Super satisfying AIP Paleo tacos in a crispy crunchy taco shell. Ready from start to finish in under 20 minutes!
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.
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".
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.