Lamb Keto Tacos With Cauliflower Tortillas

Lamb Keto Tacos With Cauliflower Tortillas

Lamb tacos recipe & content provided by Joshua Weissman

I know people who don’t like bacon, but have yet to meet someone who isn’t a taco person. There is just something so satisfying a nice flexible tortilla brimming with tender chunks of meat. While keto tacos are a less common take on Mexican food, they are a perfect grain- and gluten-free dish.

Lamb is such underrated meat. It has a great fatty texture and is chock full of exciting flavors, making it perfect for keto tacos. This lamb is slowly cooked until it becomes fall-off-the-bone tender. Then it’s pulled, stuffed into cauliflower tortillas and served with crunchy radishes and zingy cilantro.

Related: Grilled Lamb Chops With Italian Salsa Verde

You can have an incredibly healthy meal that is also jam packed full of flavor. Serve these keto tacos with a fresh salad, quick pickled vegetables or Bulletproof guacamole for a beautiful, hearty meal.

Tender lamb shoulder folds into a pliable, grain-free cauliflower tortilla in this zesty recipe for ultra-satisfying keto tacos.

Lamb Keto Tacos With Cauliflower Tortillas

Start to Finish: 3 hours (30 minutes active)

Keto Tacos Ingredients:

  • 2 pounds lamb stew meat or lamb shoulder cut into 1-inch chunks
  • 3 cups chicken stock
  • 1 bunch thyme
  • 2 tablespoons avocado oil or ghee
  • Salt to taste

Cauliflower Tortilla Ingredients:

  • 1 head of cauliflower, broken into florets
  • 2 eggs
  • Generous pinch of salt
  • Avocado oil for greasing
  • Radishes to garnish, sliced thinly
  • Chopped cilantro to garnish


  1. Heat avocado oil in a large heavy-bottomed pot over medium-high heat. Season lamb generously with salt, then sear for 1-2 minutes per side.
  2. Add chicken stock and thyme, and bring liquid to a light simmer. Once simmering, cover with a lid and let cook for 2 hours or until fork tender.
  3. While lamb cooks, prepare cauliflower tortillas. Preheat oven to 375 degrees. Roughly chop cauliflower florets and pulse in a food processor, working in batches, until it is pulverized into fine crumbles.
  4. Grease a baking sheet lightly with oil. Spread cauliflower on the sheet and bake for 10 minutes, or until completely cooked.
  5. Once cauliflower is cool enough to handle, place it in a clean dry kitchen towel and wring out excess moisture (be careful not to burn yourself). The cauliflower should look similar to masa dough. Add to a bowl with eggs and salt, and mix to combine.
  6. Scoop 1/4 cup of your dough onto a parchment-lined baking sheet and spread it in a circle using the back of a spoon. Repeat until no dough remains.
  7. Bake tortillas for 25 minutes, flipping once after 10 minutes of cooking.
  8. To serve keto tacos, lightly shred lamb and place on cauliflower tortilla along with some of the cooking juices, sliced radishes, and cilantro.

Serves: 4-6

Nutritional Information (Per Serving):

  • Calories: 573
  • Protein 57g
  • Total Fat 26g
  • Saturated Fat 8g
  • Cholesterol 278mg
  • Sodium 839mg
  • Total Carbs: 11.85g
  • Dietary Fiber 5.25g
  • Total Sugars 5.75g
  • Net carbs: 6.6g
  • Potassium 1436mg
  • Vitamin D 8mcg
  • Calcium 98mg
  • Iron 7mg

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