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Keto Taco Salad with salads on the side

Keto Taco Salad

Megan Ellam
The perfect keto taco salad for all year-round enjoyment. This is a quicky and easy low carb salad that everyone will love!
5 from 3 votes!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Lunch and Dinner
Cuisine Mexican
Servings 4 people
Calories 490 kcal

Ingredients
 
 

QUICK PICO DE GALLO

  • 1/4 red onion finely diced
  • 1 small tomato finely diced
  • 1/2 bunch fresh coriander leaves roughly chopped
  • Zest and juice of half a lime
  • 1/2 teaspoon chilli salt or Tajin Seasoning
  • Salt and pepper to taste

EASY SMOKEY RANCH

  • 3 tablespoons sour cream
  • 1 tablespoon Mayonnaise click link for recipe
  • 1 tablespoon chipotles in adobo reduce for less spicy if preferred
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried dill
  • Salt and pepper to taste

TO SERVE

  • 2 cups Romaine or Iceberg lettuce chopped
  • 1/2 cup shredded cheese
  • 1 avocado diced
  • Fresh coriander leaves sliced spring onions, lime wedges
  • Mad Creations Wraps or tortilla chips

Instructions
 

CONVENTIONAL METHOD

  • Add avocado oil to a large wide saucepan over medium-high heat. Once hot add taco seasoning and ground beef and cook until nicely browned.
  • Meanwhile prepare pico; add all ingredients to a small bowl or jar; toss or shake to combine and set aside.
  • In another small bowl combine all the easy ranch ingredients together and reserve.
  • Divide lettuce between 4 serving bowls. Top with ground beef, a drizzle of the ranch dressing, cheese and avocado. Garnish with coriander leaves, spring onions, and lime wedges.

THERMAL METHOD

  • Add avocado oil to the mixer bowl and heat 3 min/100°C/speed 1. Add taco seasoning and ground beef and cook 8 min/120°C/reverse/speed 2. Discard any cooking liquid and set aside. Alternatively, for any TM6 owners divide the mince into two equal amounts and use the sizzle function to brown. Or prepare as per step 1 in conventional method for a nicely browned beef.
  • To a clean bowl add all pico ingredients and chop 3 sec/speed 4. Scrape down the sides of the bowl and repeat if a finer dice is preferred.
  • Place all the easy ranch ingredients into the mixer bowl and mix 5 sec/speed 3. Transfer to a small bowl and reserve.
  • Divide lettuce between 4 serving bowls. Top with ground beef, a drizzle of the ranch dressing, cheese and avocado. Garnish with coriander leaves, hemp seeds, spring onions, and lime wedges.

Notes

  1. Use avocado or olive oil.
  2. Any ground meat of choice can be used. Substitute, strips of beef, shredded chicken, pork or lamb.
  3. For a vegan alternative use plant-based mince.
  4. Chipotles in adobo can be found in most supermarkets. I dont find them spicy but if the dressing is too hot for you add more sour cream.
  5. Can be layered in a Mason Jar for lunches. See blog post for more details.

Nutrition

Serving: 1serveCalories: 490kcalCarbohydrates: 7gProtein: 24gFat: 41gSaturated Fat: 13gCholesterol: 97mgSodium: 531mgPotassium: 654mgFiber: 4gSugar: 2gVitamin A: 523IUVitamin C: 10mgCalcium: 110mgIron: 3mgMagnesium: 40mgNet Carbs: 3g
Keyword easy keto taco salad, keto taco salad, keto taco salad recipe
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