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Paleo Mini Tacos - Lunch Version

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Paleo Mini Tacos - Lunch Version

Christine
The Cook
8 Servings
16 Ingredients
13 Comments

Do you have a craving for a corn taco shell crunch? These Paleo Mini Tacos will do the trick…but in a real food, whole foods kind of way.

Read More
8 Servings
16 Ingredients
13 Comments

Ingredients

  • 2 cups Almond Flour
  • 2 tablespoons melt Ghee
  • 1 individual Egg
  • 1 teaspoon Sea Salt #1
  • 1 ½ cups cook Ground Beef
  • 1 ¼ cups dice Onion
  • 1 tablespoon Chili Powder
  • ¼ teaspoons Garlic Powder
  • ¼ teaspoons Onion Powder
  • ¼ teaspoons Cayenne Pepper
  • ¼ teaspoons Oregano, Dried
  • ½ teaspoons Paprika
  • 1 ½ teaspoons Cumin
  • 1 teaspoon Sea Salt #2
  • 1 teaspoon Black Pepper
  • 2 tablespoons chop Cilantro, Fresh

Containers

Supplies

  • Labels
  • Muffin Tins
  • Plastic Wraps

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine almond flour, Ghee, egg, and salt #1 in a bowl. Mix with a spoon until dough forms.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine almond flour, Ghee, egg, and salt #1 in a bowl. Mix with a spoon until dough forms.
  2. Divide evenly into equal portions, approx muffin size; then press each portion into a muffin tin to form a crust.
  3. Place crusts in oven and bake at 350 degrees for 10 minutes, then remove.
  4. Saute onions over a medium-high heat until slightly translucent.
  5. Add ground beef to the skillet, then mix in seasonings and cook for a few minutes. Remove from heat and stir in cilantro.
  6. Portion beef mixtures into taco crust and bake for another 8 minutes.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
2 mini tacos
Amount Per Serving
Calories
317
Total Fat
24g
Saturated Fat
6g
Trans Fat
0g
Cholesterol
72mg
Sodium
542mg
Total Carbohydrates
8g
Fiber
4g
Sugar
2g
Protein
19g
WW Freestyle
9

Categories

shellfish-free, fish-free, soy-free, paleo, gluten-free, dairy-free, gluten-free-dairy-free, spring, summer, winter, fall, low-carb, real-food, diet, whole30, wwfreestyle, wwfreestyle9-10

Categories

shellfish-free, fish-free, soy-free, paleo, gluten-free, dairy-free, gluten-free-dairy-free, spring, summer, winter, fall, low-carb, real-food, diet, whole30, wwfreestyle, wwfreestyle9-10

13 Comments

Join the discussion

    1. 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!

      Reply

      1. So is the “individual egg” the one that was added to help the “shells” stay together or is that for something else?

        Reply

        1. Yes, Paul, this recipe was updated with the addition of an egg to help the shells to form. We haven’t had any issues since making that change.

  2. 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!

    Reply

  3. 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 🙂

    Reply

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

    Reply

  5. 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.

    Reply

  6. 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 😉

    Reply