Paleo Tacos [in Soft Cauliflower Tortillas]

I remember a time in my life when I was extremely big on Mexican food. I would eat it like, at least once a week.

Then for some reason, it eventually sort of died out, without me even realizing it. I just stopped craving Mexican flavored things. (Hmpft. Now if only that same phenomenon could happen with Asian food… but that’s a whole ‘nother story!) 

The other day, however, the desire for something Mexican struck without even so much as a warning. Just like that, I felt the overwhelming desire to sink my teeth into a crispy tortilla shell overfilled with spicy ground beef, creamy avocado, fresh tomatoes and salty olives.

Paleo Tacos | thehealthyfoodie.com

It was fairly easy to make this happen, only I knew I’d have to come up with some sort of solution for the shell. Making it crispy would probably be a long and complicated process, and I was in the mood for fairly quick and easy, so I decided to go the soft route.

I remembered seeing a couple of recipes for cauliflower tortillas over the Internet, but all of them called for baking and I felt that would take too long for my taste, so I thought I would take more of an omelette-slash-pancake approach and see where it would take me.

Much to my surprise, it worked perfectly fine!

Sure, I still had to squeeze the water out of the cauliflower, which you all know I love so much, but it was a small sacrifice to make for a meal this good. Plus, honestly, it doesn’t really take all that long after all, especially not when you cook the cauliflower in the microwave, which is what I chose to do this time ’round.

Paleo Tacos | thehealthyfoodie.com

From start to finish, fixing these tacos doesn’t take much longer than it would cooking ground beef and a handful of pancakes.

You can set the cauliflower to cook and cool while you are working on the ground beef. That way, when you’re done dealing with the beef, all you need to do is squeeze that cauliflower dry, mix it in with a couple of eggs and a little bit of flour and get started on your tortillas.

Paleo Tacos | thehealthyfoodie.com

As you can see, the batter is fairly loose, sort of like a cross between pancake batter and cauliflower crust dough. You may feel that it looks a bit “chunky” but don’t worry, the bits and pieces literally disappear as the tortillas cook.

You should have enough batter to make 4 tortillas if you use half a cup per tortilla and cook them in a small 8″ skillet.

Paleo Tacos | thehealthyfoodie.com

You’ll want to spread that batter rather thinly, all the way to the edge of the pan.  Oh, and don’t you go cook this over supersonic high heat, you’d only end up burning them.

2 to 3 minutes on this side over medium heat should do the trick.

Paleo Tacos | thehealthyfoodie.com

You then want to carefully flip your tortilla over and continue cooking for about one minute, just to make sure it’s cooked all the way through.

Transfer to a plate and repeat this exact same process 3 more times.

Paleo Tacos | thehealthyfoodie.com

Hey, is that a nice looking tortilla or what? Plus, it has tons of flavor to it, unlike the flour-water-and-oil-based discs that you can buy in a bag at the store.

Paleo Tacos | thehealthyfoodie.com

While your tortillas are cooking, chop your veggies and prep your garnish, then set a nice station in the middle of the table so that everyone gets to fix their own taco just the way they like it!

Paleo Tacos | thehealthyfoodie.com

I like mine with LOADS of spicy ground beef…

Paleo Tacos | thehealthyfoodie.com

… which I then top with avocado, shredded lettuce, fresh tomatoes, sliced black olives, a generous dollop of paleo mayo as well as a great big squirt of lime juice.

That lime juice really does make a difference, you know. I dunno, it just seems to bring all the flavors together and make them go KABOOM for ya!

Oh, and if you want to kick things up a notch, go ahead and spice up that mayo. Add a little bit of cumin to it, or maybe a pinch of smoked chipotle powder, or even both why not? Sure beats sour cream, let me tell you that much!

Paleo Tacos | thehealthyfoodie.com

Now, believe it or not, even in that deliciously and generously garnished state, you can pick your taco right up and eat it with one hand. And no, it will not crumble on you, collapse or tear down to pieces.

How beautiful is that? I know! My thoughts exactly…

It may very well be that I will be having Mexican flavored food more often, from now on!

