Low Carb Taco Salad

This low carb taco salad is a wonderful way to enjoy your favorite Mexican flavors with a fraction of the carbohydrates! Gluten free and keto friendly recipe.

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Mexican food can often feel heavy and filling - which is great if you want some comfort food on a cold day. But if you want to enjoy the same flavors in a lighter dish, this salad is perfect for you! 

It contains a fantastic union of ground beef, avocado, cheese, lettuce, salsa, and more! To season the beef I have used my low carb Mexican seasoning blend - which I have made up in bulk in the pantry at all times. It's just dried oregano, cumin, and paprika - and it's a wonderful way to seasoning everything from steak to chicken to shrimp!

Check out all my low carb salad recipes!

How to Make a Low Carb Taco Salad

Add a little olive oil to a large skillet and place over a medium heat. Add some ground beef and cook until browned all over, breaking it up as it cooks.

While the meat is cooking, prepare the base of the salad with shredded lettuce and halved cherry tomatoes. Dice an avocado but do not add it yet to the salad.

Drain any excess liquid from the cooked meat, then add the seasoning blend and some low carb salsa. I love the Green Mountain Gringo salsa which you can buy from Netrition (available in mild, medium, or hot!). 

Remove from the heat and spoon the beef over the salad. Add some shredded cheese over the beef, then garnish with the avocado, together with some cilantro leaves and sliced fresh jalapeños. Serve warm.

You could also add black olives and/or sour cream, too!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Taco Salad

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This low carb taco salad is a wonderful way to enjoy your favorite Mexican flavors with a fraction of the carbohydrates! Gluten free and keto friendly recipe.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Net Carbs: 3

Calories: 473

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 1 tbs olive oil
• 1 lb ground beef
• 4 oz shredded lettuce
• 8 cherry tomatoes halved
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• ¼ cup low carb salsa
• ¼ cup shredded cheese eg Mexican blend
• 1 avocado diced
• fresh cilantro leaves and sliced jalapeños to garnish

Equipment

• Calphalon Hard Anodized Nonstick Fry Pan Skillet, 12", Black

Step-by-Step Instructions

 

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1. Add the olive oil to a large skillet and place over a medium heat. Add the ground beef and cook until browned all over, breaking it up as it cooks.
2. While the meat is cooking, prepare the base of the salad with shredded lettuce and halved cherry tomatoes.
3. Drain any excess liquid from the cooked meat, then add the oregano, cumin, paprika, and low carb salsa.
4. Remove from the heat and spoon the beef over the salad. Add the shredded cheese over the beef, then garnish with the avocado, together with the cilantro and sliced jalapeños.

Nutrition

Calories: 473kcalCarbohydrates: 9gProtein: 35gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 19gTrans Fat: 1gCholesterol: 108mgSodium: 275mgFiber: 6gSugar: 3gNet Carbs: 3g

Notes

3g net carbs per serving (quarter of the salad)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.