Baked Shredded Beef Tacos {Paleo, Dairy-Free} Recipe
Introduction
These baked shredded beef tacos are crispy, savory, and simple to prepare. Perfect for those following a paleo or dairy-free diet, they use tender slow-cooked beef and grain-free tortillas. Enjoy a flavorful meal without the usual cheese or sour cream toppings!

Ingredients
- 2 lbs beef stew meat
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 2 bay leaves
- 1 ½ cups beef broth
- 1 tbsp lime juice
- 6 grain-free tortillas (almond flour or cassava)
- 2 tbsp oil for brushing (such as avocado or olive oil)
- Pickled red onions, shredded lettuce, guacamole, and cilantro for toppings
Instructions
- Step 1: Place the beef stew meat, chopped onion, minced garlic, oregano, sea salt, black pepper, cumin, bay leaves, and beef broth into a slow cooker. Cover and cook on high for 4 hours or low for 6-8 hours, until the meat is tender and shreds easily. Alternatively, cook in an Instant Pot on high pressure for 1 hour.
- Step 2: Preheat your oven to 375°F (190°C). On a parchment-lined baking sheet, lay out the tortillas. Spoon 1 to 2 large spoonfuls of shredded beef onto one half of each tortilla, then carefully fold them over.
- Step 3: Brush the tortillas with oil. Place a second baking sheet on top to keep the tacos folded during baking. Bake for 10 minutes, then gently remove the top baking sheet and bake for an additional 3 to 5 minutes until the tortillas are crispy and golden.
- Step 4: Remove from the oven, add your favorite toppings such as pickled red onions, shredded lettuce, guacamole, and cilantro. Serve immediately and enjoy!
Tips & Variations
- Use cassava tortillas instead of almond flour tortillas for an AIP-compliant version; note they may require a few extra minutes in the oven to crisp properly.
- For extra flavor, add a splash of lime juice to the shredded beef after cooking.
- If you like spicier tacos, incorporate a pinch of smoked paprika or chili powder in the beef seasoning if your diet allows.
- Make the shredded beef in advance and refrigerate or freeze to save time on busy days.
Storage
Store cooked shredded beef and tortillas separately in airtight containers in the refrigerator for up to 2-3 days. Reheat the beef and tortillas in the oven before assembling and adding fresh toppings. Avoid storing assembled tacos as the tortillas may become soggy.
How to Serve

Serve this delicious recipe with your favorite sides.
FAQs
Can I make these tacos in an Instant Pot instead of a slow cooker?
Yes, you can cook the beef on high pressure for 1 hour in an Instant Pot, which will yield tender, shreddable meat similar to slow cooking.
What are good alternatives to almond flour tortillas?
Cassava tortillas are a great grain-free and AIP-friendly alternative. You can also look for other paleo or grain-free tortilla brands available in stores or make your own at home.
Print
Baked Shredded Beef Tacos {Paleo, Dairy-Free} Recipe
- Total Time: 4 hours 30 minutes to 8 hours 30 minutes (slow cooker) or 1 hour 30 minutes (Instant Pot plus baking)
- Yield: 6 servings 1x
- Diet: Paleo, Dairy Free
Description
These baked shredded beef tacos are a crispy, savory, and easy-to-make paleo-friendly dish that is both nightshade-free and dairy-free. Featuring tender slow-cooked shredded beef wrapped in grain-free tortillas and baked to perfection, they are perfect for those seeking allergen-friendly and wholesome taco options.
Ingredients
For the Shredded Beef:
- 2 pounds beef stew meat
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 cup beef broth
- Juice of 1 lime
For the Tacos:
- 6 grain-free tortillas (Siete almond flour tortillas or cassava tortillas for AIP)
- 2 tablespoons oil (for brushing)
Optional Toppings:
- Pickled red onions
- Shredded lettuce
- Guacamole
- Fresh cilantro
Instructions
- Cook the beef: Place the beef stew meat, chopped onion, minced garlic, oregano, sea salt, black pepper, cumin, bay leaves, and beef broth into your slow cooker. Cover and cook on high for 4 hours or low for 6-8 hours until the beef is very tender and easily shredded with a fork. Alternatively, use an Instant Pot on high pressure for 1 hour. Once cooked, shred the beef with two forks and stir in fresh lime juice.
- Prepare the tacos for baking: Preheat your oven to 375°F (190°C). Lay out the grain-free tortillas on parchment paper. Spoon 1-2 large spoonfuls of the shredded beef onto half of each tortilla. Carefully fold each tortilla over the filling to create a taco shape.
- Bake the tacos: Brush each folded taco with oil to help with crisping. Place a baking sheet on top of the tacos to keep them folded during baking. Bake in the preheated oven for 10 minutes. Then carefully remove the top baking sheet and bake for an additional 3-5 minutes until the tacos are crispy on top.
- Add toppings and serve: Remove the tacos from the oven and top with your desired toppings such as pickled red onions, shredded lettuce, guacamole, and cilantro. Serve immediately and enjoy!
- Reheat if needed: Store tacos and toppings separately in the fridge for 2-3 days. Reheat the tacos in the oven before adding fresh toppings.
Notes
- This recipe is paleo, dairy-free, grain-free, and nightshade-free.
- Cassava tortillas work well for autoimmune protocol (AIP) but may require slightly longer baking to get crispy.
- Using almond flour tortillas keeps the recipe paleo while maintaining tasty texture.
- Store components separately to maintain crispness and freshness for leftovers.
- Adjust seasoning and toppings to personal preference, avoiding nightshades and dairy as desired.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours (slow cooker) or 1 hour (Instant Pot) plus 15 minutes baking
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican-inspired
Keywords: baked shredded beef tacos, paleo tacos, dairy-free, nightshade-free, grain-free, slow cooker beef tacos, healthy tacos, allergen-friendly tacos

