Deliciously Satisfying Low Carb Taco Salad: Your New Go-To Meal

Step into a world where taste meets health with our Low Carb Taco Salad, a dish that promises to keep your taste buds dancing and your carb counts low. In just 25 minutes, you can whip up a Mexican-inspired feast that’s not only bursting with bold flavors but also aligns with your health-conscious lifestyle. This recipe features a tantalizing homemade taco seasoning, fresh vegetables, and lean protein to create a salad that’s as nutritious as it is delicious. Perfect for a quick lunch, a light dinner, or even a festive gathering, this taco salad proves that you don’t have to compromise on flavor to enjoy a low-carb meal. Let’s dive into making this vibrant, fresh, and utterly satisfying dish that’s sure to become a staple in your culinary repertoire.

Refreshing Low Carb Taco Salad: A Mexican Delight

Indulge in the vibrant flavors of Mexico with our Low Carb Taco Salad, a dish that perfectly balances freshness, taste, and nutritional benefits. With only 25 minutes from start to finish, this recipe is not only quick and easy but also a wonderful way to enjoy a fulfilling meal without the carb load. Featuring a homemade taco seasoning that's both aromatic and flavorful, this salad is a testament to how simple ingredients can come together to create something truly delightful. Ideal for a nutritious lunch or a light dinner, this taco salad is sure to become a favorite in your meal rotation.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 350 kcal


Taco Seasoning:

  • 2 Tablespoons Chili Powder
  • 2 Teaspoons Ground Cumin
  • 2 Teaspoons Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Dried Oregano
  • 1/4 Teaspoon Paprika
  • 1 Teaspoon Sea Salt
  • 1/2 Teaspoon Cayenne Pepper

Taco Salad:

  • 16 Ounces Ground Beef 80-20 Blend
  • 1 Head Green Leaf Lettuce chopped
  • 2 Tablespoons Taco Seasoning from above
  • 8 Ounces Grape Tomatoes halved
  • 8 Ounces Cheddar Cheese shredded
  • 1 Medium Avocado cubed
  • 8 Ounces Red Onion chopped
  • 1/3 Cup Mexican Cream
  • 2 Tablespoons Cilantro chopped


  • Taco Seasoning: Combine all seasoning ingredients in a jar, secure the lid, and shake until well mixed.
  • Taco Salad: Cook the ground beef in a skillet over medium-high heat, breaking it apart for about 10 minutes until browned. Drain excess grease, then mix in 2 tablespoons of taco seasoning for another 5 minutes.
  • In a large bowl, mix lettuce, tomatoes, cheese, avocado, and onion. Add the seasoned beef, top with Mexican cream and cilantro.


Chefโ€™s Notes:
Feel free to customize your salad by adding black olives, salsa, or substituting guacamole for avocado chunks and sour cream for Mexican cream.
Nutritional Information (per serving):
  • Calories: 353.1 kcal
  • Carbs: 10.9 g (Net Carbs: 6.7g)
  • Protein: 18.9 g
  • Fat: 26.8 g
  • Fiber: 4.2 g
This Low Carb Taco Salad is a perfect example of how diet-friendly meals can still be packed with flavor and satisfaction. Whether you're following a low-carb lifestyle or simply seeking a healthier meal option, this salad is sure to impress.

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