Low Carb Taco Bowl Recipes
LOW-CARB TACO BOWL
This Low-Carb Taco Bowl will satisfy any Taco Tuesday craving with lashings of spices and topped with generous servings of sour cream, avocado and shredded cheese. And ready in under 30 minutes...
Provided by Abbie Brooks
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- Place a frypan over medium-high heat, add the oil and onion. Cook for 2 minutes until softened.
- While onion is cooking chop the cilantro.
- Add the ground beef, breaking up any lumps with a wooden spoon and cook for about 5 minutes or until browned.
- Add spices, salt and pepper, tomato paste and ½ cup water.
- Reduce heat to medium-low and simmer for at least 5 mins (or leave to simmer until ready to serve).
- Stir in the cilantro.
- While the meat is simmering, prepare the toppings.
- Finely chop the tomato and add some salt and pepper.
- Slice the lettuce into strips, slice the avocado.
- When the beef sauce is ready, add to your bowl and layer up with tomato, avocado, lettuce, cheese, sour cream and jalapenos.
Nutrition Facts : Calories 481 kcal, Carbohydrate 15 g, Protein 27 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 94 mg, Sodium 250 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving
EASY HEALTHY TACO SALAD RECIPE WITH GROUND BEEF
Learn how to make taco salad in just 20 minutes, using common ingredients! The whole family will love this EASY, healthy taco salad recipe with ground beef.
Provided by Maya | Wholesome Yum
Categories Main Course Salad
Time 20m
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated.
- Stir taco seasoning into the ground beef until well combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit.
- Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.
Nutrition Facts : Calories 332 kcal, Carbohydrate 9 g, Protein 20 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 72 mg, Sodium 470 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 12 g, ServingSize 1 serving
LOW-CARB "TACOS"
This is a great low-carb alternative to your standard homemade tacos. I love Mexican food and wasn't willing to part with tacos after starting my low-carb diet. This always satisfies my craving.
Provided by Sarah
Categories Salad Taco Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Cook and stir ground beef, onion, and jalapeno peppers together in a skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Stir taco seasoning into meat mixture; bring to a simmer and cook until flavors combine, about 5 minutes.
- Stir meat mixture, shredded lettuce, tomato, Cheddar cheese, salsa, and sour cream together in a large bowl. Divide taco mixture among 4 bowls and top each with avocado slices.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 16.3 g, Cholesterol 114.9 mg, Fat 34.9 g, Fiber 5.1 g, Protein 34.9 g, SaturatedFat 12.5 g, Sodium 1061.9 mg, Sugar 4.9 g
HOW TO MAKE A KETO TACO SALAD BOWL
Delicious and edible taco salad bowl that's keto!!
Provided by Jennifer
Number Of Ingredients 5
Steps:
- Preheat the waffle bowl maker. There is no need to spray it with non stick cooking spray as long as the bowl isn't scratched.
- In a small bowl, combine the shredded cheese, egg, seasonings and almond flour, if using. Mix well until fully combined.
- Note: The almond flour adds more structure to the taco salad shell. If you want a lighter and crispier shell, don't use the almond flour. I personally like them both ways!
- Place all of the batter into the waffle maker and press the lid closed. DO NOT open the lid for 4 minutes. If you open the lid before the time is up, you will have a gooey mess because the cheese needs time to firm up and create a nice crust.
- Using a tongs or fork, remove the taco shell from the waffle bowl maker.
- Unplug the waffle bowl maker when you are done using it.
- Set the bowl aside to cool and assembly the ingredients you need to fill your taco salad bowl.
Nutrition Facts : ServingSize 1 bowl, Calories 136 kcal, Carbohydrate 2 g, Protein 10 g, Fat 10 g, Fiber 1 g, Sugar 1 g
EASY KETO TACO SALAD BOWL FOR 2
Try this quick and easy keto taco salad bowl with ground beef, avocado, lettuce, and salsa. It takes less than 30 minutes to make this low-carb dinner for 2.
Provided by Fioa
Categories Salad Taco Salad Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Heat olive oil in a skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 7 minutes. Stir in taco seasoning and cook for another 2 minutes.
- Divide lettuce, avocado, tomatoes, and green onions between 2 bowls; place ground beef on top. Top taco bowls with salsa, sour cream, and cilantro.
Nutrition Facts : Calories 547.5 calories, Carbohydrate 15.5 g, Cholesterol 82.1 mg, Fat 45.4 g, Fiber 8.5 g, Protein 22.8 g, SaturatedFat 13.8 g, Sodium 302.8 mg, Sugar 2.1 g
KETO TACO BOWLS (WITH OUR 2G NET CARB TORTILLAS!)
These keto taco bowls (with our 2g net carb tortillas!) are nothing short of supreme! Expect a super flavorful beef filling, topped off with whatever your heart desires (i.e. everything!).
Provided by Paola van der Hulst
Categories Bread
Time 35m
Number Of Ingredients 12
Steps:
- Make a batch of our keto tortillas and preheat oven to 350°F/180°C.
- Shape the taco bowls by placing the tortillas into the fluted bolds (or muffin tray!). Make sure the tortillas are warm so they don't break. Bake for about 15 minutes, or until crisp, while you cook the beef.
- Heat up oil in a skillet over medium heat. Add in the onion and cook, stirring often, until the onion begins to caramelize (7-10 minutes). Move the onion to the side and heat up a tablespoon of oil, add in the taco seasoning spices (so they bloom briefly in the oil!) and stir everything together.
- Add in the ground beef and continue to cook, stirring every so often, until the beef is cooked through. If your beef feels dry (usually a lean variety), feel free to add a couple tablespoons of water to keep it nice and moist. I also like to add in my black olives near the end of cooking for an extra flavor boost!
