30-Minute Keto Taco Salad

Name: 30-Minute Keto Taco Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 teaspoon Diamond Crystal kosher salt; 1 tablespoon chili powder; 1 teaspoon onion powder; 1 teaspoon Coriander; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; ¼ teaspoon cayenne pepper; 1 tablespoon avocado oil; 1 pound ground beef; 1 tablespoon fresh garlic; 5 ounces lettuce; ½ cup cherry tomatoes; ¼ cup red onion; 1 Jalapeño; 1 cup cheddar cheese; ⅓ cup salsa; ⅓ cup guacamole; ⅓ cup sour cream

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
6 servings
Calories
318 kcal
Course
Main Course
Cuisine
Mexican

30-Minute Keto Taco Salad

Winston Campbell

Report

This keto taco salad is the perfect alternative to traditional tacos. It's gorgeous, filling, and surprisingly easy to make.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

Taco seasoning:

1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon Coriander
1 teaspoon smoked paprika
1 teaspoon ground cumin
¼ teaspoon cayenne pepper

Meat:

1 tablespoon avocado oil
1 pound ground beef 85/15
1 tablespoon fresh garlic minced

Salad:

5 ounces lettuce shredded
½ cup cherry tomatoes halved
¼ cup red onion thinly sliced
1 Jalapeño seeded and sliced; optional
1 cup cheddar cheese sharp, shredded

Condiments:

⅓ cup salsa
⅓ cup guacamole
⅓ cup sour cream

Add to Shopping List

Instructions

In a small bowl, mix the taco seasoning ingredients: salt, chili powder, onion powder, coriander, smoked paprika, ground cumin, and cayenne pepper. Set aside.
Heat the avocado oil in a large 12-inch skillet over medium-high heat for about 2 minutes. Add the ground beef and cook, stirring and breaking up the meat as you cook, until it's browned, for about 5 minutes. Drain, then return to the skillet.
Add the garlic and taco seasoning. Cook, stirring, for 2 more minutes, until the meat is well-coated. Turn the heat off.
To make the salad, arrange the ingredients on a large serving plate. Start with a layer of shredded lettuce, then arrange the remaining ingredients on top of the lettuce: cooked ground beef, shredded cheddar, salsa, guacamole, sour cream, sliced red onions, sliced cherry tomatoes, and sliced seeded jalapeno.

Notes

There's no need to add a dressing to this salad. The toppings - salsa, guacamole, and sour cream - work beautifully as a dressing when mixed into the salad.
If you still want to make a dressing, whisk 2 tablespoons of olive oil, 2 tablespoons of lime juice, 2 tablespoons of sour cream, 1 teaspoon of minced garlic, ½ teaspoon of ground cumin, and ¼ teaspoon of sea salt. Ranch dressing is also good with this salad.
After presenting the beautiful salad, you can take it back to the kitchen, dump everything into a huge bowl, mix, and serve.
Make sure to wear gloves when handling jalapeno peppers.
I don't recommend keeping any leftovers. The problem ingredients are lettuce and avocado. Both do not do well as leftovers, so it's best to finish them immediately. You can keep the cooked ground beef separately if you made more than you need for the salad. Keep it in a sealed container in the fridge for up to 3 days, and reheat it in the microwave at 50% power.
Another option, if you'd like to make this salad as meal prep, is to prepare everything in advance except for the lettuce and guacamole and add those at the last minute.