Avocado Keto Taco Bowl
Hi there fit foodies! Are you fond of taco salads but on a keto diet? Good news! Here’s an easy keto-friendly recipe for a taco salad bowl that you can enjoy every day of the week!
Tacos are a classic Mexican dish that originates from Texas during the 1960s. It’s a common form of antojitos (literally means “little cravings”), or Mexican street food, which have spread around the world.
It can be made with a variety of fillings including cheese, vegetables, seafood, chicken, pork, and beef, allowing for great versatility and diverse flavor combinations.
This is also topped with different condiments. Some of which include sour cream, guacamole, salsa, chiles, tomatoes, onion, lettuce, and other vegetables.
In this low-carb recipe, you don’t need tortilla chips or even taco shells. Instead, cauliflower rice can be a good pair along with a homemade taco seasoning. This makes the dish rich in protein, potassium, dietary fibers, Vitamin A, Vitamin C, Calcium, and Iron.
The meal prep of this low carb taco varies. You can include select meats with higher percentages of either fat or leaner meat such as ground beef. Ground veggies can also serve as a substitute to add more nutrition to the dish.
Ready to make your own keto tacos? Add this to your saved recipes and create your own, healthier version of Taco Bell’s taco!
And if you’re enjoying and loving your taco bowl, feel free to send your emails or drop a comment below! I would love to hear how my recipes change your idea of what healthy food could be.
Nothing is more important to me than giving you tasty and satisfying foods — as well as making it easy to achieve your weight loss and fitness goals. Live happily and stay healthy! And oh, Happy National Taco Day!
Avocado Keto Taco Bowl
- Set a nonstick skillet on medium heat, add bacon. Cook until crispy, about 5 minutes. Remove the slices from the skillet.
- Add shredded Brussels sprouts to the skillet and cook for 3 to 5 minutes, until the outside edges are seared. While it cooks, add lime juice and a pinch of sea salt & pepper. Remove from the skillet.
- Add olive oil, garlic and red onion. Caramelize the onions for 3 minutes before adding the ground meat.
- Chop up the meat in the skillet for about 2 minutes, then add the seasonings. Continue chopping and cooking until the meat is no longer pink, about 5 minutes. Season to taste with sea salt & pepper, cilantro and lime or lemon juice.
- Slice the avocados in half and remove the pits. Using a fork, mash up the flesh of the avocado, then form a large hole/dip inside the avocado for the filling.
- Add sauteed Brussel sprouts and meat, then top with garnish.
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