Addictive Paleo Ground Beef Tacos with Homemade Crunchy Taco Shells

By Jess

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Get ready to start planning a weekly taco night with your family after you try out the recipe I’ll be sharing today. The recipe makes the most addictive paleo ground beef tacos with homemade crunchy taco shells. The taco shells are fantastic and don’t even taste paleo, plus they’re low carb and 100% paleo approved thanks to some smart ingredient choices like almond flour, coconut flour, and psyllium husk. These ingredients keep the carbs low while providing a perfectly crunchy texture that won’t break or crumble.Of course, it wouldn’t be a taco without the filling and mine is made with ground beef, tomato paste, savory herbs and spices, and a few other goodies. When you put the two together, it’s like magic every time.

Paleo Ground Beef Tacos

Paleo Ground Beef Tacos

Paleo Ground Beef Tacos

Paleo Ground Beef Tacos

Paleo Ground Beef Tacos

Paleo Ground Beef Tacos

Paleo Ground Beef Tacos

Paleo Ground Beef Tacos

More Paleo Ground Beef Recipes:

Instant Pot Ground Beef Paleo Chili (Soul-Satisfying Comfort Food)
How to Make the Best Paleo Ground Beef Jerky (High Protein Snack)
Easy 5-Ingredient Paleo Ground Beef Stir Fry with Cauliflower Rice
Low Carb Mini Beef Paleo Pizzas
26 Easy Paleo Ground Beef Recipes for a Soul-Satisfying Meal


  • For the beef taco meat:
    • 2 tbsp olive oil
    • 1 medium onion, chopped
    • 2 garlic cloves, minced
    • 1 pound lean ground beef
    • 1 tbsp chili powder
    • 1 ½ tsp cumin
    • 1 tsp ground coriander
    • 1 tsp cayenne pepper
    • 1 tsp oregano
    • 3 tbsp tomato paste
    • 2 tbsp apple cider vinegar
    • ½ cup homemade beef broth
    • salt, black pepper to taste
  • For the taco shells:
    • 1 cup almond flour
    • 3 tbsp coconut flour
    • 1 tsp psyllium husk powder
    • 1 tsp baking powder
    • 2 tsp apple cider vinegar
    • 1 egg lightly beaten
    • 1 tbsp water or more as needed
    • pinch of salt


  1. To make the beef taco meat, in a large skillet heat the olive oil over medium heat.
  2. Add the onion and cook for 5 minutes.
  3. Add the garlic and cook for 30 seconds.
  4. Add the beef and cook until no longer pink, breaking into crumbles.
  5. Add chili powder, coriander, cayenne pepper, oregano, tomato paste, vinegar and broth and stir to combine.
  6. Cook until the liquid is completely absorbed.
  7. Remove form the heat.
  8. Season to taste with salt and black pepper and set aside.
  9. To make the taco shells, preheat oven to 320°F.
  10. In a bowl add the almond flour, coconut flour, psyllium husk powder, baking powder and pinch of salt.
  11. Add the egg, apple cider vinegar and water.
  12. Using an electric mixer, mix for 5 to 8 minutes, until the dough is no longer sticky.
  13. Allow dough to rest for 10 minutes.
  14. Divide the dough into 8 balls.
  15. Using a rolling pin, roll each ball out between two sheets of parchment paper into an approximately 5-inch disk.
  16. Turn a muffin pan upside down and spray with olive oil.
  17. Arrange the tortillas in between the spaces on the inverted muffin pan.
  18. Bake for 20-25 minutes or until golden and crisp.
  19. Be sure to watch them close, they crisp up quick.
  20. Remove from the oven and fill with the beef taco meat.
  21. Serve with your favorite toppings.


Serving Size





Total Time

50 minutes

Prep Time

15 minutes

Cook Time

35 minutes

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