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asparagus tacos

Prawn and Asparagus Tacos

Recipe Creator ,Carrie Brown
It’s taco night…but the level of fancy is brought up by a LOT.
Prep Time 20 minutes
Cook Time 5 minutes
Servings 4servings
Calories 244.17kcal



  • Finely chop the tomatoes and place in a sieve over a bowl to drain. Set aside.
  • Trim the asparagus by removing the bottom inch of the stem. Cut them into one-inch lengths and place in a steamer basket.
  • Steam for 4-5 minutes, until they are bright green and crisp-tender when pierced with the tip of a sharp knife. Asparagus can overcook quickly, so keep an eye on them. Once cooked, place in a large bowl and set aside.
  • Place the Greek yogurt, apple cider vinegar, and ketchup in a bowl and whisk well.
  • In a small bowl, mix the egg white powder and konjac flour together well.
  • Quickly whisk the egg white mixture into the yogurt, then whisk in the fresh chopped mint.
  • Add the drained tomatoes to the large bowl with the asparagus, add the prawn pieces, and then add the yogurt mixture.
  • Carefully stir all the ingredients together until completely combined.
  • Take a keto or low carb taco or tortilla of your choice, pile the salad inside and serve.


*Do not use dried mint. Since the dressing is not cooked, dried mint will be gritty and tasteless in your salad.Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.


Serving: 1tacoCalories: 244.17kcalCarbohydrates: 11.12gProtein: 40.69gFat: 5.12gSaturated Fat: 2.92gPolyunsaturated Fat: 0.07gMonounsaturated Fat: 0.03gCholesterol: 10.41mgSodium: 1010.28mgPotassium: 618.59mgFiber: 5.15gSugar: 4.1gVitamin A: 41.16IUVitamin C: 9.76mgCalcium: 161.69mgIron: 1.91mgSugar Alcohol: 0.08gNet Carbs: 5.88g