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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
Nutritional values (per 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)
Instructions
- 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.
- Add the ground beef and cook until browned from all sides while mixing.
- Add the chili powder and ground cumin. If you don't have any of these, use 1 1/2 tsp of paprika.
- 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.
- 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.
- Start filling the taco shells (recipe is here - follow instructions for taco shells). Start with the meat mixture and top with tomatoes.
- Add diced avocado and lettuce. Optionally, add other toppings (grated cheddar cheese, soured cream, etc.)
- Enjoy! Instead of taco shells, you can make Keto Tortilla Chips) and serve the meat as a dip.
Ingredients
- 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)
- 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)
Instructions
- 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.
- Add the ground beef and cook until browned from all sides while mixing.
- Add the chili powder and ground cumin. If you don't have any of these, use 1 1/2 tsp of paprika.
- 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.
- 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.
- Start filling the taco shells (recipe is here - follow instructions for taco shells). Start with the meat mixture and top with tomatoes.
- Add diced avocado and lettuce. Optionally, add other toppings (grated cheddar cheese, soured cream, etc.)
- Enjoy! Instead of taco shells, you can make Keto Tortilla Chips) and serve the meat as a dip.
Nutrition (per serving, 1 taco)
Calories658kcal
Net Carbs6.6g
Carbohydrates17.2g
Protein28.6g
Fat54.3g
Saturated Fat18.2g
Fiber10.6g
Sugar3.4g
Sodium643mg
Magnesium121mg
Potassium1,020mg
Detailed nutritional breakdown (per 1 taco)
| Total per 1 taco |
| 6.6 g | 28.6 g | 54.3 g | 658 kcal |
| Best Keto & Paleo Tortillas (KetoDiet blog) |
| 1.6 g | 5.1 g | 14 g | 165 kcal |
| Beef, minced (ground), raw, grass-fed |
| 0 g | 21.5 g | 25 g | 318 kcal |
| Onion, white, fresh |
| 2.1 g | 0.3 g | 0 g | 11 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Chile (chili) powder, spices (ancho, chipotle, Mexican chile powder) |
| 0.1 g | 0.1 g | 0.1 g | 2 kcal |
| Cumin, spices |
| 0.1 g | 0 g | 0.1 g | 1 kcal |
| Tomato purée (paste, unsweetened) |
| 0.3 g | 0.1 g | 0 g | 1 kcal |
| Ghee |
| 0 g | 0 g | 7.5 g | 68 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Avocado, fresh |
| 0.9 g | 1 g | 7.4 g | 80 kcal |
| Tomatoes, cherry, fresh, all varieties |
| 0.7 g | 0.3 g | 0.1 g | 6 kcal |
| Lettuce (Little Gem), fresh |
| 0.4 g | 0.2 g | 0.1 g | 3 kcal |
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