Paleo Taco Shells

2012-07-21
  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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Ingredients

  • 4 tbsp coconut flour
  • 4 tbsp milled flax seed
  • 3/4 cup coconut milk
  • mexican spices to taste

Method

Step 1

Preheat oven to 400 degrees.

Step 2

Mix all ingredients until you have a thick dough.

Step 3

Roll out to desired thickness between sheets of parchment paper

Step 4

Remove top sheet of parchment paper and use an upside down martini glass (or other round object) to cut out circles in the dough. Repeat steps 3-4 as many times as necessary to use up all the dough.

Step 5

Turn a mini-muffin pan upside down and grease the bottom of the pan with coconut oil. Place the rounds in between the bottom of the mini-muffin tins.

Step 6

Place in oven and bake for 15-20 minutes.

Step 7

7. If eating immediately, fill with taco filling and enjoy. The shells can be reheated just prior to a meal if you make them ahead of time. (Note: The picture shows corn shells, but I successfully made my own with this recipe)

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Recipe Comments

Comments (8)

  1. posted by calebsummers1 on July 28, 2012

    Did not work. The recipe lacks a binding agent to keep it all together. The shells crumbled when placed on the muffin pan.

    • posted by Ute on July 29, 2012

      I’m sorry the recipe did not work out for you. :(

  2. posted by jnevaughn on August 19, 2012

    Followed this recipe exactly and was so disappointed when it didn’t work :( I would love to see a step by step or video of this recipe, so maybe we could all figure out what we’re doing wrong to get such a bad end result.

    • posted by Ute on August 19, 2012

      Yes, it appears that several people had this problem. Maybe contacting the poster would be a good idea. Sorry you were not successful.

  3. posted by Mechelle Gilbert on March 10, 2013

    I would add some whole flax seeds to the recipe maybe 1/4 cup. Soak them in 1/4 water for at least an hour to get them to gel. Pour them in rounds on a parchment paper covered cookie sheet spreading them about 1/8 inch thick. Bake at a low temp aprox 200 degrees and when the edges start to lift and they are dehydrated enough to peel from the cookie sheet and handle them you can fold and transfer to the muffin tin and turn the heat up to crisp them. I make flax crackers in my dehydrator and I have to soak the flax to get everything to bind.

  4. posted by Darcy on March 27, 2013

    I think flaxseeds can be used as substitute for egg whites with some preparation, so maybe there is just step missing.

  5. posted by SarahB on April 29, 2013

    This has to be a stock photo- I tried this recipe three times- it’s a no go- crumbled every time causing a smoke show in the kitchen- disaster!
    Bummer , was looking forward to them.

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