Paleo Taco Shell Bowl

Paleo Taco Shell Bowl. A grain, gluten and dairy free homage to the popular taco shell bowl! Customize with your favorite toppings!

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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

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

 

Paleo Taco Shell Bowl. A grain, gluten and dairy free homage to the popular taco shell bowl! Customize with your favorite toppings!

Course: Mains, Salads

Cuisine: Mexican

Keyword: grain free tortilla taco bowl, how to make a paleo taco salad, how to use grain free tortillas

Servings: 4 people

Calories: 438 kcal

Author: Alyssa Brantley

4 from 1 vote

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Ingredients

• 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

Instructions

TACO MEAT:

1. 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.
   

   

2. 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.

   

3. 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.

   

TACO SHELL BOWLS:

1. Lightly spray inside of Tortilla Shell Molds with olive oil spray.

   

2. Gently place 1 grain free tortilla in each mold.

   

3. 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.

   

4. 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)

ASSEMBLE:

1. 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!

NOTES:

• 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.

Nutrition Facts

Paleo Taco Shell Bowl

Amount Per Serving (0.25 recipe)

Calories 438 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 10g63%

Cholesterol 80mg27%

Sodium 1301mg57%

Potassium 872mg25%

Carbohydrates 13g4%

Fiber 6g25%

Sugar 4g4%

Protein 22g44%

Vitamin A 425IU9%

Vitamin C 11.4mg14%

Calcium 60mg6%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.