This keto taco salad recipe is a great option for a low carb salad for taco tuesday. Made with ground beef, shredded cheddar cheese, and a few other favorite toppings, this easy recipe is sure to be a hit with the whole family.

Following a keto lifestyle doesn’t mean you have to sacrifice flavor and taste. In fact, it opens up a world of creative possibilities for creating delicious, low-carb meals. If you love mexican food, you’re a taco lover and you’re looking for a guilt-free option, you’ll love our mouthwatering Keto Taco Salad Recipe.

Packed with savory flavors, fresh ingredients, and the perfect amount of spice, this hearty salad will become your go-to meal for satisfying those taco cravings without breaking ketosis. Let’s dive into this delightful culinary adventure!

If you want to make your own Homemade Taco Seasoning Mix for this low-carb taco salad, try my recipe. It’s made with chili powder, ground cumin, sea salt, black pepper, sweet paprika, garlic powder, onion powder, italian seasoning, and cayenne pepper.

It would also pair well with my Easy Pico De Gallo Recipe.

Table of Contents

INGREDIENTS YOU NEED FOR THE LOW CARB TACO SALAD

You will need the following ingredients listed below to make this keto taco salad bowl (the exact measurements, nutrition information and full recipe are in the recipe card at the bottom of this post):

Taco meat of choice – lean ground beef, ground turkey, ground chicken (choose a higher fat percentage for keto)
Taco seasoning mix
Water
Romaine lettuce – or iceberg lettuce.
Cherry tomatoes or grape tomatoes
Red onion
Avocado
Shredded cheddar cheese – pepper jack is delicious for a bit of a kick.
Fresh cilantro
Jalapeños
Sour cream – or unsweetened greek yogurt
Salsa or pico de gallo
Optional – black olives, bell peppers, tortilla strips, low-carb tortilla bowls, lime juice, green onions, etc.

HOW TO MAKE

Cook the Taco Meat:

In a large skillet, heat olive oil over medium heat (not necessary if using regular ground beef). Brown ground beef or the ground turkey, breaking it apart with a spatula as it cooks.
Drain any excess fat if needed, then stir in 2 tablespoons of the homemade taco seasoning and 1/4 cup of water. Simmer for a few minutes until the meat is well-coated with the seasoning and the water is absorbed. Set the seasoned taco meat aside.

Assemble the Salad:

In a large salad bowl, layer the chopped romaine lettuce as the base.
Top with the seasoned taco meat, cherry tomatoes, diced red onion, sliced black olives, diced avocado, and shredded cheddar cheese.

Dress and Serve:

Add sour cream and salsa to salad.
Garnish with fresh cilantro for a burst of freshness and color.
Toss the salad gently to mix the ingredients and dressing, ensuring every bite is full of delightful flavors.

TIPS AND TRICKS FOR THIS EASY KETO TACO SALAD RECIPE

Customization: Get creative and personalize your taco salad with your favorite keto-friendly toppings like jalapeños, diced bell peppers, or a dollop of guacamole.
Meal Prep: This keto taco salad is perfect for meal prepping. Prepare larger batches of the taco meat and dressing, store them separately, and assemble the salad fresh whenever you’re ready to enjoy it.
Tortilla Chip Substitute: If you’re craving a crunchy texture, consider adding crushed pork rinds or almond flour tortilla chips on top of your salad for a keto-friendly crunch.

CAN I USE GROUND CHICKEN IN THIS RECIPE?

Absolutely! Ground chicken is a great alternative to ground beef or turkey in this recipe. Choose ground chicken with a higher fat percentage for a more keto-friendly option.

CAN I MAKE THE TACO MEAT AHEAD OF TIME?

Yes, you can prepare the seasoned taco meat ahead of time and store it in the refrigerator for up to 3-4 days. When ready to serve, simply reheat the meat on the stovetop or in the microwave.

CAN I ADD BEANS TO THIS RECIPE?

While traditional taco salads often include beans, they are relatively high in carbohydrates. If you’re following a strict keto diet, it’s best to avoid beans. However, if you’re following a low-carb or modified keto diet, you can add black beans or kidney beans in moderation.

CAN I MAKE THIS TACO SALAD VEGAN?

Yes, you can easily make this taco salad vegan by substituting the ground beef or turkey with plant-based protein options like Beyond Meat, lentils, or tofu crumbles. Use a vegan cheese alternative and skip the sour cream in favor of a plant-based dressing or vegan sour cream.

CAN I MAKE A HOMEMADE DRESSING FOR THIS SALAD?

Absolutely! A keto ranch dressing or salad dressing of choice would be delicious on this salad. Personally I find if i add enough sour cream, salsa, and guacamole to this recipe I don’t need it, but many prefer it with dressing.

HOW TO STORE

Refrigeration:
- If you have leftover salad that you want to store for later use, transfer it to an airtight container or sealable plastic bag.
- Store the salad in the refrigerator to keep it fresh and safe to consume.
- The Keto Taco Salad can be refrigerated for up to 2-3 days.
Layer Separation:
- If your salad contains ingredients like tomatoes, avocados, or dressing, consider layering the salad to prevent the dressing from making the greens soggy.
- Place the lettuce at the bottom, followed by the taco meat, cheese, and other toppings.
- Keep the dressing on the side or use individual dressing containers if you plan to take the salad on the go.
Reheating:
- To enjoy the salad as leftovers, simply reheat the taco meat in the microwave or on the stovetop until warmed through.
- Mix the reheated meat with the remaining ingredients and dressing for a delicious meal.
Avocado Handling:
- If your salad includes diced avocado, it’s best to store the avocado separately and add it just before serving. This prevents the avocado from browning and maintains its fresh appearance and taste.

Other Healthy Dinner Ideas You May Want To Try!

Yield: 6 servings