recipes / Lunch / Paleo Mini Tacos

Paleo Mini Tacos

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.
8 Servings Meet The Cook Christine Christine Print
Paleo Mini Tacos

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 Mini tacos
  • 278 Calories
  • 19g Fat
  • 51mg Cholesterol
  • 600mg Sodium
  • 111mg Potassium
  • 9g Carbs
  • 4g Fiber
  • 2g Sugar
  • 12g Protein
  • 7 WW+ Points
  • Zone Blocks: 1 Protein 6 Fat 1 Carbs

Directions

  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.

Freezing Directions

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.
  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.
  7. Let cool.
  8. Wrap individual tacos in plastic wrap. Place in freezer bag, label and freeze.

Serving Day Directions

  1. Reheat in microwave for 1-2 minutes.

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