Paleo Beef Taquitos
Craving a savory, crispy snack that’s healthy and satisfying? These Paleo Beef Taquitos are the ultimate guilt-free indulgence! Made with flavorful grass-fed ground beef, aromatic spices like cumin and paprika, and wrapped in paleo-friendly tortillas, these taquitos deliver all the crunch and comfort without compromising your dietary goals. Baked to golden perfection with a touch of avocado oil, they’re a healthier alternative to traditional fried taquitos. With buttery notes of coconut oil, a zesty garnish of fresh cilantro, and a squeeze of lime, this recipe is a paleo-approved spin on a classic that’s perfect for game nights, appetizers, or a crowd-pleasing dinner. Simple to prepare in under an hour, these crispy beef taquitos will quickly become a favorite in your kitchen repertoire.
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Recipe Information
Ingredients
- 1 pound grass-fed ground beef
- 0.5 cup yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 2 tablespoons coconut aminos
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons coconut oil
- 8 tortillas paleo-friendly tortillas
- 0.25 cup avocado oil
- 0.25 cup fresh cilantro, chopped
- 4 wedges lime wedges
Instructions
In a large skillet, heat 2 tablespoons of coconut oil over medium heat.
Add the finely chopped yellow onion and sauté for 3-4 minutes until translucent.
Add minced garlic and cook for another 1 minute until fragrant.
Add the grass-fed ground beef to the skillet and cook, breaking it apart with a spatula, for 6-8 minutes or until browned.
Stir in cumin powder, paprika, coconut aminos, sea salt, and black pepper. Cook for additional 2-3 minutes allowing the flavors to meld. Remove from heat.
Preheat the oven to 400°F (200°C).
Warm paleo-friendly tortillas slightly to make them pliable, either in the microwave or in a warm oven wrapped in a damp towel.
Spoon about 2-3 tablespoons of the beef mixture onto each tortilla, then roll them tightly into taquitos, securing with toothpicks if necessary.
Arrange the taquitos seam-side down on a baking sheet.
Brush the taquitos lightly with avocado oil to help them crisp up.
Bake in the preheated oven for 12-15 minutes, turning once halfway through, until they are golden and crispy.
Remove from the oven and discard toothpicks.
Serve warm, garnished with fresh cilantro and lime wedges on the side for squeezing.
Nutrition Facts
Calories |
2759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.5 g | 266% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 3226 mg | 140% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 18.5 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1871 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
