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Keto Avocado Taco Bowl

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 524
Protein 31g
Fat 40g
Carbs 16g
Total Time 20 minutes

Here’s an easy ketogenic friendly recipe for a taco salad “bowl” so you can enjoy #TacoTuesday every day of the week!  Oh, and Happy National Taco Day!

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Keto Avocado Taco Bowl

Ingredients

Ingredients for 4 bowls:

  • 2 slices bacon
  • 3 cups raw Brussel sprouts, thinly chopped
  • juice from 1 lime
  • 1 tablespoon avocado oil (or olive oil)
  • 1 tablespoon garlic, minced
  • 1/3 cup red onion, diced
  • 20oz 85% ground beef
    • Note: for keto, select meats with a higher percentage of fat, but you can make this recipe leaner as well by using leaner ground meat.
    • Substitute: veggie ground
  • Seasonings
    • 1 teaspoon cumin
    • 2 teaspoons smoked paprika
    • 1 teaspoon chili powder
  • fresh cilantro, chopped
  • fresh lime or lemon to taste
  • sea salt & pepper to taste
  • 2 large ripe avocados
  • Garnish (optional)
    • 2% Greek yogurt
    • shredded cheddar
    • pico de gallo
Steps
  1. Set a nonstick skillet on medium heat, add bacon.  Cook until crispy, about 5 minutes.  Remove the slices from the skillet.
  2. 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.
  3.  Add olive oil, garlic and red onion. Caramelize the onions for 3 minutes before adding the ground meat.
  4. 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.
  5. 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.
  6. Add sauteed Brussel sprouts and meat, then top with garnish.

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Calories
524
Protein
31g
Fat
40g
Carbs
16g
Sodium
-
Fiber
9g
Sugar
2g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.