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 |

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 |

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 |

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.

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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.

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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.

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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.

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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!

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I like mine with LOADS of spicy ground beef…

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… 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!

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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


    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


    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...

Paleo Tacos |


  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! 😀

      • Rose says

        Fish tacos are BIG in San Diego. In addition to the toppings you mentioned, they are usually served with thin slices of cabbage and a delicious white sauce- I highly recommend you try these additions!
        Also, thank you for all your recipes. I will definitely leave feedback on ones I try.

  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! :)

  5. Molly says


    These look amazing! I want to try to make this. I do have a question. Is it possible to or can you think of what I can sub for coconut flour? Unfortunately I’m allergic :( Thanks!!

  6. chelsea says

    Hi! I was wondering if it is possible to bake these in the oven instead of doing them in a pan? I have made cauliflower bread in the oven before with great success, just didn’t know about these!! Oh also, do you think they could be cut up to make “tortilla” chips out of? Can’t wait to try these for taco night this week!!

    Chelsea :) :):)

    • says

      To be honest, Chelsea, I have no idea if this can be baked in the oven, for I haven’t tested it myself… I guess there’s only one way to find out! 😉

      About the tortilla chips, though, I don’t think that it would yield such great results. I’m thinking that they would wind up being way too thick and soft, not at all chip-like…

  7. Mychele says

    Thanks for posting this. I really enjoy your site. I made these recently and found that my preferences vary significantly from yours this time. The shells turned out too much like an omelette for my taste. Thanks for the idea; I may adapt it later.

    • says

      Thank you for your insight, Mychele. I greatly appreciate your taking the time to share it.

      Sorry to hear that this recipe wasn’t quite up your alley, though. Hopefully you will find a way to adapt it so it better suits your preferences.

  8. Rach says

    Another delicious recipe :) I didn’t think I would like the cauliflower tortillas but these were yum. I used my nut milk bag to squeeze the water out of the cauliflower. Will definitely be making this again!! Plus it was so quick and easy!

    • says

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  9. Christie says

    I just have to say I love this recipe. I’ve made it with chicken tacos, used it as mini-pizza crust, and even did a breakfast option (at the request of my kids) and spread almond butter, cinnamon, and green apple slices on them. They are awesome. Thank you so much for this recipe!

  10. Katia says

    This seem so delicious !!! I’m wondering, is it possible to freeze them after having cooked.

    Thanks ! (sorry for the mistakes, English isn’t my first language!

  11. Rose says

    These soft tortillas were a hit with my boyfriend! They stayed intact as promised and, because they’re mainly composed of eggs and cauliflower, are not floury tasting like many paleo wheat substitutes. The only “complaint” my boyfriend had was that they were so dense that he almost couldn’t eat more than one! 😉
    I also enjoyed the delicious recipe for the beef mixture you provide. We didn’t go the mayo route (though I’m sure it would’ve been good)- instead we had a couple dollops of Greek yogurt. Mmm! Thank you!

    • says

      HAHAHA! That’s a complaint I’m ready to live with, Rose! Thank you so much for taking the time to leave such amazing feedback, I sincerely appreciate! I’m sure that the Greek yogurt must’ve been brilliant in there!

  12. Beth says

    These cauliflower tortillas were so delicious. Way better than any conventional recipe – and yummy Paleo substitutes can be so tricky to find. Thank you so much for sharing! At this point, your blog is one of my go-to’s!!

  13. Mindy says

    Would it be possibly to not cook the cauliflower in the microwave? I don’t own a microwave. My own fault I meal planned this for this week, but I didn’t read the directions thoroughly enough. I’ll be trying to cook it in my little toasted oven to see what happens.

  14. shir says

    do you think i can substitute the coconut flour with something else? coconut products hurt my stomach.

  15. David says

    I tried this tonight. I triple checked the steps and ingredients, but these turned out not so good. My parents are in town and they love my carnitas, so I made a special dinner for them and was very excited about these tortillas. We all agreed they tasted like a bland omelette. I thought 4 eggs were too many and I was right. The tortillas fell apart after the first or second bite. I appreciate sharing recipes and I certainly don’t intend to insult anyone, but these were not a success for us tonight. For the amount of work that goes into making these tortillas, they are not worth the effort.

    • says

      Real sorry to hear that this recipe didn’t quite cut it for you, David! I never had a problem with them falling apart on me, so I don’t know what to say. As for the flavor, tortillas aren’t meant to be super flavorful… it’s the filling that does it all, I think. 😉

  16. Vanessa says

    Hi -any suggestions on substitutions for the tapioca flour? I can’t have starch so arrowroot flour is out as well. Thx!

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