Keto Beef Tacos with Lettuce Wraps

About This Recipe

These keto tacos swap tortillas for crisp, refreshing butter lettuce leaves filled with richly spiced ground beef, melted cheese, cool sour cream, and fresh pico de gallo. At under 8 grams of net carbs per serving, they deliver full taco satisfaction without the carb guilt.

Ingredients

Serves 2

• 400 gground beef (80/20)
• 1 headbutter lettuce, leaves separated
• 60 gshredded cheddar cheese
• 1 tspground cumin
• 1 tspchili powder
• 0.5 tspsmoked paprika
• 0.5 tspgarlic powder
• 60 mlsour cream
• 2 tbspfresh cilantro, chopped
• 1 tbsplime juice

Instructions

1. 1

   Cook the beef

   Heat a skillet over medium-high heat. Add ground beef and cook, breaking it up, for 6–8 minutes until browned. Drain any excess fat.

2. 2

   Season

   Stir in cumin, chili powder, smoked paprika, garlic powder, and a splash of water. Cook for 2 more minutes until fragrant and well combined.

3. 3

   Prepare the lettuce cups

   Wash and dry butter lettuce leaves. Select the largest, cup-shaped ones for wrapping.

4. 4

   Assemble and serve

   Spoon seasoned beef into lettuce cups. Top with shredded cheese, a dollop of sour cream, cilantro, and a squeeze of lime juice.

Variations

• •

  Substitute ground turkey for a leaner version.

• •

  Add sliced avocado and pickled jalapeños for a loaded taco.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Cooked beef keeps refrigerated up to 3 days. Assemble fresh lettuce wraps when serving.

Frequently Asked Questions