These simple crunchy (corn-free) taco shells are super easy to make. I fill them with seasoned grass-fed beef, wilted cabbage, pickled onions or kraut, and avocado, always avocado. This recipe was featured in my first low starch cookbook called “Pure and Simple Paleo” which I am in the process of rewriting to be an even more phenomenal and delicious healing foods cookbook! Now that I have healed my gut, my outlook on gut healing recipes has evolved, and I felt like the book needed a tune-up. Stay tuned… ♥ And until then, let’s eat some autoimmune paleo approved tacos!!
If you don’t have coconut wraps on hand, feel free to turn this recipe into a taco salad! See photo below for the taco salad version.
Autoimmune Paleo Tacos
Super satisfying AIP Paleo tacos in a crispy crunchy taco shell. Ready from start to finish in under 20 minutes!
Course gluten free, paleo
Cuisine Mexican, Paleo
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people (4 mini tacos each)
Ingredients
AIP Paleo Taco Meat
1 pound grass fed ground beef or bison
1 1/2 teaspoons dried oregano
1 Tablespoon dried minced onion or 1/4 cup minced fresh onion
1 1/2 teaspoons cumin omit for AIP
1 Tablespoon coconut aminos
pinch sea salt
1 Tablespoon oil for cooking
Taco Ingredients
4 Paleo coconut wraps or use cabbage or lettuce leaves
2 cups shredded cabbage
1 Tablespoon lime juice
1 teaspoon honey optional
1 avocado
1/2 cup pickled onions or sauerkraut
1/4 cup cilantro
Instructions
AIP Paleo Taco Meat
Heat up a medium sauté pan over medium high heat, add in a little cooking oil. When oil is hot add in the ground beef.
Add in garlic, spices (and coconut aminos).
As the beef cooks, break it up into smaller pieces using a spatula.
Cooking time will be around 10 minutes, or until meat is no longer pink.
Paleo Taco Instructions
Wilted Cabbage: Mix shredded cabbage, lime juice, honey, pinch of sea salt together in a bowl. Let rest while taco meat cooks.
To make mini starch-free paleo taco shells as pictured I cut the large size coconut wrap into 4 squares, broil about 30 seconds, remove from oven, then fold over and rest the taco shell with something 3/4” wide to keep the taco shell shape, until they cool and crisp up. Best enjoyed with 30 minutes of making.
Fill taco shells with cooked seasoned meat, shredded cabbage, sliced avocado, pickled onions, fresh cilantro, and any other toppings you desire. Or serve as a taco salad with crispy coconut wraps on top to take the place of regular tortilla chips. Or skip the coconut wraps and use cabbage leaves or lettuce leaves to make “tacos”.
Recipe Notes
For AIP: in place of cumin you can add in 1/2 teaspoon turmeric and 1 teaspoon dried minced garlic.
Link to the type of coconut wraps I use. I have always used a brand called “Paleo Wraps”, but looks like that brand is not currently available online, here are some other very similar brands. Order Coconut Wraps here.
In place of shredded cabbage you can use shredded green leaf or ice berg lettuce. If using a lettuce you can omit lime juice and skip “wilted cabbage” directions.