Keto Steak Tacos
Indulge in a flavorful feast with these Keto Steak Tacos—an irresistible low-carb twist on a classic favorite! Juicy ribeye steak is expertly seasoned with a zesty blend of lime, cumin, chili powder, and other spices, then grilled to perfection for a rich and smoky aroma. The tacos feature crunchy, golden cheddar cheese shells, baked into perfectly crisp taco shapes that make every bite a cheesy delight. Top them with creamy avocado slices, fresh cilantro, diced red onion, a dollop of tangy sour cream, and optional jalapeños for a spicy kick. Ready in just 35 minutes, this easy recipe is perfect for keto enthusiasts and steak lovers alike, offering a vibrant, satisfying meal that’s ideal for dinner parties or weeknight cravings. Enjoy the ultimate fusion of bold flavors and keto-friendly ingredients in these irresistible steak tacos!
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Recipe Information
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)
Instructions
Place the ribeye steak on a cutting board and pat it dry with paper towels.
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.
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.
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.
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.
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.
Prepare the toppings by slicing the avocado, chopping cilantro, dicing the red onion, and (if using) slicing the jalapeño.
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.
Serve immediately and enjoy your delicious keto steak tacos!
Nutrition Facts
Calories |
2663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.2 g | 245% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 4824 mg | 210% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 8.5 g | ||
| Protein | 174.4 g | 349% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1147 mg | 88% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2965 mg | 63% | |
*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.
