Enjoy the taste of tacos in an easy to make low carb gluten free taco salad. Simply add taco meat and topping to your favorite lettuce mix.
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One of my favorite restaurant foods from my high carb days was taco salad. Unfortunately, most recipes use high carb ingredients so I don’t order them anymore.
I was looking for that taste in an easy to make low carb salad. For the most part, the salad is fairly low carb. However, a lot of recipes call for beans and high carb chips.
My low carb taco salad is as good or better than the ones I’ve had in restaurants. And, it’s a cinch to put together with every day ingredients.
I used venison burger for the meat which is super lean.
There’s plenty of added fat in the avocados and sour cream topping, so it’s not a big deal to use a lower fat meat.
Our butcher does add fat to the venison when it’s ground because it needs that for flavor.
For the base of the salad, I used an organic spring mix salad blend. It’s my favorite salad mix. I usually buy a container weekly so I can make a quick salad after work.
I got four good sized salads from the recipe. Each taco salad makes a very filling meal. My husband is a pretty picky eater so I had all the salads to myself. I spread them out over the work week.
Some people like to add guacamole on top of a taco salad. I didn’t have the time to make up a batch of guacamole so I just chopped up some avocados into the salad.
Although I used Parmesan crisps to give some crunch, you can use any cheese chips. Just microwave or bake up some cheese into chips.
Once the chips have cooled, you should be able to break them up into crispy bits for the salad.
My older daughter loves tacos. I’m going to work on getting her to try using cheese tacos in place of the high carb tortillas. She does love cheese so maybe she will buy into it.
If you have other members of your household that eat high carb, tacos are a great option for all to enjoy.
While the rest of the family eats their high carb tortillas, you can enjoy a taco salad or fill a taco shell made of cheese.
I’ve got to start putting tacos on the menu more often. It’s a meal that the whole family will eat as long as we have low carb options.
I wish more restaurants would start offering low carb options for their customers. It wouldn’t be that difficult.
I’ve already seen a lot of recipes starting to offer gluten-free options so low-carb options may be next.
Why not make a delicious low carb and gluten free taco salad today?
Low Carb Gluten Free Taco Salad
Taco Seasoned Ground Beef:
- 1 pound ground beef
- 1 small onion diced
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon paprika
- 1 teaspoons sea salt
- 1 teaspoon black pepper
- 5 ounces spring mix
- 2 medium tomatoes
- 2 medium avocados
- 4 ounces cheddar cheese shredded
- 8 Parmesan crisps homemade or store bought
- sour cream
- In large skillet, brown ground beef with onion and garlic.
- Drain off an fat, then mix in remaining seasonings. Set aside.
- For each salad, add 1.25 ounces spring mix, half of a diced tomato, half of a chopped avocado, 1/4 of the meat mixture, and 1 ounce shredded cheese. Top each salad with 2 Parmesan crisps broken into pieces. Add salsa and sour cream if desired.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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