy sour cream, and zesty salsa, this salad is satisfying, nutrient-dense, and incredibly easy to make.

Perfect for lunch, dinner, or meal prep, this dish is customizable and ideal for keto dieters looking to enjoy their favorite foods without breaking their carb limit. Whether you’re a long-time keto follower or just exploring low-carb meals, this recipe is quick to prepare, rich in flavor, and a hit with the whole family.

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Recipe Overview

• Recipe Name: Keto Taco Salad Recipe

• Course: Main Course

• Cuisine: Mexican, American

• Prep Time: 10 minutes

• Active Time (Cooking): 10 minutes

• Resting Time: 5 minutes

• Total Time: 25 minutes

• Servings: 4

• Calories (per serving): ~450 kcal

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Equipment Needed

To prepare this keto taco salad, you’ll need:

• Large skillet

• Wooden spoon or spatula

• Chef’s knife

• Cutting board

• Salad bowl or individual serving bowls

• Measuring cups and spoons

• Colander (optional, for rinsing lettuce)

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Ingredients

Here’s what you’ll need to make the Keto Taco Salad:

For the Taco Meat:

• 1 lb (450g) ground beef (80/20 or 85/15 preferred for flavor)

• 1 tbsp olive oil or avocado oil (if needed)

• 1 tbsp chili powder

• 1 tsp ground cumin

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp cayenne pepper (optional for heat)

• Salt and pepper to taste

• 2 tbsp tomato paste

• ¼ cup water

For the Salad Base:

• 6 cups chopped romaine lettuce or mixed greens

• 1 medium avocado, diced

• ½ cup cherry tomatoes, halved

• ¼ cup red onion, finely chopped

• ½ cup shredded cheddar or Mexican blend cheese

• ¼ cup sour cream

• ¼ cup salsa (sugar-free or homemade)

• 2 tbsp sliced black olives (optional)

• Fresh cilantro for garnish (optional)

• Lime wedges for serving (optional)

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Instructions

1. Prepare the Taco Meat

• Heat a large skillet over medium heat. If your beef is very lean, add a tablespoon of olive or avocado oil.

• Add the ground beef, breaking it up with a spoon or spatula. Cook until fully browned (about 6–8 minutes).

• Drain excess fat if necessary.

• Add chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.

• Stir in tomato paste and water. Mix until evenly coated and simmer for 2–3 minutes until thickened and flavorful.

• Remove from heat and allow to rest for about 5 minutes while you prepare the salad.

2. Assemble the Salad

• In a large salad bowl or individual bowls, add the chopped lettuce as a base.

• Top with diced avocado, cherry tomatoes, chopped onion, shredded cheese, and black olives.

• Spoon the seasoned taco meat evenly across the top.

• Add a dollop of sour cream and a spoonful of salsa to each serving.

• Garnish with fresh cilantro and a squeeze of lime juice for extra brightness, if desired.

3. Serve and Enjoy

• Serve immediately while the taco meat is still warm.

• This dish can be enjoyed on its own or with low-carb tortilla chips or cheese crisps for added crunch.

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Nutritional Information (Per Serving – Approximate)

• Calories: 450 kcal

• Fat: 34g

• Protein: 28g

• Carbohydrates: 8g

• Net Carbs: 5g (after subtracting fiber)

• Fiber: 3g

• Sugar: 2g

• Sodium: 600mg

• Cholesterol: 80mg

Note: Nutritional values may vary based on specific ingredient brands and quantities used.

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Tips & Variations

• Protein Swap: Use ground turkey, chicken, or even tofu for a different protein source.

• Extra Crunch: Add crushed pork rinds or keto cheese crisps for a crunchy texture.

• Heat Level: Adjust cayenne pepper or add jalapeños if you like it spicier.

• Meal Prep Friendly: Store cooked taco meat separately from salad ingredients and assemble fresh when ready to eat.

• Dressing Option: Mix sour cream with lime juice, cumin, and garlic powder for a quick creamy dressing.

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Why You’ll Love This Keto Taco Salad

• Low in Carbs: Perfect for anyone following a keto or low-carb diet.

• Quick to Make: 25 minutes from start to finish.

• Filling and Flavorful: Healthy fats and protein keep you satisfied.

• Customizable: Add or subtract ingredients to suit your taste.

• Family-Friendly: Loved by keto and non-keto eaters alike.

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Storage & Reheating Tips

• Storage: Store taco meat and salad components separately in airtight containers.

• Refrigeration: Meat can last up to 4 days in the fridge. Salad ingredients (without dressing) stay fresh for 2–3 days.

• Reheating: Reheat taco meat in a skillet or microwave before assembling the salad.

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Final Thoughts

This Keto Taco Salad Recipe is the perfect marriage of convenience and flavor. It brings together all the beloved elements of a classic taco night in a nutritious, keto-friendly format. Whether you’re looking to spice up your weekday lunch, prep easy meals, or entertain guests with dietary preferences, this dish checks every box. Delicious, quick, and incredibly satisfying, it’s a must-try for anyone on a low-carb journey.