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Crab Fried Rice | The Recipe Critic
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Delicious crab fried rice comes together in just 25 minutes with simple ingredients and tons of flavor! It combines the sweetness of lump crab meat with the savory flavors of classic fried rice for an endlessly satisfying dish that’s sure to become a family favorite!
Reasons You’ll Love This Recipe

Irresistible Flavors: Crab fried rice is the perfect blend of convenience and indulgence! With tender lump crab meat, garlic, soy sauce, and a hint of zesty lime juice, every bite bursts with an incredible taste.

A Cinch to Make: This quick and easy recipe is great for busy weeknights when you crave a delicious, homemade meal without any hassle.

Better than Takeout: Pair this dish with some tasty Asian sides like vegetable dumplings or egg rolls for a divine takeout experience in your own home. To keep things a bit lighter, try this Asian ramen salad.
Fantastic Fried Rice Recipe

I LOVE fried rice! And my blog can back that up! I have lots of recipes and variations on the classic. I recently found out that crab meat is an excellent source of protein. It has a similar amount of protein per gram as other meats but is lower in fat. I knew I had to make a recipe using crab meat and wanted to stick to my go-to comfort food, fried rice!

Ingredients Needed for Crab Fried Rice

How to Make Crab Fried Rice

Make mealtime a breeze with this easy crab-fried rice recipe! With the extra protein from the crab meat, this dish works as the main course, or you can serve it as a side to an Asian-inspired meal!
1. Cook the Veggies: Preheat a large skillet or wok to medium heat, then add the sesame oil, onion, and carrots. Cook until tender.
2. Add Garlic: Add the garlic and saute for 30 seconds until fragrant.
3. Stir-Fry: Add the cooked white rice to the veggie mixture. Stir and fry the rice and veggie mixture until warmed through and combined. If you like your rice to be more crispy and golden, you can cook it longer.
4. Scramble the Eggs: Create a hole in the middle of the rice and veggie mixture, then add the slightly beaten eggs. Using a spatula, scramble the eggs as they cook. Once cooked, you can then mix the eggs into the rice mixture.
5. Add: Season with onion powder, salt, and pepper, then add the drained crab meat to the wok. Stir to combine. Then, stir in the soy sauce and squeeze the juice of a lime. Toss to combine. Garnish with green onions and lime wedges, and enjoy!
Crab Fried Rice Variations

If you love crab, this recipe for crab fried rice is an easy and delicious way to get your crab fix! You get to add, delete, and switch up the ingredients to make it your own.

Can I add more veggies? Yes! Load it up with all the veggies! Try adding diced peppers, sautéed mushrooms, or zucchini. I also love using broccoli, cabbage, green beans, or sugar snap peas. Just clean out your fridge and add all that veggie goodness!

What kind of rice can I use? Substitute brown rice or quinoa for the white rice if you desire. You can even make this with cauliflower rice for a low-carb option.

Protein: If you don’t love canned crab, cook fresh crab yourself before adding it in! This fried rice recipe is a great base for any protein option! Substitute the crab for bacon, ham, chicken, or tofu.
Storing Leftovers

This crab-fried rice makes the best leftovers for lunch! It’s a hearty and packed with protein. Make a big batch to store for leftovers and serve with crispy air fryer egg rolls or these chicken potstickers on the side! My kids love it when we have leftovers!

In the Refrigerator: Transfer to an airtight container and store in the fridge for up to 4 days.

To Reheat: Reheat individual portions in the microwave. Heat in 1- minute intervals, stirring in between should do the trick!
More Delicious Crab Recipes

If you love the flavor of crab as much as I do, be sure to check out all my crab recipes! Here are a few family favorites that are easy and taste amazing!

Salads

Crab Salad

10 minutes

Appetizers

Crab Rangoon

50 minutes

Appetizers

Air Fryer Crab Cakes

20 minutes

Dinner

Sushi Bowl

20 minutes

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January 25, 2026
Zuppa Toscana Recipe – Pinch of Yum

Broth: I always use 6 cups water + 2 tablespoons Better Than Bouillon chicken flavor base. It’s amazing. Highly recommend. If you’re not using this, you’ll probably need to add a bit more salt.

Pork Fat: This soup will have small beads of the pork fat distributed throughout the soup and/or pearling on top of the soup. That’s a good thing – it is a sign of both amazing flavor and a luscious mouthfeel. These will incorporate as it gently bubbles, and they will rise to the surface as it cools. To re-incorporate, just heat it back up again and give it a stir.

Bacon: Hot take, but I don’t think it’s necessary which is why I didn’t include it. You get so much flavor already from the pork sausage. I have never eaten this and wished it had bacon in it.

Potato Peels vs. No Peels: If you want to save a bit of time, use baby potatoes and just cut them into quarters – you don’t have to peel them! It has a slightly different, more earthy taste (as potato peels do), but can confirm, it’s still delicious.

White Wine: For weeks now, I’ve considered adding white wine to this recipe to deglaze the pan after the sausage, onion, and garlic; in my mind, it would add a nice layer of acidity to a very savory, rich broth. However, I have made this so many times and never had white wine in the house on any of the times, and I have loved every batch so much exactly as it is. Let me know if you try it with white wine in there!

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January 25, 2026
Popcorn Chicken Bowls
High-protein popcorn chicken bowls with crispy baked chicken bites, quinoa, salad, and yogurt ranch dressing. Great for meal prep, fresh and healthy!

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Healthy Chicken Recipes

These popcorn chicken bowls are great for lunch or dinner and they hit all the notes: crispy, creamy, fresh, and filling. You get crunchy, golden baked popcorn chicken bites, tossed over a crisp lettuce salad loaded with colorful veggies, fluffy quinoa, and a zingy yogurt ranch dressing.

This is a light yet wholesome and satiating meal that’s packed with protein and fibre to keep you full and nourished. I often make a batch of chicken, quinoa, and dressing for meal prep and have it on repeat for lunches (seriously, I’m not sick of it yet and that’s saying something), and this recipe is equally good for dinner.

Each bowl is about 36 grams protein, 7 grams fiber, and 540 calories.