Paleo Tacos

Yield: Serves 4

NF based on 1 of 4 servings

Paleo Tacos

INGREDIENTS

    The ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon Himalayan salt
  • 454g (1lb) grassfed lean ground beef
  • 1/2 teaspoon freshly cracked black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon smoked chipotle powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons water
  • The tortilla shell
  • 300g (10oz) cauliflower, grated
  • 2 tbsp coconut flour
  • 2 tbsp tapioca flour
  • 4 large eggs
  • 1/4 teaspoon Himalayan salt
  • 1/4 teaspoon freshly cracked black pepper
  • The garnish station
  • 1 avocado, diced
  • 1 tomato, diced
  • 1/2 cup black olives, sliced
  • 1 cup lettuce, shredded
  • More good stuff
  • Paleo mayo
  • Lime wegdes

INSTRUCTIONS

    The ground beef
  1. In a large heavy skillet set over medium-high heat, melt some cooking fat and throw in the onion, garlic and salt. Cook for a few minutes until the onion turns translucent then add the the ground beef. Continue cooking until the ground beef is no longer pink, then add the black pepper, cumin, coriander, smoked chipotle, onion powder and water. Stir and continue cooking for one or two minutes until the meat is completely brown. Set aside.
  2. The tortilla shell
  3. Use a box grater or the grater disc of your food processor to grate the cauliflower.
  4. Place the grated cauliflower in a microwave safe bowl and cover loosely; microwave for about 4 minutes on high. Let the cauliflower cool for a few minutes until it can be handled safely and then squeeze it to remove as much water as you possibly can.
  5. Throw the cauliflower into a bowl, along with the rest of the ingredients for the tortilla shells". Mix with a large wooden spoon until well combined.
  6. Melt some cooking fat in a small skillet set over medium heat. Drop 1/2 cup of the cauliflower mixture and spread it all the way to the edge with a spatula.
  7. Cook for 2-3 minutes or until the top looks set and the underside took a nice golden coloration. Flip the tortilla and continue cooking for about a minute, until it's completely set, then transfer to a plate while you cook the remaining 3 tortillas.
  8. The garnish station
  9. Chop and prep all your ingredients and set them onto a plate.
  10. Place everything on the table and let people build their own taco. Don't forget the paleo mayo and lime wedges...
http://thehealthyfoodie.com/paleo-tacos-soft-tortillas/

Paleo Tacos | thehealthyfoodie.com

Share This Recipe!Tweet about this on TwitterPin on PinterestShare on FacebookShare on Google+Share on StumbleUponDigg thisShare on Reddit

Comments

  1. Jordan Leigh says

    Whoa whoa. Wait. Where’s the Franks?! ;)
    But seriously these look incredible. I’ve seen ALOT of paleo tortilla type deals but none that look so sturdy and appetizing. I forsee these being filled with many delicious goodies. (Quesadillas with raw cheese??? Oh yes..) Truth time, the only reason I’ve ever liked Mexican food is for the salsa and guacamole. Yes I used to be that girl that would go to the Mexican restaraunt and just eat the endless chips and salsa. Sorry not sorry ;)

    • says

      Oh, I’m right with you on the guacamole, Jordan. And now, you just gave me a huge craving for ground beef topped with LOADS of guacamole and smothered in Franks. Can I have that for breakfast, you think? Gah! I could if my ground beef wasn’t accounted for. I was planning on making beanless chili later today… guess that’ll have to do. Maybe I can top my chili with guacamole! ;)

  2. says

    What I like about this recipe is that apparently the cauliflower taco holds together well enough you can pick it up and hold it, judging by the photo. One of my faves at tapas joints is fish tacos; I’ll just simply adapt, using your taco shell recipe for inspiration! Let’s see, white fish, lettuce, guacamole or plain avo, olives, scallion, a little something for crunch… Hmm.

    • says

      Fish taco, eh? Well, believe it or not, I’ve never had one of those… looks like I might have to whip up another batch of tortillas. I just NEED to try this. With a little bit of lime, cilantro, fresh tomatoes and avocado, it’s got to be insanely delicious! Thanks a bunch for the inspiration! :D

  3. says

    You have honestly given me hope. I’ve tried doing these and it was a disaster. Your approach to doing these tortillas is amazing. Just wrote down what I need because I’m trying my hand at these next week. Wish me luck. Thanks for sharing!!

  4. Misty says

    These look amazing! Have you tried making the tortillas ahead of time (maybe just earlier in the day) and then reheating them when ready to use? Wondering if I can save time at dinner by pre-making the tortillas!

    • says

      I haven’t tried, but I’m pretty sure that it can be done with great results, Misty! I think I would reheat in the oven or skillet, though… not sure about using a microwave for these.

      Let me know how it worked out if you end up giving it a try! :)

Leave A Reply

Current ye@r *