Keto Taco Salad
A hearty Tex-Mex bowl of seasoned ground beef, crisp romaine, avocado, and sharp cheddar over a tangy lime-sour cream drizzle. At just 6.5g net carbs and ready in 25 minutes, it delivers all the taco-night flavor without the shell or the carb crash.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This loaded Tex-Mex bowl swaps the carb-heavy shell for crisp romaine and piles on seasoned beef, avocado, and sharp cheddar for a satisfying low-carb lunch. It's fast enough for a weeknight and sturdy enough to prep ahead for the week.
Ingredients
- 1 lb (450g) ground beef (80/20)
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp fine sea salt
- 8 cups chopped romaine lettuce
- 1 cup shredded sharp cheddar cheese (4 oz)
- 1 medium avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sour cream
- 2 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 7-8 minutes. Drain excess fat if desired.
- 2
Stir in the chili powder, cumin, smoked paprika, garlic powder, and salt along with 2 tablespoons of water. Simmer for 2-3 minutes until the spices coat the beef and the liquid reduces. Remove from heat.
- 3
In a small bowl, whisk together the sour cream and 1 tablespoon of the lime juice to make a quick drizzle.
- 4
Divide the chopped romaine among 4 bowls. Top each with the seasoned beef, shredded cheddar, diced avocado, and cherry tomatoes.
- 5
Drizzle with the lime-sour cream, scatter the cilantro over the top, and finish with the remaining lime juice. Serve immediately.
Tips & notes
- For meal prep, store the cooked beef and chopped veggies separately and assemble just before eating so the lettuce stays crisp. The beef keeps for up to 4 days refrigerated.
- Swap the sour cream for full-fat Greek yogurt or a dairy-free alternative if needed, and use ground turkey for a leaner option (adjust the fat accordingly).
- Add sliced jalapeños, diced red onion, or a handful of crushed pork rinds for extra crunch without adding meaningful carbs.
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Frequently asked questions
- How many carbs are in keto taco salad?
- This keto taco salad has 6.5g net carbs per serving (11.5g total carbs minus 5g fiber). Each of the 4 servings also delivers about 525 calories, 31g protein, and 41g fat, keeping it firmly within keto macros.
- Can I make keto taco salad ahead of time?
- Yes. Cook the seasoned beef and chop the vegetables up to 4 days in advance, but store them separately. Keep the avocado and lime-sour cream drizzle until assembly so the salad stays fresh and the lettuce stays crisp.
- What can I use instead of taco shells to keep it keto?
- Skip the shells entirely and serve over crisp romaine. For crunch, add crushed pork rinds, baked cheese crisps, or toasted slivered almonds, all of which add texture with almost no net carbs.