👩‍🍳 You might also like these recipes: Mediterranean chicken quinoa bowl, chicken quinoa salad with honey harissa and tahini yoghurt, BLT chicken salad, chipotle chicken Cobb salad, Buffalo chicken salad, or Asian chicken salad.

What You’ll Need

Here is what you’ll need for this popcorn chicken salad bowl recipe. Find the full measurements in the recipe card below.
- For the chicken: Chicken breast – lean and high in protein. Chicken thighs can also be used.
- For the marinade: Yogurt – tenderizes and adds tang, onion, garlic, paprika powders – flavourful trio, and salt – of course!
- For the coating: All-purpose or gluten-free flour + cornflour – for that crunchy texture. More of the above seasoning – because bland chicken is not invited. Olive oil spray – makes it crispy without deep frying.
- Yogurt-Mayo Ranch Dressing: Light yogurt + light mayo for creamy yet light base, pickle juice – a salty, tangy secret weapon that also helps to dilute the creamy ingredients, fresh herbs (chives, parsley, dill) – fresh and punchy, garlic and onion powder – to round it out, and extra optional water to thin – adjust to your liking.
- Salad Bowl: Quinoa – high in fibre and protein (cook your own or get pre-cooked), lettuce, cucumber, cherry tomatoes, bell pepper – crunchy and hydrating, corn – sweet pop of flavour (I use frozen and defrost in boiling water), pickles for added tang and contrast. Optional: a little Sriracha drizzle on top and extra herbs for topping.
- Swap Suggestions: Swap quinoa for rice or couscous. Use Greek yogurt for extra protein. No fresh herbs? Sub with dried, but use less. Skip homemade dressing and use store-bought ranch for shortcuts.
How To Make Popcorn Chicken Bowls

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for popcorn chicken bowls.
- Marinate the chicken: Mix yogurt and spices, coat chicken, and let it chill for 30 minutes or overnight.
- Combine flour with spices and seasoning.
- Coat the chicken: Toss with flour/cornflour mix until well coated.
- Bake Chicken: Preheat oven to 410°F / 210°C. Line a baking tray and spray with oil. Arrange chicken in a single layer, spray tops with oil, and bake 15 minutes. Flip, spray again, and bake another 10 minutes until golden and crispy.
- Air Fryer Option: Preheat air fryer to 400°F / 200°C. Arrange chicken without overcrowding. Spray and cook for 12 minutes, flipping and spraying halfway through.
- Make the dressing: Chop the herbs finely. Whisk all ingredients until smooth.
- Cook quinoa: According to packet instructions.
- Prep veggies: Dice and chop while everything cooks.
- Assemble bowls: Toss salad with dressing, add quinoa and chicken, top with more dressing and extras.
Watch The Video

Recipe Tips
- Make-ahead: You can make the chicken popcorn bites ahead of time. Quinoa is also easy to store in the fridge for a few days. If you want to prep the whole the day before, just store store the dressing separately.
- Storage: Store each component separately in the fridge for 3–4 days. Keep chicken crispy by storing without dressing.
- Shortcuts: Use rotisserie chicken or frozen popcorn chicken if you’re in a rush.
- Make it spicy: Add cayenne or chilli powder to the coating or a dash of hot sauce to the dressing.
- Vegetarian option: Use crispy tofu or roasted chickpeas instead of chicken.
Serving Suggestions

Serve these bowls warm or cold—seriously, they’re good either way. I like to top mine with a bit of Sriracha for that spicy kick, and maybe a sprinkle of extra herbs if I’m feeling fancy. These bowls are perfect for work lunches, weeknight dinners, or prepping ahead for the week.

💬 If you’ve tried this popcorn chicken bowls or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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High-protein popcorn chicken bowls with crispy baked chicken bites, quinoa, salad, and yogurt ranch dressing. Great for meal prep, fresh and healthy! Find step-by-step photos and more recipe tips above.

For the Chicken Marinade:

For the Yogurt-Mayo Ranch Dressing:

Marinate Chicken: In a bowl, mix yogurt with onion powder, garlic powder, paprika, and salt. Add chicken and toss to coat. Cover and marinate for at least 30 minutes (or overnight).

Coat Chicken: In a large bowl, combine all coating ingredients. Spread half the mix on a plate, lay chicken pieces on top, sprinkle remaining mix, and toss to coat well.

Bake Chicken: Preheat oven to 410°F / 210°C. Line a baking tray and spray with oil. Arrange chicken in a single layer, spray tops with oil, and bake 15 minutes. Flip, spray again, and bake another 10 minutes until golden and crispy.

Air Fryer Option: Preheat air fryer to 400°F / 200°C. Arrange chicken without overcrowding. Spray and cook for 12 minutes, flipping and spraying halfway through.

Make Dressing: Chop herbs and whisk together all dressing ingredients until smooth. Thin with water if needed.

Cook Quinoa: Cook according to package instructions, then fluff and let cool slightly.

Assemble Salad: Toss lettuce, tomatoes, cucumber, bell pepper, corn, and pickles with dressing. Divide into bowls. Top with quinoa and popcorn chicken. Finish with extra dressing or a drizzle of Sriracha if you like.

Can I use chicken thighs instead of breasts? Yes! Thighs will be juicier and slightly more forgiving if you overcook them. Just trim the excess fat.

Is the popcorn chicken crispy? Yes, especially if you don’t overcrowd the tray or air fryer. The cornflour is key for that crunch.

Can I make this ahead of time? Absolutely. Store everything separately and assemble just before eating for best texture. Marinate the chicken overnight.

Can I freeze the chicken? Yes! Freeze after baking and reheat in the oven or air fryer for best results.

Is this gluten-free? Not as written, but you can use gluten-free flour blends and double-check your cornflour and mayo.

Storage: Store each component separately in the fridge for 3–4 days. Keep chicken crispy by storing without dressing.

Shortcuts: Use rotisserie chicken or frozen popcorn chicken if you’re in a rush.

Make it spicy: Add cayenne or chilli powder to the coating or a dash of hot sauce to the dressing.

Vegetarian option: Use crispy tofu or roasted chickpeas instead of chicken.

