Keto Street Steak Tacos
Experience the ultimate low-carb delight with these Keto Street Steak Tacos, a bold and flavorful twist on classic street food. Perfectly seasoned skirt steak is seared to juicy perfection, delivering smoky, savory notes thanks to garlic powder, smoked paprika, and ground cumin. The magic continues with crispy, golden cheddar cheese taco shells that replace traditional tortillas, keeping the meal keto-friendly and irresistibly cheesy. Topped with fresh cilantro, white onion, creamy avocado slices, and a zesty squeeze of lime, these tacos are a vibrant, satisfying option for your next dinner or gathering. Quick to prepare in under 40 minutes and ideal for four servings, this recipe combines keto-friendly innovation with the bold flavors you crave.
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Recipe Information
Ingredients
- 1 lb Skirt steak
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Shredded cheddar cheese
- 2 tbsp Fresh cilantro
- 0.25 cup White onion
- 1 Lime wedges
- 1 Avocado
Instructions
Preheat a cast iron skillet or grill pan over medium-high heat.
In a small bowl, mix garlic powder, smoked paprika, ground cumin, salt, and black pepper.
Rub the olive oil evenly over the steak, then coat it thoroughly with the spice mixture.
Cook the steak in the hot skillet for 3-4 minutes per side for medium-rare, or cook to your desired doneness. Remove the steak from the skillet and let it rest for 5 minutes before slicing thinly against the grain.
While the steak is resting, make the cheese taco shells. Heat a non-stick skillet over medium heat. Place 1/4 cup of shredded cheddar cheese into the skillet and spread it into a circular shape.
Cook the cheese for 2-3 minutes until it melts and the edges begin to turn golden brown. Carefully remove the cheese with a spatula and drape it over a rolling pin or similar round object to form a taco shell shape as it cools. Repeat until you have 4 shells.
Chop the white onion and cilantro finely. Slice the avocado into thin pieces.
Assemble the tacos by filling each cheese shell with sliced steak, a sprinkle of onion and cilantro, and a slice of avocado. Serve with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
3285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.0 g | 350% | |
| Saturated Fat | 120.0 g | 600% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 4157 mg | 181% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 3.2 g | ||
| Protein | 189.6 g | 379% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1792 mg | 138% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2580 mg | 55% | |
*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.
