Paleo Taco Shell Bowl. A grain, gluten and dairy free homage to the popular taco shell bowl! Customize with your favorite toppings!
Guess what?
This little site of mine had a birthday this month. Yep. SIX.
For the last six years I’ve been sharing recipes, telling stories and giving little glimples into my life. It’s been wild watching this space grow, change and flourish.
It’s all because of you guys. Because you come here, check in with me, read my stories, make my recipes and follow along with me on social media.
I get to stay creative in the kitchen, push myself in ways I might not if I wasn’t sharing my recipes, learn new skills and work with my favorite brands. Most of all, I love to chat with you guys about cooking, shopping and sometimes life, breastfeeding, baby-rearing, school, makeup and just living clean and healthy without being a freak about it.
So, with all of that what I am really saying is that – YOU GUYS ARE THE BEST AND I DOUBLE TRIPLE HEART YOU ALL. I have the best readers. Hands down. Period. End of story.
I made a little survey for you so that we can make sure we continue on the same page and you get to see more of the content you like and find useful.
<— TAKE 2 MINUTES TO TAKE THIS SURVEY —>
Oh, and I made you this Paleo Taco Shell Bowl because Taco Tuesday and all of that. 🙂
Did you make this recipe? Please give it a star rating below!
Paleo Taco Shell Bowl. A grain, gluten and dairy free homage to the popular taco shell bowl! Customize with your favorite toppings!
- 2 teaspoons olive oil
- 1 medium yellow onion diced
- 1 pound ground beef
- 4 Tablespoons homemade taco seasoning
- 1/3 cup canned diced tomatoes salt free
- 4 grain free cassava tortillas (I used Siete Cassava + Coconut Tortillas)
- olive oil spray
- 1 cup fresh salsa
- 1 cup guacamole
- handful iceberg lettuce shredded
- pickled jalapenos
-
Preheat oven to 400F.
Heat a large frying pan over medium high heat. Once hot, add oil and then diced onion. Cook 4 to 5 minutes, stirring frequently, until onion is just starting to be translucent.
-
Add ground beef. Use a spatula or wooden spoon to break up meat as it cooks and continue cooking, 4 to 6 minutes, until there is no pink visible.
-
Add taco seasoning and canned tomatoes and stir to combine. Saute for 3 to 4 minutes, stirring frequently, until the liquid is evaporated. Set aside.
-
Lightly spray inside of Tortilla Shell Molds with olive oil spray.
-
Gently place 1 grain free tortilla in each mold.
-
Lightly spray top of tortilla with olive oil. Place molds on a baking sheet and pop into oven on center rack for 8 to 10 minutes or until edges are beginning to brown.
-
Remove and allow to cool completely in the molds before remvoing to a baking rack until ready to use. (NOTE: These can be made a few hours in advance)
-
Fill each taco shell bowl with 1/4 of the cooked taco meat. Top with 1/4 cup fresh salsa, 1/4 cup guacamole, shredded lettuce and pickled jalapenos. If you eat dairy, some shredded cheese and/or sour cream is also fantastic. Enjoy!
- These are the molds I used to create the "Bowls".
- You can use store-bought salsa or pico de gallo and guacamole to save time.
- If you use store-bought Taco Seasoning, make sure to read the ingredients to avoid sugar, grains and preseratives. Also you may need to adjust the spice level as this is based on my Homemade Taco Seasoning.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Comments