Mexican · Dinner
Grilled Steak Tacos (Keto)
Grilled sirloin strips charred in a hot skillet, served in warm low-carb tortillas with pan-charred onion and jalapeño, avocado, cotija cheese, and a cilantro-lime crema. Fat-forward and genuinely low-carb, delivering beef's savory depth with bright lime and mild heat.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
585Calories
38.2gProtein
40.8gFat
17.5gCarbs
3.1gSugar
9.4gFiber
870mgSodium
118mgChol
12.9gSat Fat
980mgPotassium
210mgCalcium
3.6mgIron
2.4mcgVitamin B12
18mgVitamin C
low-carb
gluten-free
protein-rich
high-fiber
keto
Instructions
1
Prep
Pat beef dry, rub with oil, garlic, cumin, paprika, salt, and pepper. Let sit 10 minutes.
2
Sear
Heat skillet over high heat. Sear steak 3 to 4 minutes per side until deep brown and springy at center.
3
Rest
Transfer steak to plate for 5 minutes so juices redistribute before slicing.
4
Char
In same skillet over medium-high heat, cook sliced onion and jalapeño 3 to 4 minutes until edges blacken.
5
Build
Slice rested steak against the grain. Warm tortillas 20 seconds per side until pliable. Fill with steak, charred vegetables, avocado, and cilantro.
6
Whisk
Stir sour cream with lime juice and half the cilantro until smooth.
7
Plate
Top tacos with crumbled cotija, drizzle with lime crema, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin, trimmed
- 44 low-carb tortillas (about 1.6 oz/45g each)
- 11 small onion
- 11 jalapeno
- 11 avocado
- 2 tbsp2 tbsp cotija cheese
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp sour cream
- 2 tbsp2 tbsp olive oil
- 1 clove1 clove garlic
- 1/2 tsp1/2 tsp cumin
- 1/2 tsp1/2 tsp smoked paprika
- salt, to taste
- black pepper, to taste
