Keto Beef Tacos with Avocado Cream Sauce
Ingredients
The taco filling and shells
-
2
cups
shredded white sharp cheddar cheese
-
1
cup
shredded Monterey jack cheese
-
1
lb
lean ground beef
-
1
tsp
smoked paprika
-
1
tsp
garlic powder
-
½
tsp
dried cilantro flakes
-
½
tsp
sea salt
-
½
tsp
black pepper
-
¼
tsp
onion powder
-
1
cup
pico de gallo
-
1
tbsp
sriracha sauce
-
shredded
optional
lettuce
-
slices
optional
jalapeno
The avocado cream sauce
-
1
whole
avocado
-
⅓
cup
sour cream
-
1
tsp
cilantro flakes
-
¼
tsp
black pepper
-
¼
tsp
sea salt
Instructions
- Preheat the oven to 375°F.
- Prepare a baking sheet with parchment paper and place ¼ cup mounds of cheddar cheese on it, ensuring they are spaced apart.
- Bake the cheese for 5-7 minutes until bubbling and brown, then cool for 30-45 seconds.
- Spray a muffin tin with oil and carefully place the melted cheese over the cups to form shells. Let them set for 10-12 minutes.
- In a pan, combine ground beef with smoked paprika, garlic powder, cilantro flakes, salt, black pepper, and onion powder, cooking until slightly browned.
- Add pico de gallo and sriracha to the beef mixture, stirring until combined, then remove from heat.
- For the avocado sauce, mash the avocado and mix it with sour cream, cilantro flakes, black pepper, and salt.
- Assemble the tacos by filling each cheese shell with the beef mixture, topping with Monterey jack cheese, shredded lettuce, pico de gallo, and avocado sauce.
Nutrition Facts (estimated)
Servings
4-6
Calories
462
Total fat
32.2g
Total carbohydrates
4.8g
Total protein
38.1g
Sodium
550mg
Cholesterol
129mg
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