Keto Taco Salad Lettuce Cups with Lime Crema

Why You’ll Love This Recipe

• All the taco flavor you crave, in a crisp, keto-friendly lettuce cup.
• Ready in under 30 minutes with simple, weeknight ingredients.
• Customizable heat and toppings so everyone gets their perfect bite.
• Meal-prep friendly: keep components separate and assemble fresh.

Grocery List

• Produce: 2 romaine hearts, 1 large avocado, 1 pint grape/cherry tomatoes, 1 small bunch cilantro, 1 lime, 1 small garlic clove
• Dairy: Sour cream, sharp cheddar
• Pantry: Ground beef, avocado or olive oil, sliced black olives, mayonnaise, chili powder, cumin, smoked paprika, dried oregano, garlic powder, onion powder, kosher salt, black pepper, cayenne (optional)

Full Ingredients

Taco Beef

• 1 lb (450 g) ground beef, 85–90% lean
• 1 tbsp avocado oil (or olive oil)
• 1 tbsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp kosher salt (reduce to 1/2 tsp if using fine salt)
• 1/2 tsp freshly ground black pepper
• 1/8–1/4 tsp cayenne or chipotle powder (optional, to taste)
• 1/4 cup water or beef broth

Lime-Cilantro Crema

• 1/3 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp fresh lime juice
• 1 tsp finely grated lime zest
• 2 tbsp finely chopped cilantro
• 1 small garlic clove, minced or grated
• 1–2 tbsp water (to thin to drizzling consistency)
• Pinch kosher salt

Salad & Build

• 2 large romaine hearts (reserve 8 largest outer leaves for cups; chop about 4 cups from the rest)
• 1 large avocado, diced
• 1 cup (150 g) grape/cherry tomatoes, halved
• 1/2 cup (70 g) sliced black olives
• 1 cup (115 g) shredded sharp cheddar
• Extra cilantro and lime wedges, for serving
• Optional: thinly sliced fresh jalapeño or a dash of sugar-free hot sauce

Step-by-Step Instructions

Step 1: Prep the lettuce and produce

Separate 8 of the largest, sturdiest romaine leaves and pat dry very well—these are your crunchy cups. Chop about 4 cups of romaine from the remaining hearts. Dice the avocado (toss with a little lime juice if preparing early), halve the tomatoes, and set out the olives and shredded cheddar. Finely chop the cilantro, zest the lime, and squeeze the juice.

Step 2: Mix the taco spice blend

In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, kosher salt, black pepper, and cayenne (if using). This ensures even seasoning and prevents clumping when it hits the pan.

Step 3: Brown and season the beef

Heat a 12-inch skillet over medium-high for 2 minutes. Add the oil and the ground beef. Cook, breaking the meat into crumbles, until mostly browned and no longer pink, 4–5 minutes. If there is more than 1–2 tablespoons of rendered fat, spoon some off. Sprinkle the spice blend over the beef and cook, stirring, for 30 seconds to bloom the spices. Stir in 1/4 cup water or broth and simmer until saucy and slightly thickened, 2–3 minutes. The beef should reach 160°F. Reduce heat to low to keep warm.

Step 4: Whisk the lime-cilantro crema

In a bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, cilantro, and garlic. Add 1–2 tablespoons water until the sauce is drizzly but not runny. Season with a pinch of salt. Refrigerate while you assemble the cups.

Step 5: Build the crunchy lettuce cups

Lay out the 8 romaine leaves. Add a small handful of chopped romaine to each. Spoon about 1/4 cup warm taco beef into each cup. Top with cheddar, avocado, tomatoes, and olives. Drizzle generously with lime-cilantro crema and scatter extra cilantro on top. Add jalapeño slices or a dash of hot sauce if you like heat.

Step 6: Serve immediately

Arrange the filled cups on a platter with lime wedges. Serve right away while the lettuce is ultra crisp and the beef is warm. Eat with your hands like tacos, or set the cups in shallow bowls and use a fork.

Pro Tips

• Dry greens = maximum crunch. Spin or pat the romaine very dry so the cups stay crisp and the crema clings.
• Bloom the spices. Adding the spice blend before the water and simmering briefly unlocks deeper taco-shop flavor.
• Control the sauce. Thin the crema a bit more for a light drizzle, or keep it thick for dollops—taste as you go.
• Cheddar matters. Freshly shredded cheddar melts and tastes better than bagged; use sharp for bold flavor.
• Make it saucy, not greasy. If the beef renders lots of fat, spoon some off before adding water to create a glossy, clingy sauce.

Variations

• Chipotle-lime: Swap cayenne for chipotle powder and add 1 tsp adobo sauce to the crema for smoky heat.
• Turkey or chicken: Use ground turkey or chicken; add 1 tsp olive oil and don’t overcook to keep it juicy.
• Dairy-free: Use a dairy-free cheese and replace sour cream with full-fat coconut yogurt plus extra lime and salt.

Storage & Make-Ahead

Store components separately for best texture. Refrigerate cooked taco beef and crema for up to 4 days (beef can be frozen up to 2 months). Keep chopped romaine, tomatoes, olives, and shredded cheese in separate containers up to 2 days; dice the avocado right before serving or toss with lime and refrigerate up to 6 hours. Reheat beef gently in a skillet over medium heat until hot, then assemble lettuce cups just before eating.

Nutrition (per serving)

Approximate per serving (2 lettuce cups): 580–600 calories; 50–53 g fat; 24–26 g protein; 9–10 g total carbs; 4–5 g fiber; 5–6 g net carbs. Values will vary with exact brands and portions.