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Keto Taco Salad Recipe

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A flavorful and low-carb Keto Taco Salad recipe featuring seasoned ground beef, fresh pico de gallo, creamy guacamole, and crisp romaine lettuce for a satisfying and nutritious meal.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Low Carb

Ingredients

Ground Beef and Seasoning

  • 1 lb Ground Beef (85/15)
  • 2 tbsp Homemade Taco Seasoning
  • 1 tbsp Olive Oil
  • 1/2 Yellow Onion (sliced thin)
  • Natural Ancient Sea Salt (to taste)
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Black Pepper

Pico De Gallo

  • 2 Tomatoes (diced)
  • 1/2 small White Onion (thinly diced)
  • 1 Jalapeno (thinly diced, seeds and veins included for spiciness)
  • 1/4 cup Cilantro (chopped)
  • 1 Lime (juiced)
  • 1/2 tsp Natural Ancient Sea Salt

Guacamole

  • 2 Avocados (ripe)
  • 1/4 cup Red Onion (diced)
  • 1/4 cup Cilantro (fresh, chopped)
  • 1 Lime (juiced)
  • Natural Ancient Sea Salt (to taste)

Salad Base and Garnishes

  • 10 oz Romaine Lettuce (triple washed)
  • 1/3 cup Sharp Cheddar Cheese (shredded) or Mexican Cheese Blend
  • Sour Cream (to taste)

Instructions

  1. Prepare Pico De Gallo: Combine diced tomatoes, white onion, jalapeno, cilantro, lime juice, and sea salt in a small bowl. Mix well with a fork, then refrigerate to allow flavors to meld.
  2. Make Guacamole: Mash ripe avocados in a separate bowl. Add diced red onion, chopped cilantro, lime juice, and sea salt. Stir to combine and refrigerate to develop flavors.
  3. Cook Onions: Heat olive oil in a skillet over medium-high heat. Add sliced yellow onions and sauté until translucent, about 3 minutes.
  4. Brown Ground Beef: Add ground beef to the skillet with onions. Cook until browned and no longer pink, breaking it apart as it cooks.
  5. Add Seasoning: Stir in homemade taco seasoning and mix thoroughly to combine. Taste and add about 1/4 teaspoon sea salt if needed.
  6. Assemble Salad: In serving bowls, layer chopped romaine lettuce, cooked taco meat, shredded cheddar cheese, prepared pico de gallo, a dollop of sour cream, and guacamole.

Notes

  • You can adjust the spiciness by removing jalapeno seeds or veins if desired.
  • Use fresh lime juice for the best flavor in both pico de gallo and guacamole.
  • This recipe is perfect for meal prep as pico de gallo and guacamole can be made ahead and stored refrigerated.
  • To make it fully dairy-free, omit the cheese and sour cream or substitute with plant-based alternatives.
  • If you prefer a milder flavor, reduce or omit jalapeno from the pico de gallo.

Find it online: https://cheftinaskitchen.com/keto-taco-salad-recipe/