Low-Carb Beef Tacos with Fresh Pico

Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
Net carbs: approximately 5–7g per serving (depending on toppings)

Ingredients

For the beef filling:

• 1 lb (450 g) ground beef (80–90% lean)

• 1 tablespoon olive oil (if needed)

• 2 cloves garlic, minced

• 1/2 small onion, finely chopped

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• 1/4 cup water or beef broth

For the fresh pico:

• 2 medium tomatoes, finely diced

• 1/4 small red onion, finely chopped

• 1 small jalapeño, minced (remove seeds for less heat)

• Juice of 1 lime

• 2 tablespoons chopped fresh cilantro

• Salt to taste

For serving (low-carb options):

• Large romaine or butter lettuce leaves (taco shells)

• Shredded cheddar or Monterey Jack cheese

• Sour cream

• Sliced avocado

• Extra lime wedges

Instructions

1. Make the pico de gallo
   In a medium bowl, combine diced tomatoes, red onion, jalapeño, lime juice, cilantro, and salt.
   Mix well and refrigerate while preparing the beef. This allows the flavors to develop.

2. Cook the beef
   Heat a large skillet over medium heat.
   Add olive oil if your beef is very lean.

Add onion and cook 2–3 minutes until softened.
Add garlic and cook 30 seconds until fragrant.

Add ground beef. Break it apart with a spatula and cook 5–7 minutes until browned.

3. Season
   Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper.
   Add 1/4 cup water or broth and simmer for 3–4 minutes until slightly thickened.
   Taste and adjust seasoning if needed.

4. Prepare taco base
   Wash and dry lettuce leaves.
   Choose sturdy, cup-shaped leaves to hold filling.

5. Assemble tacos
   Spoon beef mixture into lettuce leaves.
   Top with shredded cheese, fresh pico, sour cream, and avocado slices.