Mexican food has always been one of my favorites, even before going keto. It can be switched up to fit any diet, so if you are ever cooking for someone with an allergy, it is usually pretty easy to omit or find a replacement for them.

For this taco salad, I made a simple base of lettuce, tomatoes, and onions. I layered it with taco meat, made some homemade guacamole, added in some creamy salsa, and garnished with some lime juice, cilantro, and Mexican cheese on top!

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


Taco Salad:
2 tablespoon olive oil
28 ounce ground beef
2 tablespoon taco seasoning
5 ounce romaine lettuce, sliced thin
4 ounce fresh tomatoes, diced
1/4 medium red onion, wedges

2 medium avocado
2 teaspoon fresh garlic, minced
1 tablespoon lime juice
2 tablespoon fresh cilantro
1/4 medium red onion, diced
Salt and pepper to taste

1/4 cup mayonnaise
1/4 cup salsa
Salt and pepper to taste

1/2 cup shredded Mexican casserole
4 tablespoon fresh cilantro
1 medium lime

Nutrition Summary: This makes a total of 4 servings of Keto Taco Salad with Guacamole & Salsa. Each serving comes out to be 901 calories, 74.9g fat, 8.7g net carbs, and 40.6g protein.


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