Calories: 537kcal | Carbohydrates: 58g | Protein: 36g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 86mg | Sodium: 2315mg | Potassium: 1125mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2690IU | Vitamin C: 66mg | Calcium: 160mg | Iron: 4mg

Keywords: Popcorn Chicken Bowls, Chicken salad bowls, chicken quinoa salad bowl, baked chicken salad bowl
More Healthy Chicken Recipes
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January 25, 2026
Cilantro Lime Butter Shrimp Recipe
This delicious cilantro lime shrimp recipe is ready in less than 20 minutes and has easily become one of my family’s favorite shrimp recipes!

This cilantro lime shrimp is one of my favorite shrimp recipes. I love classic shrimp scampi with lemon, garlic, and butter, but lately, I’ve fallen for this shrimp with a butter sauce made with fresh cilantro and lime.

This recipe is quick and simple, so you can absolutely make it tonight. It takes less than 20 minutes and requires only a handful of ingredients.

Key Ingredients
- Shrimp: Use fresh, high-quality jumbo or large shrimp. You can keep the tails on or remove them, whichever you prefer.
- Butter: I use butter in two ways in this cilantro lime shrimp recipe. First, I cook the shrimp in it, and then, as it finishes cooking, I swirl in more for a creamy sauce. I do the same when making these seared scallops.
- Garlic: I use 6 garlic cloves for this recipe and love it!Lime: I use the juice and zest of 1 lime for this recipe.
- Cilantro: I use a lot of cilantro! I know not everyone loves it, and if that’s you, don’t worry. You can swap the cilantro for any tender fresh herb like parsley or basil.
- Coriander: It’s optional, but it adds a delicious citrusy flavor to the shrimp. Coriander seeds are the seeds of cilantro.
- Green Onion: It’s also optional, but I love the extra green and flavor it adds.
Find the full recipe with measurements below.

How to Make the Best Cilantro Lime Shrimp

Tip 1: Use lots of garlic. When we crave garlicky shrimp, we go all in. That means we don’t hold back on the amount of garlic in this recipe. We use 6 garlic cloves (sometimes more) for one pound of shrimp.

Tip 2: Use lots of lime. We use the juice and zest of a whole lime. To remove the zest, we use our Microplane (a fine hand grater). It’s quick and easy, plus the tool isn’t expensive.

Tip 3: Make a butter sauce. For the best flavor, cook the shrimp in a little butter, and then as the shrimp finishes cooking, slide the skillet off the heat and swirl in more butter. Since the pan isn’t too hot, the butter melts into a creamy sauce.

Serving Suggestions

These cilantro lime shrimp are perfect served family-style. The shrimp are a bit messy, but that’s a good thing in this case. Serve these by themselves, with pasta (hello garlic cilantro shrimp pasta), over cilantro lime rice, coconut rice, Mexican rice, on top of homemade grits, or wrapped in homemade tortillas. I also love them next to this avocado and cucumber salad.

Recipe Variations

Our recipe is flexible. Although we use garlic, cilantro, and lime in our photos to make the sauce, you don’t need to. You can always take our method and swap the flavors around a bit. Swap lime for lemon and cilantro for parsley. This lemon parsley version is similar to more traditional shrimp scampi. Or try fresh basil, dill, and tarragon. I also highly recommend our cajun butter shrimp!
Cilantro Lime Butter Shrimp

PREP
15 mins

COOK
5 mins

TOTAL
20 mins

I love this garlic shrimp cooked in a creamy cilantro lime butter sauce. Serve this as an appetizer, with pasta, over rice, or in tortillas for tacos. The recipe is easy to adapt. Swap lime for lemon and try other tender herbs like parsley, dill, basil, or tarragon instead of cilantro.

Makes 4 servings

You Will Need

1 pound (450g) extra large shrimp, peeled with tails left on and deveined

1 lime plus a few extra wedges for serving

3 tablespoons unsalted butter, divided

2 tablespoons minced garlic, about 6 cloves

1/2 teaspoon ground coriander, optional

2 scallions, chopped

1/2 cup fresh cilantro leaves and tender stems, chopped

Salt and fresh ground black pepper

Directions

Cook Shrimp

1Pat the shrimp dry, then season it with 1/4 teaspoon of salt and fresh ground black pepper.

2Zest the lime using a microplane and set aside. Cut the zested lime in half, ready for the sauce later in the recipe.

3Add one tablespoon of the butter to a wide skillet. Save the remaining two tablespoons for later.

4Place the skillet with butter over medium heat, then add the garlic and coriander. Stir the garlic around the pan until the butter melts and bubbles for about 1 minute.

5Add the shrimp, nestling them into the pan so they are in one layer. A few shrimp stacked on top of each other is okay. Cook until the shrimp starts turning opaque, about 1 minute.

6Stir in the scallions and lime zest. Continue to cook, stirring, until the shrimp are firm and opaque, another 1 to 2 minutes. Slide the skillet off the heat.

7Add the cilantro, lime juice, and the remaining two tablespoons of butter. Stir the butter around the pan to melt into the lime juice, making the creamy butter sauce.

8Taste, then season as needed with salt and pepper. Serve with extra lime wedges on the side.

Adam and Joanne’s Tips

Lemon garlic butter shrimp: Swap lime for lemon and cilantro for parsley, then follow the recipe as written above. Add a splash of dry white wine at the end for extra flavor.

How to make spicy cilantro lime shrimp: Add 1/2 to 3/4 teaspoons of crushed red pepper flakes to the pan while adding the garlic.

Olive oil instead of butter: While the sauce is not creamy, you can substitute olive oil for the butter. You will need one tablespoon to cook the Shrimp and only a light drizzle at the end (about half a tablespoon).

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 pound
/
Calories
193
/
Protein
23.6 g
/
Carbohydrate
5.2 g
/
Dietary Fiber
1.2 g
/
Total Sugars
1.4 g
/
Total Fat
9.4 g
/
Saturated Fat
5.5 g
/
Cholesterol
205.4mg
/
Sodium
284.9 mg

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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January 25, 2026
Moroccan Chickpea Stew
Moroccan Chickpea Stew is a recipe that came from a reader named Paula, and it’s a meatless dish with chickpeas, red lentils, and spices. I don’t know if Paula’s chickpea stew recipe is authentically Moroccan, but it’s definitely delicious!

PIN Moroccan Chickpea Stew to try it later.

