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Keto Street Taco Bowl - Fresh, Flavorful, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Protein: 1 lb skirt steak, flank steak, ground beef, or chicken thighs
  • Marinade/Seasoning: 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp salt (more to taste)
  • 1/4 tsp black pepper
  • 1 lime, zested and juiced
  • Bowl Base: 4 cups finely chopped romaine or shredded cabbage
  • 2 cups cauliflower rice (fresh or frozen)
  • Toppings: 1/2 cup pico de gallo or diced tomatoes with cilantro
  • 1/2 small red onion, finely diced
  • 1 jalapeño, thinly sliced (optional)
  • 1 avocado, diced or sliced
  • 1/3 cup fresh cilantro, chopped
  • 1/2 cup shredded Mexican blend or cotija cheese (optional)
  • Lime wedges for serving
  • Creamy Taco Sauce (optional but great): 1/3 cup sour cream or Greek-style low-carb yogurt
  • 1–2 tbsp mayo
  • 1 tbsp lime juice
  • 1 tsp hot sauce or chipotle sauce
  • Pinch of salt
  • Cooking Fat: 1–2 tbsp avocado oil or olive oil for the pan

Method
 

  1. Season the protein. In a bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, lime zest, and half the lime juice. Add your protein and coat well. Let it sit 15–30 minutes (or up to 4 hours in the fridge for steak or chicken).
  2. Prep the base. Chop romaine or shred cabbage and set aside. Warm a skillet over medium heat with a bit of oil. Add cauliflower rice, season with a pinch of salt, and sauté 4–6 minutes until tender but not mushy. Squeeze in a little lime juice and remove from heat.
  3. Cook the protein. For steak: heat a skillet over medium-high with oil. Cook 3–4 minutes per side for medium-rare, or to your liking. Rest 5 minutes, then slice thinly against the grain. For ground beef: cook through, breaking it up, 6–8 minutes. For chicken thighs: sear 5–6 minutes per side until cooked through, then slice.
  4. Make the creamy sauce. Stir together sour cream, mayo, lime juice, hot sauce, and a pinch of salt. Thin with a splash of water if you want it drizzly.
  5. Assemble the bowls. Divide romaine or cabbage and cauliflower rice between bowls. Add your cooked protein, then layer on pico, red onion, jalapeño, avocado, and cheese if using.
  6. Finish and serve. Drizzle with the creamy taco sauce, sprinkle with fresh cilantro, and serve with lime wedges. Taste and add a pinch of salt if needed.