Keto Taco Slaw

Warm Taco Slaw | Peace Love and Low Carb

5 from 12 reviews



  • 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)


  1. 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.
  2. 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.
  3. Stir in the olives and cook until heated, about 2 minutes. Taste and add salt, if desired.
  4. Top each serving with avocado slices, green onions, as well as cilantro, jalapeños, or sour cream, if using.
  5. Store leftovers in the refrigerator for up to 1 week.




  • Calories: 278
  • Fat: 19g
  • Carbohydrates: 10g
  • Fiber: 4.4g
  • Protein: 18g

Keywords: low carb tacos, keto taco recipes, egg roll in a bowl, crack slaw recipes