Mexican has always been one of my favorites, even before going keto. It can be switched up to fit any diet, so if you are ever cooking for someone with an allergy, it is usually pretty easy to omit or find a replacement for them.
For this taco salad, I made a simple base of lettuce, tomatoes, and onions. I layered it with taco meat, made some homemade guacamole, added in some creamy salsa, and garnished with some lime juice, cilantro, and Mexican cheese on top!
Yields 4 servings of Keto Taco Salad with Guacamole & Salsa
The Preparation
Taco Salad:
- 2 tablespoon olive oil
- 28 ounce ground beef
- 2 tablespoon taco seasoning
- 5 ounce romaine lettuce, sliced thin
- 4 ounce fresh tomatoes, diced
- 1/4 medium red onion, wedges
Guacamole:
- 2 medium avocado
- 2 teaspoon fresh garlic, minced
- 1 tablespoon lime juice
- 2 tablespoon fresh cilantro
- 1/4 medium red onion, diced
- Salt and pepper to taste
Salsa:
- 1/4 cup mayonnaise
- 1/4 cup salsa
- Salt and pepper to taste
Garnish:
- 1/2 cup shredded Mexican casserole
- 4 tablespoon fresh cilantro
- 1 medium lime
The Execution
1. Measure out and prepare all the ingredients.
2. Peel and de-seed the avocado. Mash it up in a bowl using a fork.
3. Add in the minced garlic, lime juice, chopped cilantro, and diced onion. Stir this all together while mashing it all into the avocado. Season with salt and pepper. Keep stirring and mashing until you get to your preferred guacamole texture.
4. In a frying pan over medium heat, add olive oil and the ground beef. Cook until the meat starts to turn darker brown, about 8-10 minutes.
5. After the meat is almost cooked through, add in the taco seasoning and stir so it all mixes together. Let simmer for 2-4 minutes more.
6. Make the salsa by combining mayonnaise and salsa in a bowl. Stir to combine well.
7. Plate the lettuce, tomatoes, and onions as the base of the salad. Layer it with the taco meat, guacamole, and creamy salsa.
8. Finish it off with lime wedges, shredded cheese, and of course cilantro!
This makes a total of 4 servings of Keto Taco Salad with Guacamole & Salsa. Each serving comes out to be 901 calories, 74.9g fat, 8.7g net carbs, and 40.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2.00 tablespoon olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| 28.00 ounce ground beef | 2016 | 158.8 | 0 | 0 | 0 | 136.3 |
| 2.00 tablespoon taco seasoning | 55 | 0 | 9.9 | 2.2 | 7.7 | 0.8 |
| 5.00 ounce romaine lettuce | 24 | 0.4 | 4.7 | 3 | 1.7 | 1.7 |
| 4.00 ounce fresh tomatoes | 20 | 0.2 | 4.4 | 1.4 | 3.1 | 1 |
| 0.25 medium red onion | 10 | 0 | 2.4 | 0.3 | 2.1 | 0.3 |
| 2.00 medium avocado | 601 | 55.5 | 31.1 | 24.5 | 6.6 | 7.1 |
| 2.00 teaspoon fresh garlic | 8 | 0 | 1.9 | 0.1 | 1.8 | 0.4 |
| 1.00 tablespoon lime juice | 4 | 0 | 1.3 | 0.1 | 1.2 | 0.1 |
| 2.00 tablespoon fresh cilantro | 0 | 0 | 0.1 | 0.1 | 0 | 0 |
| 0.25 medium red onion | 10 | 0 | 2.4 | 0.3 | 2.1 | 0.3 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.25 cup mayonnaise | 374 | 41.2 | 0.3 | 0 | 0.3 | 0.5 |
| 0.25 cup salsa | 20 | 0 | 4 | 2 | 2 | 0 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.50 cup shredded mexican blend cheese | 200 | 16.2 | 1 | 0 | 1 | 13.4 |
| 4.00 tablespoon fresh cilantro | 1 | 0 | 0.2 | 0.1 | 0 | 0.1 |
| 1.00 medium lime | 20 | 0.1 | 7.1 | 1.9 | 5.2 | 0.5 |
| Totals | 3604 | 299.6 | 70.6 | 35.9 | 34.7 | 162.5 |
| Per Serving (/4) | 901 | 74.9 | 17.7 | 9 | 8.7 | 40.6 |
Keto Taco Salad with Guacamole & Salsa
Ingredients
Taco Salad:
- 2 tablespoon olive oil
- 28 ounce ground beef
- 2 tablespoon taco seasoning
- 5 ounce romaine lettuce sliced thin
- 4 ounce fresh tomatoes diced
- ¼ medium red onion wedges
Guacamole:
- 2 medium avocado
- 2 teaspoon fresh garlic minced
- 1 tablespoon lime juice
- 2 tablespoon fresh cilantro
- ¼ medium red onion diced
- Salt and pepper to taste
Salsa:
- ¼ cup mayonnaise
- ¼ cup salsa
- Salt and pepper to taste
Garnish:
- ½ cup shredded Mexican casserole
- 4 tablespoon fresh cilantro
- 1 medium lime
Instructions
- Measure out and prepare all the ingredients.
- Peel and de-seed the avocado. Mash it up in a bowl using a fork.
- Add in the minced garlic, lime juice, chopped cilantro, and diced onion. Stir this all together while mashing it all into the avocado. Season with salt and pepper. Keep stirring and mashing until you get to your preferred guacamole texture.
- In a frying pan over medium heat, add olive oil and the ground beef. Cook until the meat starts to turn darker brown, about 8-10 minutes.
- After the meat is almost cooked through, add in the taco seasoning and stir so it all mixes together. Let simmer for 2-4 minutes more.
- Make the salsa by combining mayonnaise and salsa in a bowl. Stir to combine well.
- Plate the lettuce, tomatoes, and onions as the base of the salad. Layer it with the taco meat, guacamole, and creamy salsa.
- Finish it off with lime wedges, shredded cheese, and of course cilantro!
