Easy Keto Grilled Steak Tacos Recipe For Dinner

Tacos. The word alone brings memories of messy hands, big bites, and that satisfied silence after the first mouthful. But if you’re doing keto, tacos usually mean disappointment wrapped in lettuce. That’s not dinner. That’s a sad salad pretending to be fun.

This recipe doesn’t play that game. You get smoky grilled steak, a low-carb “tortilla” that actually bends like a tortilla, and toppings that taste like they came off a taco truck parked outside a bar on a Friday night.

You’re still doing keto. But it won’t feel like it.

What Makes These Keto Tacos Different?

The meat’s cooked right. The “tortilla” holds up without tasting like cardboard. You get that chew, that slight pull when you bite in. The seasoning’s got heat, tang, and depth. And nothing is soggy or weird.

We’re not making a thousand fancy sauces or buying anything weird off Amazon. You’ll get what you need at the grocery store, and half of it’s probably already in your fridge.

This isn’t one of those recipes where you spend two hours to make something that’s gone in three minutes. You’ll want to make these again next week. Maybe tomorrow.

Ingredients List (Keep It Simple)

For the steak:

• 1.5 lbs flank or skirt steak (or any thin cut you like)
• 2 tbsp olive oil
• Juice of 1 lime
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper

For the keto “tortillas”:

• 1.5 cups shredded mozzarella (low moisture)
• 3/4 cup almond flour
• 1 tbsp cream cheese
• 1 egg
• Pinch of salt

Optional toppings (go wild):

• Sour cream
• Diced red onion
• Sliced avocado
• Chopped cilantro
• Shredded lettuce
• Salsa or hot sauce
• Crumbled cotija or cheddar cheese
• Lime wedges

That’s it. No xanthan gum. No psyllium husk. No panic attacks in the baking aisle.

Making This Yummy Keto Grilled Steak Tacos 

Let’s Talk Steak First

Flank steak or skirt steak is best. It’s quick to cook and easy to slice thin. Plus, the fat content is just right for keto.

Now, here’s the move: marinate it. Even 30 minutes helps, but if you can swing 2 hours, do it. Overnight? Great. But don’t stress if you forgot.

Quick Marinate Method:

Grab a bowl or zip-top bag. Mix the olive oil, lime juice, garlic, cumin, paprika, chili powder, salt, and pepper. Add the steak. Toss it around so it’s coated. Stick it in the fridge.

While that’s happening, make your “tortillas.”

How To Make Keto Tortillas That Don’t Suck

Here’s where most keto recipes fall apart. People try to make tortillas taste like tortillas without flour. Most fail. These don’t.

Step-by-Step:

• In a microwave-safe bowl, combine mozzarella and cream cheese.
• Microwave for 45 seconds, stir, then microwave another 30 seconds until it’s fully melted and stretchy.
• Stir in almond flour and a pinch of salt.
• Crack in the egg and mix fast. It’ll look like a weird sticky dough. That’s fine.
• Split it into 6 balls.
• Place one between two pieces of parchment paper and roll it into a thin circle. Not too thin or it’ll tear.
• Cook each on a dry nonstick pan over medium heat for 30-40 seconds per side. You’ll see bubbles. That’s your sign.
• Keep them warm in a clean towel while you do the rest.

They bend. They hold stuff. They actually taste good.

Grill That Steak

You can use a grill pan, outdoor grill, or even a cast iron skillet. Just make sure it’s screaming hot.

Quick Grill Instructions:

• Take steak out of the marinade and let it come to room temp (around 20 minutes).
• Heat grill or pan until a drop of water sizzles instantly.
• Cook steak for 3–4 minutes per side. Don’t move it too much.
• Let it rest for 5–7 minutes before slicing. Resting is not optional. It matters.
• Slice against the grain. Always.

That steak? It’s juicy. Got a char. Smells like something you pay for at a place with outdoor seating and $4 water bottles.

Assemble this Grilled Steak Tacos Like You Mean It

Tortilla down. Steak slices on top. Now it’s up to you.

Some ideas:

• Sour cream + avocado + onion + cilantro
• Salsa + cheese + lettuce
• Just steak and lime if you’re a minimalist

There’s no rulebook here. Just stack what you love.

Storage Tips (In Case You Don’t Eat All of It)

Steak keeps in the fridge for 3–4 days. Slice it before storing or after—up to you.

Tortillas? You can keep them in the fridge wrapped in parchment or foil, or even freeze them with parchment between each one.

Microwave or pan heat before using. They come back to life quick.

Make-Ahead Game Plan

If you’re the kind of person who likes to prep once and eat three times, this is your new favorite meal.

Here’s how:

Sunday:

• Make a double batch of steak. Use half tonight, save half.
• Make all the tortillas. Keep ‘em in the fridge or freezer.

Monday lunch:

• Reheat steak + tortilla. Add lettuce and cheese. Done.

Tuesday dinner:

• Chop leftover steak into a salad. Add sour cream, avocado, salsa. Still counts as a taco in your heart.

Boom. Three meals. One marinate.

Let’s Talk Flavor  Now

This is the kind of dish where the first bite gets a little silence. Then maybe a slow nod. A “wow, okay” type moment.

That lime cuts through the richness. The spices are there but not overpowering. The garlic does its thing in the background. And the char from the grill? That’s where the magic happens.

You’re not missing bread. You’re not thinking about tortillas. You’re just eating good food.

Carb Breakdown (Per Taco)

• Steak (per serving): ~0g (assuming spices only)
• Tortilla: ~2–3g net carbs
• Toppings (varies):
  • Avocado (2 tbsp): 1g net carb
  • Sour cream (1 tbsp): 0.5g
  • Onion (1 tbsp): 1g
  • Cheese (1 tbsp): 0g
  • Salsa (1 tbsp): 1–2g

Estimated total: around 5–6g net carbs per taco, depending how wild you go with toppings.

Still keto. Still real.

Substitutions That Won’t Wreck the Recipe

You forgot something? No problem.

• No almond flour? Try coconut flour but use less (about 1/3 cup). Texture changes slightly.
• No mozzarella? Any melty cheese can sub, but mozzarella works best.
• No grill? Oven broil the steak. 4–5 minutes per side. Still solid.
• Don’t like steak? Try grilled chicken thighs or pork shoulder slices.

It’s a taco. It’s forgiving.

Why This Recipe Actually Works

You know that moment you eat something on a “diet” and it just tastes…off? Too chewy, too dry, too bland. These tacos skip that entirely.

The cheese-based tortilla gives you that soft bite and holds strong. The steak? Juicy, smoky, and soaked in spice and lime. You can eat two, three, maybe four, and still stay under your carb cap.

No fake flavors. No weird ingredients. Just real food, cooked right.

One Reader’s Quick Story

“My husband didn’t even know it was keto. He just thought I’d finally made tacos that didn’t fall apart. We both ate way too many. I made them again the next night. He asked if we could ‘do this taco thing weekly.’ So yeah, it’s a keeper.”

– Jamie, Alabama

Conclusion

You’re not giving up tacos. You’re just skipping the part where your stomach feels like a bowling ball after dinner. You’re skipping the bloat. The blood sugar spike. The carb crash an hour later.

Instead, you get a plate of tacos that hit all the right notes—flavor, texture, comfort—and still keep you in ketosis.

You don’t have to miss out. You don’t have to settle. You can eat tacos like a normal human. And if that’s not winning, what is?

Print