Keto Taco Bowls – Low Carb / Paleo

These Keto Taco Bowls are an easy and healthy 30 minute meal with all the Mexican flavors of a classic taco. Made with low carb, paleo and Whole30 ingredients.

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Original April 2018 post updated May 2019

Fajitas and tacos are an absolute favorite around our house and we’ve been switching things up with these keto taco bowls in preparation for Cinco de Mayo.

They are super simple to customize with your favorite toppings and Tex-Mex spices. And the best part? You can make your own Mexican fiesta right at home in under 30 minutes so they are perfect for Taco Tuesdays or any busy weeknight.

WHAT IS A TACO BOWL?

A taco bowl has everything you love about Mexican tacos without the high carb tortillas and are served in a bowl.

INGREDIENTS IN A TACO BOWL:

For low carb, keto, paleo and Whole30 Taco Bowls,  you’re going to use:

• ground beef or ground turkey
• tomatoes
• apple cider vinegar
• shredded cabbage
• avocado
• lime
• bell peppers
• zucchini
• cauliflower rice

For a classic taco bowl at a restaurant, you would normally find:

• ground beef, shredded chicken, ground turkey
• tomatoes
• corn
• black beans
• lettuce or cabbage
• cilantro lime rice
• avocado
• tortilla strips
• cheese

Delicious and healthy toppings for clean eating taco bowls:

• guacamole
• salsa
• pico de gallo
• lime

HOW TO MAKE TACO BOWLS:

1. Start off by browning your meat with some taco seasoning. The great thing about this recipe is that you can use the homemade recipe below or swap in your favorite brand of taco seasoning. And if you’re not a fan of ground turkey, you can use chicken to make this a healthy chicken taco bowl recipe.
2. Next, to lighten things up, we served these over cauliflower rice for a lower carb option but feel free to use cilantro, brown rice or quinoa instead.
3. Wash and prep your veggies and layer them into bowls. We used corn, grape tomatoes, shredded cabbage (red and green) and black beans. See below for low carb options.

CAN I SWITCH UP THE MEAT AND VEGETABLES?

Absolutely. If you’re not a fan of ground beef, you can use turkey, chicken or leave out the meat for a vegan taco bowl. Add shredded lettuce and swap out the tomatoes with salsa or a dollop of guacamole.

HOW DO TO MAKE VEGETARIAN TACO BOWLS:

For a vegetarian taco bowl, simply leave out the turkey. If you’re not low carb, you can use black beans, lentils, chickpeas and serve with quinoa to make an extra filling and protein packed plant-based taco bowl.

ARE TURKEY TACO BOWLS LOW CARB AND KETO-FRIENDLY?

• For a low carb taco bowls, simply leave out the corn and black beans and add olives, zucchini, orange and yellow bell peppers instead.

CAN YOU PREP PALEO TACO BOWLS AHEAD OF TIME?

• Yes. You can prep keto taco bowls ahead on your Sunday Meal Prep by dividing them into these 2 compartment lunch containers.
• To avoid the tomatoes from getting soggy, you can pack them separately in a zip-top bag or use whole cherry tomatoes.
• Pack with guacamole, salsa or a whole avocado to avoid your avocado from browning or getting mushy.

More recipes you might like:

Shrimp Fajitas

Steak Burrito Bowls

Taco Stuffed Avocado Cups

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Keto Taco Bowls

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

These Keto Taco Bowls are an easy and healthy 30 minute meal with all the Mexican flavors of a classic taco. Made with low carb, paleo and Whole30 ingredients.

Course: Main Course

Cuisine: Mexican

Keyword: bowl recipes, healthy lunch ideas, keto dinner, low carb dinner, paleo, taco bowls, whole30

Servings: 4 servings

Calories: 360 kcal

Author: Kelly

Ingredients

For the Homemade Taco Seasoning:

• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon oregano
• 1/4 teaspoon paprika

For the Meat:

• 1 lb ground beef or turkey
• 2 Tablespoon tomato paste
• 2 teaspoons apple cider vinegar

For the Taco Bowls:

• Cauliflower rice (or use your favorite cooked rice or quinoa
• 1/2 cup shredded cabbage , green & red
• 1/2 cup grape tomatoes
• sliced olives, diced yellow peppers, sliced zucchini , optional for low carb / paleo / Whole30
• Avocado slices
• Lime wedges

For Non-Paleo / Whole30 / Low Carb Bowls:

• 1 cup corn kernels , fresh cooked or frozen and drained (leave out for low-carb/keto)
• 1/2 cup canned black beans rinsed and drained (leave out for low-carb/keto)

Other optional Taco Toppings:

• shredded lettuce, shredded cheese, pico de gallo, salsa, guacamole, tortilla chips etc.

For Meal Prep:

Lunch containers

Instructions

1. In a small bowl or small resealable spice jar, combine all the spices for the taco seasoning. You can save any leftovers for the next time.

2. In a large nonstick skillet, over medium-high heat, cook the ground meat, breaking down into small pieces while it cooks. After about 3 minutes, add 1 tablespoon of the taco seasoning and continue cooking until the meat is no longer pink and cooked through. Stir in the tomato paste and vinegar and cook for another 2 minutes or until everything is heated through. Taste and add more seasoning as needed.

Assemble Bowls:

1. Divide cauliflower rice among bowls or lunch containers. Top with a serving of cooked meat, shredded cabbage, tomatoes, avocado, and one lime wedge.

2. Add any additional vegetables and optional taco toppings as desired.

Nutrition Facts

Keto Taco Bowls

Amount Per Serving (1 bowl (1/4 recipe))

Calories 360 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 8g40%

Cholesterol 80mg27%

Sodium 899mg37%

Potassium 597mg17%

Carbohydrates 15g5%

Fiber 3g12%

Sugar 3g3%

Protein 22g44%

Vitamin A 655IU13%

Vitamin C 8.7mg11%

Calcium 42mg4%

Iron 3.7mg21%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.