- Add cooked beef to the taco bowls and serve with toppings of choice!
Nutrition Facts : ServingSize 1 taco bowl, Calories 190 kcal, Carbohydrate 6 g, Protein 9 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 54 mg, Sodium 135 mg, Fiber 3 g, Sugar 1 g
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HEALTHY TACO BOWLS - BEST LOW CARB, KETO & MEAL PREP OPTIONS
From lifemadesweeter.com
Cuisine MexicanCategory Main CourseServings 4Total Time 25 mins
- In a small bowl or small resealable spice jar, combine all the spices for the taco seasoning. You can save any leftovers for the next time.
- In a large nonstick skillet, over medium-high heat, cook the ground meat, breaking down into small pieces while it cooks. After about 3 minutes, add 1 tablespoon of the taco seasoning and continue cooking until the meat is no longer pink and cooked through. Stir in the tomato paste and vinegar and cook for another 2 minutes or until everything is heated through. Taste and add more seasoning as needed.
- Divide cauliflower rice among bowls or lunch containers. Top with a serving of cooked meat, shredded cabbage, tomatoes, avocado, and one lime wedge.
LOW CARB TACO BOWLS • SALT & LAVENDER
From saltandlavender.com
Estimated Reading Time 3 mins
- To make the cauliflower rice, add the cauliflower florets to your food processor and process until they resemble rice or couscous. Add the cauliflower rice to a skillet along with 1 tablespoon of olive oil. Cook over medium heat for about 8-10 minutes, covered, stirring occasionally to ensure it doesn't burn. Taste as you go along to ensure it's the right texture for you. Season with salt & pepper as needed.
- Meanwhile, in another skillet, add 1/2 tablespoon of olive oil and the ground beef. Cook over medium-high heat until it's mostly browned, breaking it up with your spoon as you go along. I like to drain some of the fat prior to adding the spices, but if you want to keep all the fat to give the cauliflower rice some moisture, feel free to do that. Stir in the spices and cook for a couple more minutes until the beef is cooked through.
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From lifemadeketo.com
Estimated Reading Time 3 mins
- In a small bowl or small resealable spice jar, combine all the spices for the taco seasoning. You can save any leftovers for the next time.
- In a large nonstick skillet, over medium high heat, cook the ground meat, breaking down into small pieces while it cooks. After about 3 minutes, add 1 tablespoon of the taco seasoning and continue cooking until the meat is no longer pink and cooked through. Stir in the tomato paste and vinegar and cook for another 2 minutes or until everything is heated through. Taste and add more seasoning as needed.
- Divide cauliflower rice amongst bowls or lunch containers. Top with a serving of cooked meat, shredded cabbage, tomatoes, bell peppers, olive, avocado and one lime wedge.
LOW CARB FISH TACO BOWLS RECIPE - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
- Mix together the melted butter and taco seasoning. Brush on the frozen fillets quickly. Bake for 25 minutes.
- Fill 4 bowls with 1/2 cup cauliflower rice, 1/2 cup coleslaw, 1 fish fillet, and some avocado slices. Drizzle with the honey lime crema and sprinkle with cilantro.
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From easyhealthllc.com
Estimated Reading Time 4 mins
- Heat 1-2 teaspoons olive oil in a medium skillet and add garlic, onions, mushrooms and peppers. Cook until tender, about 10 minutes. Sprinkle with salt and pepper, as desired. Remove from skillet.
- Add taco mix to sliced steak. Add 1 teaspoon olive oil to skillet and heat over medium. Add steak and stir fry until brown and cooked- about 1-2 minutes depending on thickness of slices.
KETO FISH TACO BOWLS | PEACE LOVE AND LOW CARB
From peaceloveandlowcarb.com
5/5
- Cut the fish into 4 equal-sized pieces. Place the fish in a shallow baking dish and coat generously with the olive oil and taco seasoning. Set aside to marinate while you prepare the taco bowls.
- Put ½ cup of the cauliflower rice in each of 4 serving bowls. Arrange one-quarter each of the bell pepper, jalapeño, avocado, tomatoes, cabbage, and olives around the outside of each bowl, leaving a space for the fish in the center.
- Heat a grill pan or large skillet over medium heat. When the pan is hot, add the fish and cook until it is browned and flakes easily, about 3 minutes per side. Taste a small piece of the fish and season with salt and pepper, if desired.
- Place a piece of fish in the center of each of the arranged bowls. Garnish with cilantro and serve with lime wedges.
LEFTOVER TACO MEAT BOWLS (30 MINUTES OR LESS) + VIDEO
From staysnatched.com
Estimated Reading Time 6 mins
- Use a meat chopper or spoon to break down the ground beef. Cook for 3-5 minutes until the beef is fully cooked and no longer pink.
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From peaceloveandlowcarb.com
5/5 Estimated Reading Time 2 mins
- Heat a large skillet over medium heat. Put the ground beef and 2 tablespoons of the seasoning blend in the pan and cook until the meat is browned and cooked through, about 15 minutes.
- To the skillet, add the diced tomatoes and green chilies, coleslaw mix, and remaining 2 tablespoons of the seasoning blend. Cook until the cabbage is tender, about 7 minutes.
- Top each serving with avocado slices, green onions, as well as cilantro, jalapeños, or sour cream, if using.
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From castleinthemountains.com
- Put all of the salsa ingredients into a blender and pulse until smooth. Chill until your tacos are ready. This sauce can last in an airtight container for up to 5-6 days.
- Pre-heat air fryer to 400°F or 204°C and set for 8 minutes. Lightly spritz fish with olive oil. Stir fish halfway through to cook evenly. The fish should be opaque and lightly browned in some places.
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