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Kalyn's Kitchen

Ground Beef Tacos with Tomato-Avocado Salsa

If you use low-carb tortillas for these Ground Beef Tacos with Tomato-Avocado Salsa, this is a tasty idea for a low-carb meal! And check out the frozen avocado I used to make the salsa!

PIN Ground Beef Tacos with Tomato-Avocado Salsa to make them later!

Ground Beef Tacos with Tomato-Avocado Salsa title photo

When I was a kid I loved my mom’s tacos. What made them good was the way mom would get the oil very hot in her cast iron frying pan and quickly fry the corn tortillas to make shells, folding them over to be filled with spicy taco meat, lots of grated cheese, lettuce, hot sauce, and sometimes tomatoes or olives. When we ate mom’s tacos, we had to hold them over a plate because so much grease would drip out!

This updated recipe for Ground Beef Tacos with Tomato-Avocado Salsa is definitely a different version of ground beef tacos! These days I make tacos into a low-carb meal by using low-carb flour tortillas, seasoning the ground beef with my homemade taco seasoning, and serving the tacos with a tasty tomato-avocado salsa (with cucumber!)

The tacos you see here are an updated version of Spicy Ground Beef and Black Beans Tacos I first made nearly ten years ago! But these days I know a lot of people don’t want beans in their taco meat. (If you do want the black beans, follow that link and see the original recipe.)

I’ve definitely been struggling a bit about what to share during this time people are trying not to go to the store, but you can make some version of this recipe even if you don’t have every ingredient. And since everyone is stuck at home, we doubled the amount of meat for the new all-beef version, so maybe you can have tacos for dinner more than once. Keep reading to find out about the frozen avocado that we used in the salsa for these interesting ground-beef tacos!


Frozen Avocado Chunks in bag

Have you Tried Frozen Avocado?

I recently discovered frozen avocado chunks at Costco, and was excited to try them. I saw mixed reviews online for frozen avocado, and of course it’s not the same as eating a creamy fresh avocado that’s at the peak of ripeness, but we thought the frozen avocado was great in this recipe! We took the amount of avocado we needed out of the freezer and let it sit for a while to thaw before we started the recipe. If you try frozen avocado chunks, I’d use them in dishes where avocado is mixed with flavor-enhancing ingredients, and I can’t wait to try them in my favorite avocado sauce, homemade guacamole, or guacamole tostadas.

Ground Beef Tacos with Tomato-Avocado Salsa process shots collage

How to Make Ground Beef Tacos with Tomato-Avocado Salsa:

(Scroll down for complete recipe including nutritional information.)

  1. If you’re using frozen avocado, remove  from the freezer at least 30 minutes before you start. Let avocado thaw on the counter in a covered bowl.
  2. Heat oil in a heavy frying pan, add ground beef, and cook over medium-high heat until meat is nicely browned.
  3. Add Kalyn’s Taco Seasoning Mix (or your favorite brand) and water and simmer until liquid is evaporated and meat is well-seasoned.
  4. I use an old-fashioned potato masher (affiliate link) to break the meat apart while it cooks.
  5. While meat mixture simmers, chop cucumbers into very small pieces and dice the tomatoes.  If you’re using fresh avocado, finely diced one large avocado.
  6. Slice up green onions and finely chop the cilantro (if using.)
  7. Mix diced avocado, diced cucumbers, diced tomatoes, chopped cilantro, sliced green onion, Green Tabasco Sauce (affiliate link) or other hot sauce, and lime juice to make the salsa
  8. We used Mission Carb Balance Whole Wheat Tortillas (with 3 net carbs per tortilla) but use any tortillas you prefer.
  9. Warm tortillas in a hot pan or in microwave between two moist paper towels. (This takes barely a minute; don’t leave them in there too long.)
  10. As soon as you take tortillas out of the pan or the microwave, fold them in half.
  11. Open tortillas, cover one half with spicy ground beef, then spoon a generous amount of salsa mixture over the beef, fold tortillas over and eat! 
  12. The ground beef will keep in the fridge for a few days or frozen.
  13. The salsa mixture was still pretty good after it had been in the fridge overnight, but it’s best freshly made if possible.

