Low Carb Taco Cabbage Skillet has been my dinner hero, honestly. Ever get home after work and realize you want big flavor, but you’d rather not spend the rest of your night washing dishes or tracking carbs? Oh, and you’d rather not heat up the oven, either? Yup, that’s when this skillet swoops in. You just chuck everything in, let it bubble, and dinner is done before you even think about cheating with takeout.
Ingredients for Taco Skillet Recipe
First things first: let’s talk about what you need. Don’t panic if you’re a little low on fridge staples. The best part of this dish is how forgiving it is. Typically, you want ground beef because that’s classic taco stuff, but ground turkey totally works if you’re feeling healthy (or just out of beef, like I was last week).
For veggies, grab a head of cabbage. Chop it up. You could use green or purple cabbage. Tomatoes—fresh or canned, either one is fine. You’ll need onion and garlic for that cozy, come-home smell.
Taco spices? Crucial. Use a packet or go wild with chili powder, cumin, paprika, and a bit of salt. If you like things hot, toss in some diced jalapeno. Oh, and cheese. Sharp cheddar is my go-to, but whatever you have is probably perfect. It’s an adaptable crowd-pleaser kind of meal.
How to Make a Healthy Taco Skillet
If you can chop, stir, and stand near a stove—congratulations, you have the skills. I always start with browning the meat. Get it nice and crumbly in a big skillet over medium heat. Drain the fat if you’re into that (I sometimes don’t, honestly).
Toss in chopped onion and garlic. Stir until they’re soft and you can’t stand how good it smells. Then dump in the cabbage and let it wilt. This takes maybe 8 minutes? Not forever.
Stir in your tomatoes plus your taco seasoning. If the skillet looks dry, add a splash of water. Simmer until the cabbage is just the right balance between crunchy and soft—trust your fork. Finally, scatter cheese on top and let it get nice and melty. That’s it. Scoop, serve, devour.
“This was so easy! My kids even ate cabbage without complaining, and that’s a minor miracle at our house.”
Suggested Toppings
Now, toppings. Oh man, do not skip this part. Toppings make the taco skillet truly five-star restaurant—okay, maybe small town diner—level. Here’s what I love, but do what feels right:
- Sliced avocado for creaminess
- Sour cream (full fat, always)
- Pickled jalapenos if you want heat
- Chopped cilantro for freshness
Here’s a trick: dollop Greek yogurt if you’re out of sour cream. No one will know. Also, crumbled tortilla chips for the crunch-craving folks at your table.
Substitutions
Let’s say your fridge is looking… not inspiring. No sweat. Almost any ground meat will do in a pinch. Ground turkey, chicken, or pork? All good. Meatless crumbles or black beans are fine if you want to go vegetarian.
With cheese, swap out cheddar for Monterey Jack, mozzarella, or even pepperjack if you like a spicy twist. As for the cabbage, Napa or even bagged coleslaw mix can pinch hit here, no kidding. Frozen chopped onions work perfectly if you hate tears. The recipe’s spirit is “use what you have and don’t sweat the rest.”
For tomatoes, salsa works in a pinch, especially if you like a little extra zest. Flexibility is the name of the game here.
What To Serve With Taco Skillet
On its own, this skillet is pretty filling, but sometimes you want a little something else. If I’m feeling fancy (or just extra hungry), here’s what I throw together:
- Simple side salad. Romaine, maybe a squeeze of lime, nothing too wild.
- Cauliflower rice for extra fiber
- Quick guacamole and chips on the side
Got picky eaters? Set out little bowls of all the toppings and let everyone dress up their own plate. The DIY thing is always a hit. Bonus: fewer complaints, more smiles at the dinner table.
Common Questions
Can I make the Low Carb Taco Cabbage Skillet ahead of time?
You sure can. Let it cool, then store it in an airtight container. Reheats great in the microwave or on the stove.
Does it freeze well?
Mostly yes! Cabbage can get a bit softer after freezing, but it still tastes amazing. Just let it thaw overnight before reheating.
Can I make it dairy free?
Definitely. Skip the cheese or use a plant-based cheese you like.
What if I don’t like spicy food?
Just leave out the jalapenos or use mild salsa. The basic flavors still shine through.
Is this recipe keto friendly?
A thousand percent. The cabbage keeps the carbs way down, so knock yourself out.
Ready, Set, Skillet!
Alright, if you’re still reading, I really think you owe it to yourself to make this Low Carb Taco Cabbage Skillet soon. It’s honestly my go-to for busy weeknights, and I’ve even converted a few hard-core carb lovers with this (no joke). If you crave even more details, these folks have a great guide: Low Carb Taco Cabbage Skillet – Hey Keto Mama. Or, check out another twist over at Low Carb Cabbage Taco Skillet (Keto-Friendly) – The Yummy Bowl for more inspiration. Try it once and you might just start craving cabbage. (Yup, never thought I’d say that either!)
Low Carb Taco Cabbage Skillet
Ingredients
Meat
- 1 lb ground beef or ground turkey Use either ground beef or ground turkey based on preference.
Vegetables
- 1 head cabbage Green or purple cabbage works well.
- 1 onion, chopped For flavor and aroma.
- 2 cloves garlic, minced Adds aroma and flavor.
- 1 tomato, chopped or canned Fresh or canned tomatoes can be used.
- 1 optional jalapeno, diced For those who like it spicy.
Spices
- 1 packet taco seasoning You can use a packet or a mix of chili powder, cumin, paprika, and salt.
Cheese
- 1 cup shredded cheese (cheddar, Monterey Jack, or others) Sharp cheddar is preferred but any cheese will do.
Instructions
Preparation
- In a large skillet over medium heat, brown the ground meat until crumbly.
- Drain the fat if desired.
- Add chopped onion and minced garlic; stir until softened and fragrant.
- Stir in chopped cabbage and let it wilt for approximately 8 minutes.
- Add chopped tomatoes and taco seasoning; if the skillet looks dry, add a splash of water.
- Simmer until the cabbage is tender yet retains some crunch.
- Sprinkle shredded cheese on top and let it melt before serving.
