FREE 28-DAY KETO MEAL PLAN
Discover Exactly What To Eat To MakeYour Body Burn More Fat

Keto Mexican Tacos

Louise Hendon | December 28
Keto Mexican Tacos #keto https://ketosummit.com/keto-Mexican-tacos

Taco Tuesday is back! Don’t miss out on your Mexican food; make these keto Mexican tacos whenever you need to spice up your dinner.

The History of Tacos

They are a darling of fast food and food carts alike. They encompass everything from the traditional to artisan ingredients to breakfast tacos to dessert tacos.

But where did they come from?

The history of tacos is actually a little fuzzy, but one of the earliest references to tacos is tacos de mineros, or “miner’s tacos.” They are believed to have popped up during the 19th century.

Tacos made their way north to California in the early 1900s. They were somewhat looked down upon as low-class street food. Back in the day, street food didn’t enjoy the hipster food truck cool factor.

While Americans typically think of tacos as having a hard shell, that wasn’t the original wrap.

Corn tortillas don’t fare well over time. But if they’re fried, they are useful for a longer period of time. This was a useful finding for restaurant owners who want to make their customers happy but couldn’t keep a fresh stock of soft corn shells.

American vs. Mexican Tacos

While it isn’t exactly authentic Mexican fare, a little franchise called Taco Bell helped to introduce Americans to tacos without leaving town.


While founder Glen Bell has claimed to have invented the hard shell taco, patent records indicate otherwise. It seems the shell came before the bell.

Taco Bell tacos (and many in America) differ wildly from Mexican tacos. Your average American hard-shell taco contains ground beef, lettuce, tomato, cheese, and sour cream.

In Mexico, you’ll likely eat a delightfully fresh corn tortilla, any of a dozen meats (but not ground beef), cilantro, and onion. Lime juice is often squeezed over the top.

How to Make Keto Tacos

As I’m sure you can guess, flour or corn tortillas are a no-go for keto. This keto Mexican taco recipe is served up in bowl form.

So that takes care of the carbs and grains. What about the toppings?

A bit of lettuce, tomato, onions, and pepper is fine and helps present a traditional American taco taste.

I would also skip the cheese and sour cream for this recipe. My keto recipes are intentionally dairy-free to avoid the discomfort that milk products cause many people.


If you like heat, add a diced jalapeño pepper to your bowl.

Free Keto Diet Plan

Looking for more delicious keto takes on your favorite recipe? Check out this free seven-day meal plan.

Keto Mexican Tacos #keto https://ketosummit.com/keto-Mexican-tacos

Print
Keto Mexican Tacos #keto https://ketosummit.com/keto-Mexican-tacos

Keto Mexican Tacos


  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Beef
  • Cuisine: American

Description

A delicious ticket to taco night.


Ingredients

  • 1 lb (454 g) ground beef
  • 1/2 small onion, diced
  • 2 small tomatoes, diced
  • 1 bell pepper, diced
  • 1 jalapeño pepper, deseeded and diced (optional)
  • 2 cloves of garlic, minced
  • 1 Tablespoon (6 g) cumin powder
  • 1 Tablespoon (6 g) paprika
  • 1 Tablespoon (5 g) dried oregano
  • 1/4 teaspoon (0.5 g) chili powder (or to taste)
  • Salt and pepper to taste
  • 1/4 cup (8 g) cilantro, finely chopped (for garnish)
  • 3 Tablespoons (45 ml) coconut oil to cook with
  • Lettuce leaves to serve with

Instructions

  1. Add coconut oil to a frying pan and sauté the diced onions for a few minutes.
  2. Then add in the ground beef and sauté until the beef is well browned.
  3. Then add in the rest of the ingredients and sauté until the tomatoes and peppers are soft.
  4. Garnish with cilantro and serve with lettuce wraps or enjoy by themselves.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs:  4 g

Nutrition

  • Serving Size: 1 bowl
  • Calories: 409
  • Sugar: 2 g
  • Fat: 34 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 20 g

Louise Hendon

Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.