Keto Shredded Beef Tacos
Delight your taste buds with these hearty, flavorful Keto Shredded Beef Tacos—perfect for a low-carb dinner that doesn’t skimp on indulgence. This recipe features tender beef chuck roast slow-cooked until melt-in-your-mouth perfection, seasoned with aromatic spices like cumin, paprika, and oregano, and simmered in a rich tomato-beef broth. Instead of traditional tortillas, crisp romaine lettuce leaves become the perfect low-carb taco shell, providing a refreshing crunch. Topped with creamy avocado, fresh cilantro, and a zesty squeeze of lime, these tacos are a satisfying, keto-friendly twist on a Mexican-inspired classic. With just 15 minutes of prep and the magic of your slow cooker, this recipe is ideal for busy weeknights or meal prepping. Indulge in bold flavors while staying on track with these guilt-free lettuce wrap tacos!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 14-ounce can canned diced tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large avocado
- 1 medium lime
- 0.25 cup fresh cilantro, chopped
- 8 large romaine lettuce leaves
Instructions
Start by seasoning the beef chuck roast with salt and black pepper on all sides.
In a large skillet, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Transfer the beef to a slow cooker.
In the same skillet, add diced onion and garlic, and sauté for 2-3 minutes or until fragrant.
Pour in the beef broth and canned diced tomatoes, scraping up any browned bits from the skillet. Add cumin, chili powder, paprika, and oregano. Stir well to combine.
Pour the mixture over the beef in the slow cooker.
Cover and cook on low for 7 hours or until the beef is tender and easily shreds with a fork.
Once cooked, remove the beef from the slow cooker and shred using two forks.
Return the shredded beef to the slow cooker and mix it well with the juices.
Prepare the toppings by slicing the avocado and cutting the lime into wedges.
For serving, lay out romaine lettuce leaves. Distribute the shredded beef evenly among them.
Top each 'taco' with sliced avocado, chopped cilantro, and a squeeze of lime juice.
Serve immediately and enjoy your Keto Shredded Beef Tacos!
Nutrition Facts
Calories |
3156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.4 g | 325% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 4404 mg | 191% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 20.3 g | ||
| Protein | 178.6 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 5005 mg | 106% | |
*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.
