Keto Taco Salad with Guacamole & Salsa

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 s...

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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

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Print

Keto Taco Salad with Guacamole & Salsa

35 minutes

Yield: 4 servings

Calories per serving: 901

Fat per serving: 74.9g

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!

Notes

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.

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