This Loaded Keto Taco Salad Is My Favorite, Easy Dinner Idea!
Dig into this keto taco salad recipe. It’s one of our very favorites!
The absolute best keto taco salad you’ve ever had is right here!
We’re not kidding when we say this low carb taco salad is amazing. It’s so good, it puts the ones you get at Mexican restaurants to shame. It seems that the taco salads you get at restaurants often leave you wanting more… either not enough protein, they skimp on the guacamole, or your salad ends up being all lettuce. No bueno!
Well, not with this version!
“What should I eat for dinner?” This keto taco salad is the answer!
We went all out with the toppings on this baby! Cotija and shredded cheddar make for the perfect cheesy flavor combo. And don’t pass up the crema con sal or Mexican table cream (as a swap for regular sour cream) if it’s available in a store near you. The crema con sal and salsa work together to create the perfect dressing.
For anyone missing that crunch on keto, we thought of you too! To keep the carbs low, we swapped out tortillas for cheese wraps. I used the Folios brand but they can be hard to find, so swapping in cheese slices will work just as well for the chips. Be careful not to munch on too many before they make their way into the salad! 😂
The best part about this salad is that you have the option of serving it two ways. You can assemble this keto Mexican salad on a big platter for serving, or you can serve this “taco bar” style, and let people build their own salads. Either way works, but the latter is better for picky eaters.
Tips for making this loaded keto taco salad:
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- Make your cheese chips while the ground beef is cooking to save on time. The chips will take anywhere from six to ten minutes to bake and are done when they start to turn slightly brown around the edges.
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- This low carb taco salad has only 6.5g of net carbs per serving! That’s awesome for a meal. But if you want to keep your carbs even lower, reduce or omit the cherry tomatoes and red onion. Keep in mind that vegetables aren’t really going to spike your blood sugars and the amount of fiber, fat, and protein in the salad will help keep blood sugar stable.
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- Use our homemade taco seasoning recipe to add flavor without the fillers.
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- Get creative with toppings that you love to enjoy! Not a fan of jalapeños? Swap them out for green bell pepper.
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- Use your favorite salsa or try this keto jicama pico de gallo recipe! It’s so refreshing and YUM.
Loaded Keto Taco Salad
yield: 8 SERVINGS
prep time: 20 MINUTES
cook time: 15 MINUTES
total time: 35 MINUTES
A crunchy & fresh romaine and cabbage blend is topped with a plethora of vibrant veggies and taco meat for the best over-the-top Mexican-inspired salad.
Ingredients
- 1 pound of 80/20 grass-fed ground beef
- 2 cheddar cheese wraps or slices, each cut into 8 triangles
- 6 cups of romaine lettuce, chopped
- 10 oz. package of shredded cabbage
- 2 tablespoons taco seasoning (I used our homemade recipe)
- 1/2 cup red onion, chopped
- 1 cup of radishes, thinly sliced
- 1/4 cup green onions, chopped
- 2 ripe avocados, sliced
- 1 pint of cherry tomatoes, cut in half
- 2 jalapeños, sliced thin, optional (or green bell pepper)
- 2.25 oz. can of sliced black olives, drained
- 1/2 cup cotija, crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup Mexican Table Cream (Mexican sour cream)
- 1 cup of salsa
- 1/4 cup fresh cilantro, stems removed
- 2 limes, sliced into wedges
- hot sauce of choice, optional
Directions
1
Preheat oven to 375 degrees.
2
Brown ground beef in a large skillet over medium heat. Mix in taco seasoning. Stir occasionally. It will take about 10 minutes or so for the ground beef to cook.
3
While the ground beef is cooking, bake the cheese triangles to make "chips".
Arrange the triangles in a single layer with space between each triangle on a large baking sheet lined with parchment paper. Lightly sprinkle the cheese triangles with taco seasoning. Bake for 6 to 10 minutes, depending on your oven. The chips are done when the edges start to turn golden brown. Let the cheese chips cool before removing them from the baking sheet, about 5 minutes.
4
When the ground beef and cheese "chips" are done, assemble the salad.
Mix together the romaine lettuce and shredded cabbage as your lettuce base. You can make the entire salad on a platter or leave all the toppings in individual bowls and let people make their own taco salads like a taco bar.
5
To make the large platter salad, spread the romaine lettuce and shredded cabbage mix on the platter. Top with ground beef, red onion, radishes, green onions, avocado, cherry tomatoes, jalapeños, olives, cotija, shredded cheddar cheese, salsa, crema con sal, cilantro, Folios cheese chips, and garnish with lime wedges.
6
Toss salad together before eating. Enjoy!
Nutrition Information
Yield: 8 salads, Serving Size: 1 salad
Amount Per Serving:
423 calories Calories | 31.5g Fat | 12.2g Total Carbs | 5.6g Fiber | 4.5g Sugar | 20.6g Protein | 6.5g Net Carbs
Give this keto taco salad a permanent place on your weekly meal plan!
This easy low carb Mexican taco salad will quickly become a staple recipe, even for busy weeknights! The best part is that you can personalize it to your tastes.
My Hip sidekick, Jenna, tried out this recipe and here’s what she had to say:
“This is so fresh and so packed with flavor, I could eat it every day with no hesitation! I could not possibly pick a favorite part, everything just goes so well together, YUM! Those chips are so awesome, I’ve been snacking on them all day waiting to put this whole thing together for dinner. Of course, the salad itself didn’t disappoint either. I’ll definitely be making this again and it’s plenty for the entire family!”
Love taco salad? Check out all of our keto salad recipes right here!
This looks so yummy! Can’t wait to put it together this week!😋
Yay! Hope you love it!
What r cheese wraps or slices? Real cheese or cheese tortillas?
Cheese wraps can be purchased in some stores and they are made from real cheese. They can sometimes be hard to find, so you can just use real cheese as an alternative. Hope this helps! ❤️🧀