Taco Tomatoes Are The Low-Carb Trick You Need To Try


Let’s talk tacos.

Tacos are one of my favorite foods. I love tacos so much I even ran a taco-themed 5k race this fall.

Exploding with flavors, it is a go-to quick and easy dinner to make during the week.

I switch it up to sometimes do beef, other times turkey and always have the staples: lettuce, tomato, cheese, guacamole, sour cream, and taco sauce.

We are soft shell taco lovers in my home, but when I came across a recipe for low-carb tacos I could not wait to try it.

This taco trick that puts a healthier spin on the dish uses tomato as its “shell.” Just thinking about a juicy tomato stuffed with all my Tex-Mex favorites has my mouth watering.

Here’s how to make these low-carb taco tomatoes.


Taco Tomatoes

  • Ingredients:
  • Ground beef or turkey
  • 1 tbsp extra-virgin oil oil
  • 4 large tomatoes
  • Shredded cheese
  • Taco seasoning packet
  • Sour cream
  • Guacamole
  • Taco sauce


Preheat oven to 350 degrees.

Heat the olive oil in a skillet until warm and cook the meat. Once brown, add in the taco seasoning.

While that cooks, turn the tomatoes top-down and slice the sides to make wedges. Do not cut all the way. The idea is to stuff them.


Once meat is cooked, spoon some into the tomatoes and add cheese on top.

Place in a baking dish and bake the assembled tomatoes for 15 minutes, or until cheese is melty and tomatoes are soft and warm.

Top with quac and sour cream, then drizzle on taco sauce.


The original recipe does not call for the tomatoes to be baked, but I found baking really brought out the flavor opposed to a cold tomato. I did not use lettuce but feel free to add that in as well after baking.

Since I am currently on a dairy detox, I opted for dairy-free Daiya Pepperjack Style Shreds and skipped the sour cream.

This ended up tasting so good, I will definitely make it again–next time fully loaded. I ate two tomatoes in a serving but found it did not fill my ever hungry appetite for long. I suggest having as lunch and then reaching for a healthy snack before dinner.

It took about 35 minutes to make and is perfect for those on low-carb diets or watching what they eat.



Taco Tomatoes,


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