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
Scale
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
