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Paleo Mini Tacos


If you’re new to Paleo, you’ll be glad to know that – YES – you can have some of your old favorite foods! The recipes just need to be tweeked a bit.

For these Paleo Mini Tacos, you can get that corn taco shell crunch by mixing almond flour and salt with a little Ghee. Place the mixture along the sides of a muffin tin, baking dish, or even just roll it out flat. Then bake it in the oven for a few minutes and you’ll be enjoying the crunch of these Paleo Tacos in no time!

Paleo Mini Tacos


Christine @ onceamonthmeals.com 


  • 1.5 cups almond flour
  • 0.25 cup Ghee, melted
  • 1 teaspoon sea salt
  • 1 pound ground beef, grass fed and grass finished
  • 1 medium onion, chopped (organic)
  • 0.25 teaspoon chili powder
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon crushed red pepper flakes
  • 0.25 teaspoon dried oregano
  • 0.5  teaspoon paprika
  • 1.5 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 0.25 teaspoon freshly ground pepper
  • 2 Tablespoons cilantro, chopped


Preheat your oven to 350 F.

Combine almond flour, salt and Ghee in a bowl. Mix with a spoon until dough forms. Divide evenly into 8 portions; then press each portion into a muffin tin to form a crust.  Place crusts in oven for 10 minutes, then remove.

Saute onions over a medium-high heat until slightly translucent. Add ground beef to the skillet and cook until thoroughly cooked. Mix in seasonings and cook another minute.  Remove from heat and stir in cilantro.

Portion beef mixtures into precooked taco crusts and bake for another 8 minutes.

Serve with lettuce, tomato, and avocado.

Freezing Directions:

Let cooked tacos cool. Wrap individual tacos in aluminum foil. Place in freezer bag, label and freeze.

Servings: 4 (yields 8 mini tacos)

**conversion chart image provided by Erik Spiekermann

11 Responses to “Paleo Mini Tacos”

  1. Courtney says:

    I tried this one tonight but the ‘shells’ didn’t stay together like you have in your photo. any tips??

    • Kelly says:

      Courtney I made these tonight to see what the problem was. I added a little bit of water to the mix and then I let the tacos cool in the pan before I removed them. I do think if we added an egg to the mix it would help them bind a little better. I’ll talk with Christine!

  2. Diane says:

    I added an egg to the batter and the shells stuck together perfectly. We used them for lunches to go, so I baked them in the metal tart shells to help with transport. My kids loved them – will make again for sure!

  3. Melissa Eisenach says:

    I also made this tonight and had a fail with the “shells”… I did add some water to the dough. Maybe for round 2 I will add an egg :)

  4. Courtney says:

    Thanks so much ladies, I’ll add an egg next time. My hubby ended up calling them taco sand :) Still tasted fantastic!

  5. Jade says:

    I made these tonight after reading the comments, and u went ahead and added one pastured egg to the taco “shell”. They set up just great! I also let them sit a few mins after baking before removing from the muffin tin. My only complaint (as well as my boyfriends and our son) was that they are WAY too salty, and I only used 3/4 teaspoon. Next time I’ll use 1/4 teaspoon or less.

  6. Jessi says:

    I tried these tonight and was a bit worried about the ghee/flour ratio. Turns out with good reason. I did add an egg, but still, this is really equiv to a shortbread recipe. That’s why it has a sandy texture and crumbles. I’ve had great success with 2 cups almond flour, 2 eggs, 1 tsp olive oil and 1/2 tsp salt for tortillas used in enchiladas. I was looking for something a tiny bit grainier/crunchier for hard taco shells…maybe a combo of the two recipes. Back to the drawing board. Thanks for the recipe anyway! They gave me a great idea for cookies ;)


    We have nut allergies in my house. Any suggestions for the shells since we can’t use almond flour?

  8. vanessa says:

    So no pre-baking the crusts, it sounds??

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