Keto Taco Boats
This quick and easy recipe includes spicy chorizo and homemade taco seasoning for a perfect savory low-carb taco.
Ingredients
Taco Meat
- 1 lb. ground beef
- ½ lb. pork chorizo
- ½ yellow onion diced
- 2 cloves garlic diced
- ¼ cup water
- 2-3 tbsp homemade taco seasoning
Taco Seasoning
- 3 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp chili powder
- ¼ tsp cinnamon
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
Guacamole
- 3 avocados
- 4 tbsp tomatoes diced
- 4 tbsp red onion diced
- 2 cloves garlic diced
- 1 tbsp lime juice or to taste
- salt and pepper to taste
- optional hot sauce (I usually use Tabasco) to taste
Lettuce Boats and Taco Toppers
- 10 large leaves of romaine
- queso fresco
- pickled jalapenos
- cilantro
Instructions
Taco Seasoning
- Mix all the spices for the taco seasoning. I like to make a double or triple batch and store the extra in an airtight container!
Guacamole
- Add the diced avocado, onion, tomato, and garlic to a bowl. Mash to desired consistency. Add lime juice, salt, pepper, and hot sauce and stir. Cover and store it in the fridge.
Taco Meat
- Heat a skillet over medium-high heat. Add the chorizo and cook until it begins to crisp. At that point add the hamburger and onions and cook until the hamburger is browned and no pink remains. This will take approximately 7 to 10 minutes.
- Add the garlic and cook until fragrant and soft.
- Add 1/4 cup of water and about 2-3 tbsp of the taco seasoning. Stir until well combined and allow the mixture to cook for about two minutes to allow the spices to open up. Remove from the heat.
- Scoop taco meat into the lettuce boats and top with guacamole, queso fresco, pickled jalapenos, and fresh cilantro!
Notes
Nutrition Information Per 1 Taco Boat:
Calories: 292
Fat: 21g
Net Carb: 4.3g
Protein: 21g