Paleo/Whole30 Taco Shells/Almond-Flour “Tortillas” Revisited

 

At the beginning of this Whole30 journey I tried out a recipe from Once A Month Mom’s Paleo Menu and wrote a little bit about my experience with the recipe here. They really aren’t anything like tortillas and were actually more like Mini Taco Salad shells.

Either way, they didn’t come out how I had hoped the first time around. They sort of crumbled and made our tacos/taco salad more of a taco COBBLER. (Not the desired effect I was hoping for).

So I decided to try it out again and see what I could do to make these “shells” stick together better.

So without further adieu, here is my own recipe and directions to make yourself a yummy Whole30/Paleo Taco Salad Shell:

(Note: the thicker you make the “shell” the less crispy it will be!)

PALEO/Whole30 TACO SHELLS:

Paper cupcake liners

3 cups almond flour

3 eggs

1/4 cup of ghee (melted)

1/4 cup of olive oil (extra light)

1 tsp sea salt

(for tacos, you can add cumin or chili powder to kick these up a bit)

1. Mix all ingredients together in a bowl until thoroughly incorporated and close to a “dough” texture

2. Flatten out your paper cupcake liner

3. scoop out some “dough” and press flat onto cupcake liner (the thinner the layer, the crispier your result – although, unless fried, these will not be the same type of “crispy” a normal taco shell is)

4. Once your cupcake liner is covered, drop the liner into a muffin tin (it will look sort of like a tart shell) OR you can simply place it flat on a cookie sheet and have a Taco Shell “Plate” or “Hard tortilla”.

5. Place in oven at 350 for 20-25 minutes (until edges brown).

6. Take out of oven – let sit for 10-15 minutes (until cool and hardened).

7. Pull shell out of muffin tin and carefully pull cupcake paper off shell.

I served these with chopped spinach, tomatoes, avocado and ground beef with home-made “taco” seasoning, topped with my Paleo Sour Cream.