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Paleo Mini Tacos - Lunch Version

<p>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.</p>
8 Servings Recipe By

Ingredients

  • 2 cups Almond Flour
  • 2 tablespoons melt Ghee
  • 1 individual Egg
  • 1 teaspoon Sea Salt #1
  • 1 1/2 cups cook Ground Beef
  • 1 1/4 cups dice Onion
  • 1 tablespoon Chili Powder
  • 1/4 teaspoons Garlic Powder
  • 1/4 teaspoons Onion Powder
  • 1/4 teaspoons Cayenne Pepper
  • 1/4 teaspoons Oregano, Dried
  • 1/2 teaspoons Paprika
  • 1 1/2 teaspoons Cumin
  • 1 teaspoon Sea Salt #2
  • 1 teaspoon Black Pepper
  • 2 tablespoons chop Cilantro, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 mini tacos
  • 317 Calories
  • 24g Total Fat
  • 6g Sat Fat
  • 0g Trans Fat
  • 72mg Cholesterol
  • 542mg Sodium
  • 8g Total Carb
  • 4g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 19g Protein
  • 9 WW Freestyle

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. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes.

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