Moroccan Chickpea Stew is a recipe I got by e-mail from a reader named Paula B. And the minute I read the recipe, there was no doubt I was going to make it. Not only did it sound like a perfect combination of flavors, but two of my favorite meatless ingredients are chickpeas and lentils. And I’d just gotten a big bag of red lentils from Whole Foods, so it seemed like an omen when the recipe arrived.

Paula called this a Moroccan stew although I’m not sure if it’s an authentic Moroccan recipe. But it’s aromatic and spicy with a blend of interesting ingredients that come together perfectly.

Paula said she eats the Moroccan Chickpea Stew with a dollop of sour cream (again, probably not Moroccan, but highly recommend it!) I ate mine over brown rice, and this was one of the best meatless dinners I’d had for a long time.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Are red lentils a must for Moroccan Chickpea Stew?

If you’re thinking of using brown lentils for this, please try to find the red lentils. Not only are they beautiful, but they’re much softer than other lentils and dissolve more easily to make a perfectly thickened stew. If you do need to use brown lentils, they will need to cook a bit longer.

Is this Chickpea Stew an authentic Moroccan Recipe?

I’ve actually been to Morocco which was such a fascinating place, but I still can’t say for sure if Paula is correct in calling this a Moroccan recipe. When I googled it I did find similar recipes called Moroccan all over the web, but I’m not claiming it’s an authentically Moroccan dish.

Is Moroccan Chickpea Stew a healthy dish?

Lentils and chickpeas both have some carbs, but they also have fiber so this tasty stew with Moroccan flavors has about 23 net carb (and about 10 grams of protein) per serving without the brown rice.

How to Make Moroccan Chickpea Stew:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Heat the olive oil in a heavy pot, then gently saute the onions, garlic, ginger, and ground turmeric for about 7 minutes.
2. Then add chopped celery, garam masala, ground cardamom, cayenne pepper, and ground cumin and cook 3-4 minutes more, or until spices become very aromatic and celery is just starting to soften.
3. The beautiful red lentils that dissolve into the stock become the base of this stew. They turn more of a yellowish color when they’re cooked.
4. Add chicken, beef, or vegetable stock, 1 can diced tomatoes, 1 can chickpeas, and the red lentils, and let the stew start to simmer.
5. Once it starts to bubble, reduce heat to a gentle simmer, cover pan, and cook 45-60 minutes (or even a bit longer, depending on how fully dissolved you’d like the lentils to be.) I wanted to keep some texture, but cooked mine for about 60 minutes so the lentils were about half-dissolved.
6. Serve Moroccan Chickpea Stew over rice or brown rice if desired. I love this with a dollop of sour cream or plain yogurt as well.
Make it a Meatless Meal:

If you eat the Moroccan Chickpea Stew with brown rice, it could easily be a one-dish bowl meal. But if you want to add a side dish, this would taste good with Roasted Pepper Salad, Cucumber Radish Tomato Salad, or Broccoli Salad with Feta and Almonds.

More Tasty Chickpeas or Red Lentils:

Weekend Food Prep:

This recipe for Moroccan Chickpea Stew has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

1 large onion, finely chopped

1 T olive oil (or perhaps a little more, depending on your pan)

2 tsp. minced ginger (or grated fresh ginger)

1 T finely minced garlic

1 tsp. ground turmeric

3/4 cup celery, finely diced

1 tsp. Garam Masala

1 1/2 tsp. ground cardamom

1/4 tsp. ground cayenne pepper

1 tsp. ground cumin

6 cups vegetable stock or canned vegetable broth

1 1/2 cups red lentils

one 15 oz. can chickpeas, rinsed until no more foam appears

one 14.5 oz. can diced tomatoes

cooked brown rice for serving (optional)

sour cream or plain yogurt for serving (optional)

Instructions

Heat olive oil in a heavy pot with a tight-fitting lid.

Add onions, ginger, garlic, and turmeric and gently saute, stirring often, for about 7 minutes, or until onions are quite soft but not browned.

Add diced celery, Garam Masala, ground cardamom, cayenne pepper, and ground cumin and saute 3-4 minutes more, until celery barely starts to soften.

Add the stock, red lentils, canned tomatoes, and rinsed chickpeas and bring mixture to a gentle boil.

When it starts to bubble, reduce heat to the barest simmer and cover pan with lid.

Let mixture simmer, stirring a few times, until lentils are dissolved enough that mixture has thickened into a chunky stew.

The shorter time you cook it, the more chunky it will be. I cooked mine at the barest simmer for about 60 minutes.

Serve hot, over brown rice and topped with sour cream or plain yogurt if desired.

Paula said this is even better after it’s been in the fridge, and I’d have to agree that like many stews, the flavors were even better the next day.

The Moroccan Chickpea Stew freezes very well, so I’d recommend making the whole batch, even if you’re only cooking for a small number of people. However, it’s so good it might not make it into the freezer.

Notes

This recipe adapted very slightly from one sent to me by a reader named Paula B; Paula doesn’t remember where she got it but everyone she has shared the recipe with has loved it!

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 196Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 2mgSodium 812mgCarbohydrates 31gFiber 8gSugar 8gProtein 10g

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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you eat Moroccan Chickpea Stew plain (without rice) this dish would be approved for any phase of the original South Beach Diet. I ate mine over brown rice, which would make it phase 2 or 3 for South Beach. This is probably too high in carbs for a stricter low-carb eating plan, although chickpeas and lentils both have quite a bit of fiber.

Find More Recipes Like This One:
Use Stews for more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
A reader named Paula sent me this recipe for a chickpea stew with Moroccan flavors, and it was posted on the blog in 2009! It was last updated with more information in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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January 25, 2026
Easy Korean Beef Bowls
The combination of flavorful beef, zesty slaw, and spicy garlic sauce, makes these easy Korean beef bowls an amazing weeknight dinner!

Please meet one of our favorite dinners EVER. Modeled after these favorite Korean beef tacos, this “bowl” version is quicker, easier, and just as delicious! (Scroll down for a quick and simple salmon version!)

