Freezer Meal 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 Print
Paleo Mini Tacos

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

Freezer Containers

  • 2 Gallon Freezer Bags

Supplies

  • Plastic Wraps
  • Muffin Tins
  • Labels

Nutritional Information

  • 1 serving = 2 Mini tacos
  • 324 Calories
  • 23g Fat,5g Sat Fat
  • 44mg Cholesterol
  • 577mg Sodium
  • 259mg Potassium
  • 18g Carbs
  • 5g Fiber
  • 3g Sugar
  • 15g Protein
  • 7 WW+ Points
  • 9 WW SmartPoints

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  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.

Make From Frozen Serving Day Directions

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

  1. Reheat in microwave for 1-2 minutes.

11 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!

  1. 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!

  2. 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 πŸ™‚

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

  4. 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.

  5. 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 πŸ˜‰

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