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30-Minute Keto Taco Salad
5 from 9 votes

30-Minute Keto Taco Salad

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

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

Ingredients

Taco seasoning:
  • 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon Coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin ground
  • ¼ teaspoon cayenne pepper
Meat:
  • 1 tablespoon avocado oil
  • 1 pound ground beef 85/15
  • 1 tablespoon garlic minced, fresh
Salad:
  • 5 ounces lettuce shredded
  • ½ cup cherry tomato 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

Instructions

    Cup of Yum
  1. In a small bowl, mix the taco seasoning ingredients: salt, chili powder, onion powder, coriander, smoked paprika, ground cumin, and cayenne pepper. Set aside.
  2. 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.
  3. Add the garlic and taco seasoning. Cook, stirring, for 2 more minutes, until the meat is well-coated. Turn the heat off.
  4. 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.

Nutrition Information

Calories 318kcal (16%) Carbohydrates 7g (2%) Protein 21g (42%) Fat 23g (35%) Saturated Fat 10g (50%) Sodium 480mg (20%) Fiber 3g (12%) Sugar 2g (4%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 318

% Daily Value*

Calories 318kcal 16%
Carbohydrates 7g 2%
Protein 21g 42%
Fat 23g 35%
Saturated Fat 10g 50%
Sodium 480mg 20%
Fiber 3g 12%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.