Slaw + Sauce + Beef

There are three main components to this recipe:
- Zesty, fresh slaw with crunchy cucumbers
- The sauce to end all sauces (creamy, spicy, garlicky)
- Flavorful Korean-style ground beef
While the ingredients list in the recipe may look a bit long, each component comes together incredibly fast. The slaw and sauce can be made ahead of time to speed up dinner night assembly!

And to simplify prep even further, you can use a bag of pre-shredded coleslaw mix for the cabbage and carrots called for in the recipe.

Assembling Korean Beef Bowls

These Korean beef bowls are delicious served with the three main recipe components above. But they are even more delicious with a few additions.

This is how we like to serve them:
- Hot, cooked rice
- Korean beef
- Slaw
- Sauce (and more sauce)
- Lime wedges
- Chopped cilantro
- Avocados
Sometimes we’ll throw naan bread on the side, too. YUM!

Build-Your-Own Meal

The great thing about this recipe and the reason it makes such a fabulous, family-friendly dinner is that it is easily a build-your-own meal where everyone can create the beef and rice bowl of their dreams.

I, for one, always add extra beef, extra slaw, extra sauce, and a lot of fresh lime squeezes. Sometimes, a little drizzle of extra sriracha. Oh, and a good amount of chopped cilantro.

My family? Their bowls have just a tiny bit less personality (and less cabbage), but I don’t judge them for it. Especially because that means more leftovers for meeeeee.

These Korean beef bowls are tremendous.

They are easily one of my favorite things to eat for dinner, and there are never any complaints from the family (see the aforementioned build-your-own appeal).

The flavors are out of this world delicious! I love how quickly and easily this meal comes together. Really, I could eat this over and over and never get tired of it.

And if you’re looking to change it up just a little, try using the sauce for the beef as a salmon marinade. After marinading the salmon for a couple of hours, cook it on the grill, in the air fryer, or broil in the oven and serve with all the other recipe components. SO, SO GOOD.

What to Serve With This:

This is pretty much a complete meal as is! A few additional side suggestions:

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Eight Years Ago: Divine 1-Hour Homemade Breadsticks
Nine Years Ago: Whole Grain Pumpkin Blueberry Muffins
Ten Years Ago: Slow Cooker Chicken Philly Sandwiches
Easy Korean Beef Bowls

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Quick Slaw:

4 cups shredded cabbage (napa, green, purple or a combo) – see note

1 cup shredded or grated carrots

1 cup chopped cucumbers

¼ to ½ cup chopped fresh cilantro

2 tablespoons lime juice

2 tablespoons soy sauce

2 tablespoons olive oil

Salt and pepper

Sriracha, to taste

Sauce to End All Sauces:

½ cup sour cream

½ cup mayonnaise

3 tablespoons fresh lime juice

1 teaspoon sriracha sauce

1 teaspoon garlic powder

Korean Beef:

1 ½ to 2 pounds lean ground beef

½ cup low-sodium soy sauce

¼ cup unseasoned rice vinegar

2 tablespoons light brown sugar

2 tablespoons toasted sesame oil

1 tablespoon fresh ginger or ginger paste

1 tablespoon minced fresh garlic (4 to 5 cloves) or 1 teaspoon garlic powder

For serving (optional but tasty):

Hot, cooked rice

Naan bread

Avocado slices

Fresh lime wedges

Chopped cilantro

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For the slaw, in a large bowl, combine the cabbage, carrots, cucumbers, and cilantro. In a small bowl whisk together the lime juice, soy sauce, olive oil, salt and pepper (start with a pinch of each and add more to taste, if needed), and sriracha. Pour the dressing over the slaw and toss to combine. Refrigerate until ready to serve (it can be made 4-6 hours in advance).

For the sauce, stir together all the ingredients and refrigerate until ready to serve (it can be made several days in advance).

For the beef, in a 12-inch nonstick skillet set over medium heat, brown the ground beef, breaking the meat into small pieces, until no longer pink. Drain excess grease.

To the skillet, add the soy sauce, vinegar, brown sugar, sesame oil, ginger and garlic or garlic powder. Stir to combine and bring the meat and sauce to a simmer over medium heat. Simmer for 3 to 4 minutes until heated through.

For serving, to each bowl, add a scoop of rice (if using), add a portion of beef and slaw. Drizzle with sauce. Serve with lime wedges, avocados, and naan bread, if desired.

Slaw: this makes quite a bit of slaw as we like to load up our bowls with a lot of slaw. If you think you might want less, you can halve the slaw ingredients.
To speed up prep time, you can use part of a 14-ounce bag of pre-shredded coleslaw mix (without the dressing) for the cabbage and carrots called for in the recipe.

Course: Main Course

Cuisine: Asian

Method: Stovetop

Serving: 1 Serving, Calories: 370kcal, Carbohydrates: 15g, Protein: 29g, Fat: 21g, Saturated Fat: 6g, Cholesterol: 80mg, Sodium: 1389mg, Fiber: 2g, Sugar: 8g
Recipe Source: from Mel’s Kitchen Cafe (adapted from this Korean tacos recipe)
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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January 24, 2026
Salmon Burgers
These succulent Salmon Burgers are among the healthiest and most delicious burgers you’ll ever eat! They’re made with fresh (not canned) salmon and without added breadcrumbs or eggs. It’s pure salmon goodness, all the way.

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These salmon burgers are a total crowd-pleaser!

Buns, toppings, and a tender protein—the gang’s all here! Step aside, Turkey Burgers! This salmon burger is light, tender, and moist, and the friendly format means even seafood skeptics will enjoy it.

What makes this recipe such a winner? I’m glad you asked!

My salmon burger recipe is made with FRESH salmon, not canned!

Instead of breadcrumbs, eggs, or mayo to bind the burgers (like my Shrimp Burger), I chop the salmon finely to help it hold together. This makes the patties gluten-free and low-carb.

Like my Avocado Tuna Cakes, these burgers are rich in Omega-3s, protein, calcium, and vitamin B. Salmon burgers are healthy and serve as a lighter alternative in your burger repertoire.

Even those who are new to cooking seafood can master these salmon burgers. The ingredients are simple and preparing them is easy. You’ll want to make them on repeat!
5 Star Review

“LOVED this recipe. Huge hit! We will definitely make it a staple in our house.”

