Keto Taco Recipe Easy Crispy Tacos <2g Net Carbs per Taco (2024)

5 from 71 votes!

Prep Time: 25 minutes mins

Cook Time: 10 minutes mins

Total Time: 35 minutes mins

Course: Lunch and Dinner

Cuisine: Australian Keto, Mexican

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Author: Megan Ellam

• ▢ 1 tablespoon (1 tablespoon) avocado oil
• ▢ 300 g (10.5 oz) beef mince
• ▢ 1 tablespoon (1 tablespoon) Keto Taco Seasoning Mingle Mexican seasoning
• ▢ 1 tablespoon (1 tablespoon) chipotles in adobo
• ▢ 1/2 cup (1/2 cup) coriander leaves
• ▢ 4 (4) cherry tomatoes diced
• ▢ 1/4 (1/4) red onion finely diced
• ▢ Juice and zest of half a lemon
• ▢ 1 packet (1 packet ) Mad Creations Wrap Mix
• ▢ 1 (1) avocado
• ▢ 1 tablespoon (1 tablespoon) jalapeños diced
• ▢ 1 cup (1 cup) shredded lettuce leaves
• ▢ Crumbled feta and sour cream to serve
• ▢ Lemon or lime wedges to garnish

CONVENTIONAL METHOD

• Add avocado oil to a large wide saucepan over medium-high heat. Once hot add taco seasoning and mince; cook until nicely browned. Stir through chipotles in adobo.

• Meanwhile add 1-2 tablespoons finely chopped coriander leaves, diced tomatoes, onion, zest, and lemon juice to a small bowl or jar; season to taste and toss or shake to combine and set aside.

• In another small bowl mash the avocado with jalapeños and 1 tablespoon of coriander leaves.

• Preheat oven to 180°C.

• Prepare and cook the wraps as per the package instructions. Hang the wraps over 2 rungs of the oven tray and bake for 3 minutes or until just crisp. Leave to cool.

• Divide smashed avocado between taco shells. Top with shredded lettuce, ground beef, salsa, sour cream, crumbled feta, and a drizzle of sour cream. Garnish with coriander leaves and lemon or lime wedges.

THERMAL METHOD

• Add avocado oil to the mixer bowl and heat 3 min/100°C/speed 1. Add taco seasoning and ground beef and cook 8 min/120°C/reverse/speed 2. Discard any cooking liquid, stir through chipotles in adobo and set aside. Alternatively, for any TM6 owners divide the mince into two equal amounts and use the sizzle function to brown. Or prepare as per step 1 in conventional method for a nicely browned beef.

• To a clean bowl add 1-2 tablespoons of coriander leaves, tomatoes, onion, zest and lemon juice; chop 2 sec/speed 4. Scrape down the sides of the bowl and repeat if a finer dice is preferred. Transfer to a small bowl

• Place the avocado, jalapeños and coriander leaves, to taste into the mixer bowl; mix 4 sec/speed 4.

• Preheat oven to 180°C.

• Prepare and cook the wraps as per the package instructions. Hang the wraps over 2 rungs of the oven tray and bake for 3 minutes or until just crisp. Leave to cool.

• Divide smashed avocado between taco shells. Top with shredded lettuce, ground beef, salsa, sour cream, crumbled feta, and a drizzle of sour cream. Garnish with coriander leaves and lemon or lime wedges.

INGREDIENTS AND SUBSTITUTIONS

1. I use Grove avocado oil in most of the recipes I fry or sautè. It is available in Australian supermarkets. However, you can substitute any olive oil, coconut oil, or good quality animal fats.
2. Grass fed and organic ground beef/beef mince is best. Substitute any ground meat of preference including plant-based mince for a vegan keto taco recipe. WHole meats can be cut into strips and fried, pulled meats or seafood can also be substituted.
3. I have provided a link to my homemade Keto Taco Seasoning. However, Mingle do have a delicious Mexican Seasoning available in most supermarkets.
4. The Mad Creations Wraps are available from select stockists across Australia, New
5. Zealand, and Singapore. Alternatively, you can use your favourite wrap recipe or cheese taco shells.
   STORAGE
6. The pre-baked taco shells can be stored in an airtight container for up to 3 days before use.
   NUTRITION
7. The nutrition has been based the ingredients listed for 4 servings of 2 tacos per serve.

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