Keto Steak Tacos

Dive into the bold flavors of Keto Steak Tacos, a low-carb twist on a classic favorite. Perfectly grilled ribeye steak, seasoned with a zesty blend of lime, cumin, chili powder, and paprika, takes center stage in this recipe. The true highlight? Crispy cheddar cheese taco shells that are cleverly baked and shaped to deliver all the crunch without the carbs. Topped with creamy avocado, fresh cilantro, diced red onion, and a dollop of sour cream, these tacos offer a mouthwatering combination of textures and flavors. Ready in just 35 minutes, this gluten-free and keto-friendly meal is perfect for taco night, whether you're watching your carbs or simply craving something deliciously different.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound ribeye steak
• 2 tablespoons olive oil
• 1 lime
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon garlic powder
• 0.5 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cups cheddar cheese
• 1 avocado
• 2 tablespoons cilantro
• 0.25 red onion
• 0.25 cup sour cream
• 1 jalapeño (optional)

Directions

Step 1

Place the ribeye steak on a cutting board and pat it dry with paper towels.

Step 2

In a small bowl, mix together olive oil, juice from the lime, cumin, chili powder, garlic powder, paprika, salt, and pepper. Rub this mixture all over the steak.

Step 3

Preheat a grill pan or skillet over medium-high heat. Cook the steak for 3-4 minutes per side for medium rare, or longer if desired. Remove from heat and let the steak rest for 5 minutes before slicing into thin strips.

Step 4

While the steak rests, prepare the cheese taco shells. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 5

Place small mounds (about 1/4 cup each) of grated cheddar cheese on the parchment paper, leaving space between each mound. Flatten the mounds slightly to form circles approximately 4-5 inches in diameter.

Step 6

Bake the cheese circles for 5-7 minutes, or until the edges are browned and crispy. Remove them from the oven and let them cool for 1-2 minutes before shaping. While still pliable, drape each cheese circle over a taco shell mold or a wooden spoon balanced on two cups to form the shape of a taco shell. Let them cool completely.

Step 7

Prepare the toppings by slicing the avocado, chopping cilantro, dicing the red onion, and (if using) slicing the jalapeño.

Step 8

Assemble your keto tacos by placing steak slices into each cheese shell. Top with avocado slices, chopped cilantro, diced onion, a dollop of sour cream, and jalapeño slices, if desired.

Step 9

Serve immediately and enjoy your delicious keto steak tacos!

Nutrition Facts

Serving size	(1093.2g)

Amount per serving	% Daily Value*
Calories	2663.4

Total Fat 191.2g	0%
Saturated Fat 79.3g	0%
Polyunsaturated Fat 8.5g
Cholesterol 574.7mg	0%
Sodium 4824.1mg	0%
Total Carbohydrate 62.1g	0%
Dietary Fiber 15.1g	0%
Total Sugars 8.5g
Protein 174.4g	0%

Vitamin D 18.1IU	0%
Calcium 1147.0mg	0%
Iron 15.0mg	0%
Potassium 2965.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.5%

Protein: 26.2%

Carbs: 9.3%