— Danielle —

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Salmon. The star of these fresh burgers! The tiny, diced pieces of salmon become exceptionally tender and flaky as they’re cooked, creating a scrumptious texture.
- Greek Yogurt. Our sneaky binding agent. Not only is Greek yogurt a tasty, tangy way to hold our burgers together, but it also gives them an extra dose of protein.
- Lemon Juice. A squeeze of lemon juice brightens everything up and helps these burgers taste their best.
- Ginger. An overlooked companion flavor to salmon is ginger. Ginger adds great balance to almost any fish. Ginger all-out stars in this Soy Ginger Salmon, while the ginger in these salmon burgers is more complementary than robust.
- Herbs + Spices. Herbs like cilantro, parsley, dill, chives, or a mix will work perfectly here and add a touch of freshness.
- Greek Yogurt Herb Sauce. A bit of vinegar, Greek yogurt, diced herbs (e.g. cilantro, parsley, or dill), and garlic powder mixed together make an easy, yet impeccable sauce for salmon burgers that adds even more moisture.
- Bun. Soft buns that compress fairly easily are the best type of buns for burgers (dry, chewy buns are not as pleasant with burgers). Make sure it is sturdy enough to hold the patty too. I like brioche buns, or for extra fiber, whole wheat buns. Want to go the extra mile? Make your own with my Hamburger Buns recipe.
Substitution Tip

Though tartar sauce is the sauce most people instinctively seek for fish burgers, I like using Greek yogurt instead of mayonnaise to keep this recipe light and bright. If you prefer to use mayonnaise, you can swap it for the Greek yogurt.

My Tips and Tricks for Perfect Salmon Burgers
- Mince the Salmon Thoroughly. This is critical! Dicing the salmon into small cubes and combining them with two tablespoons of Greek yogurt creates a patty that is substantial in texture, yet also moist, fresh, and flavorful because the patty remains mostly fish. Don’t be tempted to shortcut this step!
- Get a Head Start. Assemble your patties up to 1 day in advance, storing them in an airtight storage container in the refrigerator. You can also prepare your sauce up to 1 day in advance and store it in a separate airtight storage container in the refrigerator.
- Fresh Salmon Is the Move. I do not recommend making these salmon burgers with canned salmon. Fresh salmon will produce the best results. (My Salmon Croquettes are a better option for canned salmon.)
What Do You Put On a Salmon Burger?

To find the right condiment for salmon burgers, think beyond ketchup and cheese. Basil Pesto, sour cream (or plain Greek yogurt), and Dijon mustard are all fantastic options. Here are more of my favorite options:
- Grilled Pineapple. Care to elevate this salmon burger recipe to a tropical paradise? Add grilled pineapple! Just as in these Teriyaki Burgers with Grilled Pineapple, a pineapple caramelizes on the grill and adds some sweetness that transports this recipe AND you to the beach.
- Arugula. Its peppery notes can stand up to the flavorful salmon burger patty.
- Tomato. A thick slice of juicy tomato is delicious on salmon burgers and my favorite for pairing with the burger sauce. (Roasted Tomatoes would be yummy too.)
- Red Onion. A burger classic. Or try Pickled Onions.
- Avocado. As this Avocado Burger can attest, avocado is a delicious addition to a burger. Try sliced or mashed avocado, or take things up a notch with homemade guacamole.
How to make the best fresh salmon burgers that are healthy and hold together on the stovetop or grill. No breadcrumbs or fillers!

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For the Burgers:

1 ¼ pounds salmon fillets skin and pinbones removed

3 tablespoons chopped fresh herbs such as cilantro, parsley, dill, chives, or a mix

2 tablespoons nonfat plain Greek yogurt

1 tablespoon fresh lemon juice

¾ teaspoon kosher salt

½ teaspoon ground ginger

¼ teaspoon ground black pepper

½ tablespoon extra-virgin olive oil plus additional as needed

For Serving:

Buns or lettuce cups

Arugula optional

Sliced tomato optional

Place the salmon on a cutting board and cut crosswise into very thin, 1/4-inch strips. Now, take a second pass at cutting, going over the pieces in the opposite direction so that you cut the strips into a dice. Continue cutting the salmon until the pieces are very small, about 1/8- to 1/4-inch each. (Be patient. Moist, tender patties will be your reward.)

Serve the burgers immediately (on buns or inside of lettuce cups), topped with lots of the sauce and a sliced tomato if you like.

TO GRILL: Preheat a grill to medium-high heat (about 400° F). Just before grilling the burgers, oil the grill VERY well. Add the burgers and cook as directed in Step 5, being careful just to flip them once if possible. If you want to 100% safeguard against the burgers sticking, you can grill them on a piece of aluminum foil coated with nonstick spray. Toast the buns on the grill if desired.

If you’d like to toast the buns, you can do so either on the grill, in your skillet after you are finished cooking the burgers (cover them with foil to keep them hot), or place them cut-side up on a baking sheet and toast in the oven under your broiler for 30 seconds to 1 minute (watch VERY CAREFULLY).

TO MAKE AHEAD: Assemble your patties up to 1 day in advance, storing them in an airtight storage container in the refrigerator. You can also prepare your sauce up to 1 day in advance and store it in a separate airtight storage container in the refrigerator.

TO STORE: Refrigerate burgers and sauce separately in airtight storage containers for up to 2 days.

TO REHEAT: Very gently reheat burgers in a nonstick skillet on the stovetop over medium-low heat. I also like to splash a bit of water into the skillet, then cover it to help the burgers steam.

TO FREEZE: Individually wrap burgers, and freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving: 1burger (with 1/4 sauce and no bun)Calories: 230kcalCarbohydrates: 1gProtein: 30gFat: 11gSaturated Fat: 2gCholesterol: 79mgPotassium: 721mgSugar: 1gVitamin A: 111IUVitamin C: 1mgCalcium: 37mgIron: 1mg
What to Serve With Salmon Burgers

More Delicious Burger Recipes

Main Dishes

Hamburgers in the Oven
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January 24, 2026
Perfectly Baked Fish Recipe with Scallions and Orange
How to make perfectly baked fish with scallions and orange. Jump to the Baked Fish Recipe with Scallions or read on to see our tips for making it.