close-up photo for Ground Beef Tacos with Tomato-Avocado Salsa

More Dinners with Ground Beef:

Ground Beef Vegetable Soup ~ Kalyn’s Kitchen
Ground Beef Gyro Meatball Low-Carb Lettuce Wraps ~ Kalyn’s Kitchen
Low-Carb Ground Beef Stroganoff Casserole ~ Kalyn’s Kitchen

Ground Beef Recipes Around the Web:

Tasty Low-Carb Soups with Ground Beef ~ Kalyn’s Kitchen
Keto Ground Beef Recipes ~ All Day I Dream About Food
10 Easy Low-Carb Ground Beef Recipes ~ Low-Carb Maven

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

close-up photo for Ground Beef Tacos with Tomato-Avocado Salsa

Ground Beef Tacos with Tomato-Avocado Salsa

Yield 8 tacos
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ground Beef Tacos with Tomato-Avocado Salsa are so tasty, and if you use low-carb tortillas this is perfect for a low-carb meal.

Ingredients

  • 2 lbs. ground beef
  • 2 tsp. olive oil
  • 1/4 cup Taco Seasoning (see notes)
  • 1 1/2 cups water
  • 1 1/4 cup chopped tomatoes
  • 1 cup finely chopped cucumber
  • 1 1/4 cup chopped avocado (see notes)
  • 1/4 cup thinly sliced green onion
  • 1/2 cup finely chopped fresh cilantro (optional)
  • 2 tsp. Green Tabasco Sauce (see notes)
  • 3 T fresh-squeezed lime juice (see notes)
  • 1 T olive oil
  • 8 Mission Carb Balance Whole Wheat Tortillas

Instructions

  1. If you're planning to use frozen avocado to make the salsa, remove it from the freezer at least 30 minutes or so before you start the recipe. Let the avocado thaw on the counter in a covered bowl.
  2. Heat oil in a heavy frying pan, crumble in the ground beef, and cook over medium-high heat until the meat is nicely browned.
  3. Add Kalyn's Taco Seasoning Mix (or your favorite brand) and water and simmer until the liquid is evaporated and the meat is well-seasoned.
  4. While the taco meat simmers, I use an old-fashioned potato masher (affiliate link) to break it apart so it's in very fine chunks when I'm ready to use it in the tacos.
  5. While the meat mixture simmers, chop cucumbers into very small pieces and dice the tomatoes.  If you're using fresh avocado, finely diced one large avocado.
  6. Slice up desired amount of green onions and finely chop the cilantro (if using.)
  7. Mix the diced avocado, diced cucumbers, diced tomatoes, chopped cilantro, sliced green onion, Green Tabasco Sauce (affiliate link) or other hot sauce, and lime juice to make the salsa
  8. We used these Mission Carb Balance Whole Wheat Tortillas (with 3 net carbs per tortilla) but use any low-carb tortillas or tortillas you prefer.
  9. Warm the tortillas in a hot pan or the microwave between two moist paper towels. (This takes barely a minute; don't leave them in there too long.)
  10. As soon as you take tortillas out of the pan or the microwave, fold them in half.
  11. Open tortillas, cover one half with spicy ground beef, then spoon a generous amount of salsa mixture over the beef, fold tortillas over and eat!
  12. The ground beef will keep in the fridge for a few days or frozen.
  13. The salsa mixture was still pretty good after it had been in the fridge overnight, but it's best freshly made if possible.

Notes

We used Kalyn's Taco Seasoning Mix but use your favorite packaged taco seasoning if you prefer. Use more or less taco seasoning to taste. You can use 1 1/4 cup of frozen avocado, thawed, or dice up one large fresh avocado for this recipe. I'm a huge fan of Green Tabasco Sauce (affiliate link) but use your favorite hot sauce if you don't have it. I used my fresh-frozen lime juice for the salsa.

Nutritional information is calculated based on net carbs in the brand of low-carb tortillas I used.

