Keto Zucchini and Ground Beef Tacos

Are you craving tacos on your keto journey? Look no further! These Keto Zucchini and Ground Beef Tacos pack all the flavor without the carbs. Using zucchini as a taco shell alternative and a savory ground beef filling, this recipe is perfect for a delicious and satisfying low-carb meal.

Course Dinner

Cuisine Mexican

Keyword Ground Beef Tacos, Keto Tacos, Low Carb Tacos, Zucchini Tacos

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 320kcal

Equipment

Baking sheet
Parchment paper
Skillet
Spatula
Cutting board

Ingredients

4 medium zucchini about 2 lbs / 900 g, sliced lengthwise into 1/4 inch thick strips
1 lb ground beef
1 tbsp olive oil
½ medium onion diced, about 2 oz / 57 g
2 cloves garlic minced
1 tsp ground cumin
1 tsp chili powder
½ tsp paprika
¼ tsp cayenne pepper optional
½ cup shredded cheddar cheese
¼ cup fresh cilantro chopped
1 lime cut into wedges for serving
Sour cream for garnish (optional)

Instructions

Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
On the baking sheet, arrange the zucchini strips without overlapping. Sprinkle them with salt and bake for 10 minutes to soften. Remove from the oven and set aside to cool.
While the zucchini is baking, heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3 minutes.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking it apart with a spatula, until browned and no pink remains, about 5-7 minutes.
Drain excess fat and return the skillet to the heat. Stir in cumin, chili powder, paprika, cayenne pepper, salt, and pepper. Cook for another 2 minutes, allowing the spices to blend with the meat.
Lay the cooled zucchini strips flat on a work surface. Spoon the cooked ground beef mixture onto one end of each zucchini strip. Sprinkle shredded cheddar cheese on top of the beef.
Carefully roll the zucchini strips to enclose the filling and place them seam-side down on the baking sheet.
Place the stuffed zucchini tacos back into the oven for 5 minutes, or until the cheese is melted.
Serve the Keto Zucchini and Ground Beef Tacos warm, garnished with chopped cilantro, lime wedges, and a dollop of sour cream if desired.

Notes

Ensure the zucchini strips are not too thin, or they will not hold the filling well.

For a spicier taco, increase the amount of cayenne pepper or add chopped jalapeños to the beef mixture.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Nutrition