We love this easy fish recipe. It doesn’t call for lots of ingredients and is very quick to make. Scallions (or spring onions) are a big part of the recipe. So often we see scallions used as a finishing touch, but they can be used for so much more — they’re mild, not pungent and when you cook them, they turn sweet, gently wilted and tender.

YOU MAY ALSO LIKE: How to make moist and tender baked salmon in less than 30 minutes. Jump to the Sour Cream Baked Salmon Recipe.

How to Bake Fish with Scallions and Orange

Look for a firm white fish for this — rockfish, striped bass or halibut are all excellent.

You will also need scallions, fresh orange juice, red pepper flakes, lemon zest and butter. To make make it, start by cooking thinly sliced scallions until wilted and starting to brown.

Season the fish, add to a baking dish, and then top with the cooked scallions. Scatter lemon zest, and a few dabs of butter on top then pour fresh orange juice into the pan. Cover the dish with foil and bake. After about 15 minutes the fish will be perfectly cooked and the butter will have melted down into the orange juice, creating a silky broth.

YOU MAY ALSO LIKE: How to make oven baked trout in foil packets. Jump to the Easy Oven Baked Trout Recipe.

Recipe updated, originally posted August 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
Perfectly Baked Fish Recipe with Scallions and Orange

PREP
10 mins

COOK
15 mins

TOTAL
25 mins

If you can, use fresh squeezed orange juice for this. One large orange should do it. For the fish, choose a firm white fish — we particularly like halibut, striped bass and rockfish.

Makes 4 servings

You Will Need

12 scallions

1 tablespoon extra-virgin olive oil

1/4 teaspoon crushed red pepper flakes

4 (6-ounce portions) firm white fish, such as rockfish, striped bass or halibut

1 tablespoon lemon zest

1 tablespoon butter

1/4 cup orange juice

Salt and fresh ground black pepper

Directions

1Heat the oven to 425 degrees F.

2Discard the first 2 inches from the top of each scallion. Cut scallions in half crosswise and thinly slice them lengthwise into strips.

3Heat the olive oil in a skillet over medium heat. Add the spring onions, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until the scallions are wilted and begin to brown.

4Season fish on both sides with salt and fresh ground pepper then place, in one layer, into a baking dish. Divide the cooked scallions between the tops of each piece of fish. Scatter lemon zest over scallions then cut the butter into small squares and place on top.

5Pour the orange juice around the fish then cover the pan with aluminum foil. Bake until the fish is opaque throughout, 15 to 18 minutes, depending on thickness of the fish.

Adam and Joanne’s Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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January 24, 2026
Minestrone Soup Recipe with Spicy Sausage and Fennel
How to make minestrone soup with sausage, fennel, white beans and pasta. Jump to the Easy Minestrone Soup Recipe or read on to see our tips for making it.

YOU MAY ALSO LIKE: Easy kale soup packed with greens, low-fat chicken sausage, and potato. Jump to the Chicken Sausage, Potato and Kale Soup Recipe.

How to Make Minestrone with Sausage and Fennel

We make this easy soup often. You can think of our recipe as a guide — this is perfect for using up vegetables in the refrigerator. Potatoes, kale, turnips and squash would all be excellent added to the soup.

I love the addition of sausage for this, it adds so much flavor. For a meatless minestrone, skip the sausage and replace the chicken stock with a hearty vegetable stock. It still tastes great, just different. If you have access to it, fennel is delicious in this. It adds a sweet, licorice flavor. I especially love it with the sausage.

YOU MAY ALSO LIKE: How to make quick and easy creamy vegetable soup with only one pot in under 35 minutes. Jump to the Creamy Vegetable Soup Recipe.

Recipe updated, originally posted August 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne

Minestrone Soup Recipe with Sausage and Fennel

PREP
10 mins

COOK
40 mins

TOTAL
50 mins

Think of this recipe as a guide. The soup is excellent as written, but this is the perfect opportunity to use up vegetables in the fridge. This is great eaten straight away and it will keep overnight. The pasta may become softer overtime, but the flavors of the soup will improve.

Makes approximately 6 servings

You Will Need

2 tablespoons extra-virgin olive oil

8 ounces bulk spicy or Italian pork sausage, see note

2 medium bulbs fennel, trimmed and finely chopped

1 medium onion, finely chopped

3 medium carrots, peeled and finely chopped

3 stalks celery, finely chopped

3 garlic cloves, minced

2 medium zucchini or yellow summer squash, finely chopped

1 (15-ounce) can diced tomatoes, with juice

1 (15-ounce) can cannellini beans (white kidney beans)

8 cups low-sodium chicken stock, see how we make chicken stock

1 bay leaf

3 sprigs fresh thyme

3/4 cup small dried pasta such as penne, elbow or orecchiette

1 pound baby spinach (about 4 cups)

Salt and fresh ground black pepper

1/4 cup fresh parsley leaves and tender stems, chopped

Fresh grated Parmesan cheese for serving

Directions

1Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the fennel, onion, carrots and celery. Cook, stirring, until beginning to soften, about 3 minutes. Stir in 1/2 teaspoon of salt and garlic and cook for 1 minute.

2Add zucchini, tomatoes with juice, beans, bay leaf, thyme and the chicken stock, and bring to a simmer. Stir in 1 teaspoon of salt, taste then adjust with more as needed. Add 6 to 7 generous grinds of black pepper. Reduce heat to low and simmer about 20 minutes.

3Add pasta and cook until it is tender but not mushy, 8 to 10 minutes. Stir in spinach and parsley and cook until wilted, about 2 minutes. Taste the soup and adjust with more salt and/or pepper. Serve with parmesan cheese on top.

Adam and Joanne’s Tips

Depending on the store, you can find bulk sausage. If you cannot and instead buy sausage formed into links, remove the casings by cutting a slit down the sausage and pulling the casing away from the meat. The meat from two large sausages should do it.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:

Adam Gallagher
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January 24, 2026
Easy Taco Bites – All Day I Dream About Food
Taco bites are a fun keto appetizer that everyone loves. They’re easy to make, full of flavor, and infinitely poppable! Add your favorite taco toppings for a tasty high protein snack.

