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The Best Keto Mexican Tacos

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Tacos are my go-to meal on busy week days. I always have some of my low-carb tortillas ready to be filled with meat & veggies.

This meal is the closest you can get to "regular" tacos without gluten and carbs. It's ready in just a few minutes and free of preservatives or unnecessary additives often found in ready-made products, including those products that are labeled "keto".

Fill the taco shells with spicy beef, avocado and fresh vegetables and you will feel full for hours!

How To Make Keto Tacos?

You will need my low-carb tortillas for the taco shell. They are easy to make in batches so you can just make one or two tacos at a time, and can keep any dough in the fridge for up to a week.

The taco topping is really simple. You'll need ground beef, heat-stable cooking fat such as ghee, onion, garlic, tomato paste, chili powder and cumin. As always, season to taste and top with any of your favourite taco options such as diced avocado, tomatoes, lettuce, bell peppers, salsa, etc.

What Topping Can I Use For Keto Tacos?

Apart from the avocado, tomatoes and lettuce, you can try any of the following toppings:

Hands-on Overall

Serving size 1 taco

Allergy information for The Best Keto Mexican Tacos

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Pork free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, 1 taco)

Net carbs6.6 grams
Protein28.6 grams
Fat54.3 grams
Calories658 kcal
Calories from carbs 4%, protein 18%, fat 78%
Total carbs17.2 gramsFiber10.6 gramsSugars3.4 gramsSaturated fat18.2 gramsSodium643 mg(28% RDA)Magnesium121 mg(30% RDA)Potassium1,020 mg(51% EMR)

Ingredients (makes 4 tacos)

  • 500 g ground beef (1.1 lb)
  • 4 keto tacos (recipe is here), 8-inch each
  • 1 medium white onion, finely chopped (110 g/ 3.9 oz)
  • 2 cloves garlic
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 tbsp unsweetened tomato puree
  • 2 tbsp ghee, lard or extra virgin coconut oil (30 ml)
  • sea salt and black pepper or cayenne pepper, to taste
  • 1 cup water (240 ml/ 8 fl oz)
Top with:
  • 1 medium avocado, diced (200 g/ 7.1 oz)
  • 1 cup cherry tomatoes (150 g/ 5.3 oz)
  • 1 small head lettuce (100 g/ 3.5 oz)


  1. Prepare the tortillas by following this recipe and creating taco shells. Peel and finely chop the onion and garlic. Place the onion and garlic on a pan greased with ghee and cook over a medium-high heat until lightly browned. Stir to avoid burning. The Best Keto Mexican Tacos
  2. Add the ground beef and cook until browned from all sides while mixing.
    The Best Keto Mexican Tacos
  3. Add the chili powder and ground cumin. If you don't have any of these, use 1 1/2 tsp of paprika. The Best Keto Mexican Tacos
  4. Add the tomato puree and pour in the water. Season with salt and pepper. Mix until well combined and cook until the sauce has reduced to about a quarter and the meat is cooked through. The Best Keto Mexican Tacos
  5. When done, set aside and prepare the vegetable topping. Wash and dry all the vegetables on a paper tissue. Halve, deseed, peel and chop the avocado and chop the tomatoes and lettuce. The Best Keto Mexican Tacos
  6. Start filling the taco shells (recipe is here - follow instructions for taco shells). Start with the meat mixture and top with tomatoes. The Best Keto Mexican Tacos
  7. Add diced avocado and lettuce. Optionally, add other toppings (grated cheddar cheese, soured cream, etc.) The Best Keto Mexican Tacos
  8. Enjoy! Instead of taco shells, you can make Keto Tortilla Chips) and serve the meat as a dip. The Best Keto Mexican Tacos

Ingredient nutritional breakdown (per serving, 1 taco)

Net carbsProteinFatCalories
Best Keto & Paleo Tortillas (KetoDiet blog)
1.6 g5.1 g14 g165 kcal
Beef, minced (ground), raw, grass-fed
0 g21.5 g25 g318 kcal
Onion, white, fresh
2.1 g0.3 g0 g11 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Chile (chili) powder, spices (ancho, chipotle, Mexican chile powder)
0.1 g0.1 g0.1 g2 kcal
Cumin, spices
0.1 g0 g0.1 g1 kcal
Tomato purée (paste, unsweetened)
0.3 g0.1 g0 g1 kcal
0 g0 g7.5 g68 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Water, still
0 g0 g0 g0 kcal
Avocado, fresh
0.9 g1 g7.4 g80 kcal
Tomatoes, cherry, fresh, all varieties
0.7 g0.3 g0.1 g6 kcal
Lettuce (Little Gem), fresh
0.4 g0.2 g0.1 g3 kcal
Total per serving, 1 taco
6.6 g28.6 g54.3 g658 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (6)

Am I missing something here where is the recipe for the Tacos used (not the tortillas)

The recipe for taco shells is in the same post as the tortillas - please, follow instructions for taco shells in this post: The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos

Love the tortillas, made them last night with some crockpot meat & guacamole! Thanks 😊

Thank you Amanda, glad you liked them! 😊

Your link for the tortilla recipe is broken.

Thanks - fixed 😊