Paleo Soft Taco Shells, for Paleo Mexican Food © 2016 . All rights reserved.

Paleo Soft Taco Shells, for Paleo Mexican Food

This recipe for Paleo Soft Taco Shells is made with arrowroot powder, almond flour, coconut flour, eggs, coconut milk and if you’ve got it and don’t have issues with it, corn flour for flavor. We season ours with Paleo Adobo Seasoning, but if you don’t have it or don’t want to make it, you can use coarse sea salt as well. Sometimes, its just nice to hold a taco in your hand and eat it! This recipe is fast to make, doesn’t take any specialized equipment, and can be used for a lot of different recipes too, which is always nice. I wouldn’t recommend freezing these once they are cooked, but I do like to pre-mix the dry ingredients and keep them in the pantry, so when I want to make them, its just a grab and go situation. See the notes below on the corn flour, and if you’re not sure about corn in general, check out this article on Pseudo Paleo Foods: Why Corn Isn’t Paleo.

I’m so excited this week because for the first time in A WHOLE YEAR, we’re back to posting new content!!!! WOOHOO!!! I know this sounds like no big deal, but to recap: we had a serious malfunction and lost all of our content on the site, then planned our entire wedding by ourselves, survived the planning and got married, lived apart for 4 months, rebuilt the site, moved to a new city, had a death in the family, 4 more weddings {and 2 more to come!} …it’s been one heck of a year, but now we’re ready to start sharing HUNDREDS of recipes and blog posts that we’ve been saving up!

Paleo Soft Taco Shells

1 Tbsp Arrowroot Powder

1 ½ Tbsp Almond Flour*

2 Tbsp Coconut Flour

3 Eggs

¼ cup Coconut Milk

½ cup Water

½ tsp Paleo Adobo Seasoning

½ Tbsp Corn Flour*

1 Tbsp Pork Fat

*We like to use a little corn flour, as it is gluten free, gives the paleo “tortillas” a corn flavor, but doesn’t contribute much to the overall carb content. If you choose to go this route, just use 1 tablespoon almond flour. If not use 1 ½ tablespoons of almond flour, which will give these paleo soft taco shells a little more of a flour flavor.

Whisk or food process the arrowroot powder, almond flour, coconut flour, eggs, coconut milk, water, Paleo Adobo Seasoning, and corn flour (if you are using it). Again, the corn flour is pretty much just for flavor, so if you’re strict Paleo, you can leave it out and just go with a little more almond flour. Make sure that you get all of the lumps out, or you’ll have dry pockets, which will not be good.

Heat a small amount of the pork fat (or oil if you prefer) in a pan over medium (~5) heat. You can’t use too much fat, so don’t worry if you dump a little too much in, it’ll just a little more fried that way.

Once the pan and oil are hot, pour some of the batter into the pan and spread it out as thin as you can. The thicker the batter on the pan, the more like a pancake it will be. Flip it as soon as it is thoroughly browned and brown on the other side, this usually only takes a couple of minutes.

Serve these paleo soft taco shells filled with our Paleo Taco Salad or Paleo Pork Carnitas.

This recipe can easily be made Vegan, just substitute the pork fat for an oil of your choosing {like avocado oil} and follow the instructions as usual.

Prep time: 5 minutes
Cook time: 5 minutes
Makes 5 (5“) Paleo Tortillas
Paleo Mexican food recipes
Vegetarian
Vegan