The Keto Taco Bowls with avocado salsa recipe is a delicious treat perfectly intended for Keto dieters. The keto diet, or ketogenic diet, is a high-fat diet that is moderate in protein and low in carbohydrate. This ratio of macronutrients allows the body to use fats as a primary energy source. These fats convert into fatty acids and ketone bodies in the liver as opposed to carbs which are converted into glycogen instead.
The main ingredients in this Keto friendly recipe include cheese, ground beef,(preferably grass-fed)and avocado. These are three of the most used foods allowed in this type of diet. While cheese is a high source of saturated fat, there is no evidence that it poses an increased risk of heart disease. There are actually some studies suggesting that cheese may be beneficial against the condition.
It is also rich in conjugated linoleic acid, one of the fats closely associated with fat loss and better body composition and improving immune function. As for Red Meat, this is a staple food in the ketogenic diet. These are rich in B vitamins, potassium, selenium, zinc, and other minerals while having zero net carbs.
Featuring only 2 net carbs per 100 grams and low in saturated fat, avocado ranks high among the acceptable foods on the keto diet.
Keto Taco Bowls With Avocado Salsa
Keto Taco Bowls And Avocado Salsa
A low-carb treat from a Mexican favorite, these Keto tacos bowls are very easy to prepare and quite delicious. Keto tacos are the same as the regular tacos – except that they have a nice, tasteful Keto tacos shell made from the best cheese
- 1 pound ground beef (80% lean)
- 2 cups Colby Jack cheese (divided, finely shredded )
- 1/2 cup Water
- 1 tsp Paprika (smoked)
- 1 tsp Onion (powder)
- 1 tsp Garlic (powder)
- 1 Tbsp Cumin (ground)
- 1 Tbsp Chili (powder)
- Black pepper (to taste )
- Sea salt (to taste )
Avocado Salsa
- 1 Avocado (medium diced)
- 1 Tomato (small diced and seeded)
- 1 Tbsp Cilantro (chopped fresh)
- 2 Tbsp Lime juice (fresh)
- Black pepper (to taste)
- Sea salt (to taste)
- 1/2 cup Sour cream (optional to serve)
- Preheat your oven to 200 degrees F and use a Silpat baking mat or parchment paper to line a big baking sheet. Set aside
- Divide up into 6 piles 1 1/2 cups of Colby Jack shredded cheese (each pile approximately 1/4 cup( onto your prepared baking sheet. Then spread each of the piles into a circular thin layer. Put baking sheets into your pre-heated oven for around 5-6 minutes until the cheese is slightly brown around the edges and melted
- Take out of the oven and allow it to cool for 2 to 3 minutes, then take out the cheese and press it into a muffin tin or 3-inch ramekins to form cups. Allow it to cool for a few minutes before you remove the cheese cups gently from their form
- In the meantime, place the ground beef into a large skillet and cook over medium heat until the beef is cooked through and browned, for approximately 6 to 8 minutes. Drain the excess grease from the skill carefully and then return it to the stove
- Add water and then season with smoked paprika, onion powder, garlic powder, ground cumin, and chili powder. Season to taste with black pepper and salt, and stir. Simmer until warmed through for around 2-3 minutes
- As the beef cooks, combine tomato, avocado, fresh cilantro, and lime juice into a medium bowl. Season to taste with black pepper and salt, and stir gently to combine the ingredients
- To serve, fill up the taco cheese cup with the remaining shredded cheese, avocado salsa, and beef. Optional: top with sour cream, and enjoy!
If you are using ramekins, you can let the taco cups stay inside of the container when serving for extra support
You may want to consider grass-fed meat if possible since it has higher amounts of omega-3 fats, conjugated linoleic acids, and antioxidants than grain-fed meat
This nutritional information is solely for instructional purposes and should not be considered as medical advice