These Taco Bites are bite-sized keto egg muffins with all the flavor of your favorite Mexican dish. Loved by kids and adults alike, they are an easy idea for any party or get together. And they take only four simple ingredients!

I first made these easy keto appetizers for a New Year’s Eve party in 2018. It was a large group of all ages and I needed something easy that made enough for everyone. And something that appealed to all the picky kids (and some picky adults too!).

Given the popularity of my Easy Taco Pie, I knew a taco-inspired appetizer would fit the bill. So why not just turn it into finger food? I browned up some beef, greased my mini muffin pan, and got cracking some eggs.

At the party, I made sure to have plenty of sour cream, guacamole, and salsa for topping the bites. They were an instant hit, and I got several requests for the recipe. We now make them all the time as easy appetizers and high protein snacks!
Why we love this recipe

How can you go wrong with little egg bites packed with meat, cheese, and taco seasonings?

Seriously easy! These little taco bites take only 4 ingredients and are ready in about 35 minutes.

Full of flavor: Taco seasoning is pretty much delicious on anything. But you can play up the heat in these, or tone it down. It’s up to you!

Kid-friendly: My kids love these and my friends’ kids love these. They have infinite appeal to the younger crowd!

High protein snack: Four of these little bites have 18g of protein and only 1g of carbs.

Make ahead: These are great for making ahead and storing in the fridge or freezer!
Reader’s Thoughts

“Just made these and couldn’t wait to try one! Delicious! Looking forward to breakfasts this week!” — Colleen
Ingredient Notes

Ground beef: You can also use ground chicken or turkey.

Taco seasoning: I usually store-bought seasoning, but I always make sure it has no added fillers, sugars, or starches. Or make your own by combining chili powder, cumin, garlic, oregano, salt, and pepper.

Eggs: Eggs make up the bulk of this recipe, besides the taco meat. They help bind the meat and cheese together.

Shredded cheese: I usually use cheddar or a Mexican blend. You can also use Monterey Jack or Pepper jack.

Garnish: Sour cream, sliced olives, cilantro, salsa, or guacamole.
Step by Step Directions

Sauté the meat: In a large skillet over medium heat, sauté the ground meat until almost cooked through, breaking up the clumps with a wooden spoon. Add the taco seasoning and continue to sauté until completely cooked through. Remove from heat and let cool.

Prepare the muffin pan: Preheat the oven to 350ºF and brush a good non-stick mini muffin pan with the melted butter. (You can also use silicone or parchment mini muffin liners, if you prefer – if your pan is not very non-stick, this is your best option). This recipe makes about 32 mini muffins so you may need to work in batches if you don’t have more than one mini muffin pan.

Prepare the filling: In a large bowl, whisk the eggs. Add the taco meat and half of the shredded cheese. Whisk thoroughly to combine. Fill the muffin cups and sprinkle with the remaining shredded cheese.

Bake the bites: Bake 15 to 20 minutes, until puffed and firm to the touch. Remove and let cool 10 minutes. Use a thin flexible spatula to run around the edge of the muffins to release. Serve with your favourite taco toppings, such as salsa, sour cream, and guacamole.
Tips for Success

Choose your muffin pan (or muffin liners!) wisely, as it needs to be very non-stick. If you have an older metal pan, the taco bites may stick a lot. You can use silicone liners or a silicone muffin pan instead.

Most taco seasoning has a fair bit of salt, as does cheese. So this recipe doesn’t call for any additional salt. If your taco seasoning is salt-free, add 1 teaspoon of salt to the meat along with the seasoning. If your bites aren’t quite seasoned enough after cooking, just sprinkle them with a little extra!

Want to kick the heat up a notch? Add half a teaspoon of cayenne or chipotle powder along with the seasoning.

Frequently Asked Questions

Is taco seasoning keto friendly?

Most taco seasonings are just a mix of spices and are perfectly keto friendly. However, sometimes brands add starches or even sugar so it’s best to check the labels. I really like Kinder’s Taco Blend.

How many carbs are in Keto Taco Bites?

This easy low carb recipe for taco bites has only 1g of carbs per 4 bites. It’s a perfect high protein snack!

Can I freeze Taco Bites?

Keto Taco Bites are a fabulous make-ahead recipe. Simply bake the bites and remove from the pan, then let cool completely. Flash freeze them on a parchment lined baking sheet and

More Delicious Bite Sized Recipes
Mini Taco Bites

Servings: 32 mini muffins

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Taco bites are a fun keto appetizer that everyone loves. They’re easy to make, full of flavor, and infinitely poppable! Add your favorite taco toppings for a tasty high protein snack.

1 lb ground beef

3 tbsp taco seasoning

6 large eggs

4 ounces shredded cheddar or Mexican cheese

Salsa, guacamole, and sour cream

Cook ModePrevent your screen from going dark

In a large skillet over medium heat, sauté the beef until almost cooked through, breaking up the clumps with a wooden spoon. Add the taco seasoning and continue to sauté until completely cooked through. Remove from heat and let cool.

Preheat the oven to 350ºF and brush a good non-stick mini muffin pan with the melted butter. (You can also use silicone or parchment mini muffin liners, if you prefer – if your pan is not very non-stick, this is your best option). This recipe makes about 32 mini muffins so you may need to work in batches if you don’t have more than one mini muffin pan.

In a large bowl, whisk the eggs. Add the taco meat and half of the shredded cheese. Whisk thoroughly to combine.

Fill the muffin cups and sprinkle with the remaining shredded cheese. Bake 15 to 20 minutes, until puffed and firm to the touch.

Remove and let cool 10 minutes. Use a thin flexible spatula to run around the edge of the muffins to release.

Serve with your favourite taco toppings, such as salsa, sour cream, and guacamole.

Storage Information: Store the bites in a covered container in the fridge for up to 5 days. They can also be frozen for several months.
To freeze: Arrange the bites in a single layer on a parchment lined baking sheet, not touching. Freeze until firm and then transfer to an airtight container. This will keep the bites from sticking together once they are frozen.

Serving: 4bites | Calories: 234kcal | Carbohydrates: 1g | Protein: 18.7g | Fat: 14.5g | Saturated Fat: 7.2g | Fiber: 0.2g
Categories:

Appetizers & Snacks,
Low Carb,

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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January 24, 2026