Spicy Ground Beef and Black Beans Tacos were first created by Kalyn in 2011, recipe was adapted into this lower-carb version in March 2020.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 416Total Fat: 27gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 101mgSodium: 475mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 32g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Ground Beef Tacos with Tomato-Avocado Salsa square thumbnail image

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you want to eat these for a low-carb meal, be sure to use low-carb tortillas. If made with low-carb whole wheat flour tortillas, low-fat ground beef, and low-fat cheese, these tacos would be a good choice for Phase 2 or 3 of the original South Beach Diet.

Find More Recipes Like This One:
Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
A version of this recipe with black beans was first posted in 2011; it was updated with an all-beef version with less carbs in March 2020.

Pinterest image for Ground Beef Tacos with Tomato-Avocado Salsa

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    20 Comments on “Ground Beef Tacos with Tomato-Avocado Salsa”

  1. I like all these foods but never would have thought to combine them like this. Can’t wait to try it!

  2. I love the idea of making these vegetarian with chopped mushrooms; great idea! Thanks for sharing and glad you are enjoying the recipes.

  3. 1: I found this recipe from you on Pinterset, along w/other recipes from you. Because we're vegetarian (mostly)I used two 8oz packages of fresh mushrooms instead of ground beef and OMG DELISH! I threw the mushrooms in my food processor to "look like" ground beef for my picky members.
    2: As I said, I found you on Pinterest and I have made several of your recipes, mostly converted to vegan and…I'm on Weight Watchers. You do a GREAT JOB and thank you for food inspiration!

  4. Tim, that's fun to hear. Glad they were a hit with the kids!

  5. I made these tacos Tuesday night and thought they were great…my kids appeared to like them, but didn't say much. Today I asked my son what he wanted to order out for dinner (a usual Saturday night thing) and he begged me to make the tacos again…I guess he liked them. I just used a packaged taco mix, but that salsa was incredible! It just goes so well with the meat! I'll try making the spice mix next time.

  6. Yes, I'd love this in lettuce leaves too.

  7. I can see putting the mixture into lettuce leaves if I'm feeling like I don't want carbs with the tortillas. Yum.

  8. Susie, like that idea of an egg on this!

    Lydia, I wish I could get Joseph's low carb tortillas here; they are so good!

    Sushma, good luck. You can do it and you'll be glad you did.

    Christie, thanks for stopping by.

    Karina, love those baby cucumbers!

  9. Those tacos look fresh and beautiful. I love your addition of cucumber- a lovely, cooling element.

  10. Saw you on food gawker 🙂

  11. Oh my god Kalyn!! This looks delicious!! I started Phase 1 of SBD today. Hopefully, I will be able to keep up with it for 2 weeks…Your blog is a great resource!! I am going to be trying a lot of recipes these two weeks 🙂

  12. These are my kind of tacos! I love the idea of the lime salsa to kick up the flavor. I like to use Joseph's low-carb oat bran tortillas these days for my tacos and quesadillas. They're not very sturdy, but they're low calorie *and* low carb.

  13. Oooh, I was thinking how good leftovers would be for breakfast (for me with a sunny side egg over them) when I saw your comment about breakfast!

  14. Thanks everyone. I'm eating one of these tacos for breakfast right now!

  15. These tacos are so pretty with that colorful salsa. We like to add black beans to our tacos, too – great flavor and a hit of low-fat protein.

  16. Kalyn, I will try these tortillas – I only bought whole wheat type tortillas once and they were pathetic, but it was a different brand, I don't remember now which it was (it's been a while)

    I was going to ask you for the specific brand, but then I saw the photo, I'm trying them for sure

  17. That is a healthy tacos and i am glad you made this, i like tacos and most of the time I love it with lots of cheese but I know it is not good for the health.

  18. Yum! Love the addition of cucumber! These look lovely.

  19. First of all, I'm loving that you bulked up the beef with some beans! Makes it go a lot farther and adds some great texture!

    Second of all, this just goes to show you that you don't have to give up childhood favorites if you want to eat healthy…you just have to modify them a bit!

  20. Funny thing is that I have had a craving lately for tacos! That will now be satisfied with this awesome recipe