This warm keto taco slaw is the perfect new addition to your low carb taco Tuesday routine. Think egg roll in a bowl meets tacos. Delish!
What is taco slaw?
Well, this keto taco slaw is like egg roll in a bowl came to crash the Taco Tuesday party. All the same style and textures from a classic pork egg roll in a bowl recipe, but with a Mexican flair. This recipe is from my book Craveable Keto, but it was just too good to not share it all with you here as well. Plus it checks all of the boxes for me. Not only is is a keto whole30 compliant meal, but it is also a keto one pot meal, and it is ready in under 30 minutes. It's also an excellent option for weekly meal prep or even batch cooking of keto freezer meals. It reheats really well. Winning!
Delicious ways to mix this warm taco slaw
- top with some of this Roasted Tomatillo Avocado Salsa Verde
- use broccoli slaw in place of coleslaw
- add sour cream, green onions, and sharp cheddar cheese
- top it with keto pickled red onions
- use plain shredded cabbage instead of coleslaw mix
- make it with ground sausage, turkey, or chicken instead of beef
- add some chopped pickled jalapeños while cooking
Keto Cookbooks and Meal Plans
- Craveable Keto Cookbook
- Dairy Free Keto Cooking
- Keto Happy Hour
- 30 Minute Ketogenic Cooking
- Primal Low Carb Kitchen
- Keto Desserts
- Low Carb Slow Cooker Soups and Stews
- Keto Condiments Dressings and Sauces
- 14 Weeks of Low Carb and Gluten Free Meal Plans
More dairy free keto recipes:
- Sesame Chicken Egg Roll in a Bowl
- Keto Chocolate Muffins
- Keto Barbecue Dry Rub Ribs
- Dairy Free Keto Ranch Dressing
- Herbed Chicken and Mushrooms
- Low Carb Rainbow Vegetable Noodles
- Cranberry Pecan Cauliflower Rice Stuffing
Keto Taco Slaw
- Total Time: 20 minutes
- Yield: 6 servings 1x
Ingredients
- 1 pound ground beef (I get all of my grass-fed meats here)
- 4 tablespoons Taco Seasoning (get the recipe here)
- 1 (10-ounce) can diced tomatoes and green chilies, with juices
- 1 (16-ounce) bag coleslaw mix
- 1⁄2 cup sliced black olives
- Sea salt (optional)
- 1 large avocado, peeled, pitted, and sliced, for garnish
- 2 green onions, sliced, for garnish
- Fresh cilantro or flat-leaf parsley, for garnish (optional)
- Sliced jalapeños, for serving (optional)
- Sour cream, for serving (optional)
Instructions
- Heat a large skillet over medium heat. Put the ground beef and 2 tablespoons of the seasoning blend in the pan and cook until the meat is browned and cooked through, about 15 minutes.
- To the skillet, add the diced tomatoes and green chilies, coleslaw mix, and remaining 2 tablespoons of the seasoning blend. Cook until the cabbage is tender, about 7 minutes.
- Stir in the olives and cook until heated, about 2 minutes. Taste and add salt, if desired.
- Top each serving with avocado slices, green onions, as well as cilantro, jalapeños, or sour cream, if using.
- Store leftovers in the refrigerator for up to 1 week.
Notes
NET CARBS PER SERVING: 5.6g
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 278
- Fat: 19g
- Carbohydrates: 10g
- Fiber: 4.4g
- Protein: 18g
Alisha Ross says
Just wanted to say thanks for this recipe. I enjoy the firecracker chicken and having just attempted this for the first time, I have to say it tastes 99% the same! Would have never been able to figure out how to make it myself!
Candace Daniels says
I added two eggs on top and let them steam enough to get soft before I plated mine. Then added the cheeses avocado & fresh tomato. It was fabulous!
Carla Marley says
Hello,
I'm going to make tomorrow. What side dish would go with this. I know it has protein and veggies, just would like any thoughts on a side dish. Tortilla chips for the non Keto family, just wondering. Love this sight and the recipes and information!!
Rachel says
Absolutely delicious, as always! We used a mix of broccoli slaw and cabbage and omitted the olives. Topped with Mexican blend cheese, jalapenos, cilantro, and green onion. Yum!!!
Barbara Jolliffe says
Wonderful recipe. I did make one change as I didn't have a can of diced tomatoes with chilis so I used a jar of salsa, which worked really well. And the leftovers are great hot or cold.
Renée says
I just made this today and it was fabulous. I just finished a round of the HCG diet and am currently in phase 3 which is the maintenance phase. This recipe is perfect for this phase. I used organic ground turkey for it. I also took an avocado and mashed it up with a little pink Himalayan salt, lime juice and some garlic powder. I plopped a couple of tablespoons on top of the slaw and it was great. I also threw a couple of the jarred jalapeño slices on it because I like the vinegar taste of them. I used no cheese or sour cream and it didn’t need it in my opinion. I used extra fresh cilantro and I made your taco seasoning for it instead of using the package stuff. I absolutely love this recipe. I will make this again and again! Thank you!
Stacie says
Made this tonight with a few slight changes with ingredients I already had in the house, topped it off with shredded Tex-Mex Cheese and it was dee-lish! Already pinned to make again next week (and the next & the next LOL). I don't have to be left out of Taco Tuesday's anymore :-). Thanks for sharing!
Ann Chase says
Made this last night and we loved it.
Jo says
I make this all the time with broccoli slaw, and top with sour cream, olives, avocados or .guacamole. Quick, easy and yummy!
Christina says
Another quick, easy, and delicious recipe.