Paleo Crunchy Beef Tacos
Transform your taco night with these irresistible Paleo Crunchy Beef Tacos—an ultimate low-carb delight that's both healthy and bursting with bold flavors! This recipe swaps traditional taco shells for crisp romaine lettuce leaves, creating a gluten-free and grain-free taco that's perfect for paleo enthusiasts and anyone craving a lighter meal. Savory spiced ground beef takes center stage, seasoned with a fragrant blend of cumin, paprika, oregano, and chili powder for authentic heat and depth. Topped with creamy avocado, juicy cherry tomatoes, fresh cilantro, and a zing of lime, these tacos deliver a refreshing yet satisfying crunch in every bite. Ready in just 35 minutes, this easy dinner is versatile enough to customize with optional jalapeño slices for extra spice. Perfect for weeknight meals, gatherings, or anytime you’re craving a guilt-free indulgence!
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons coconut oil
- 0.5 cups yellow onion, chopped
- 2 cloves garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon cracked black pepper
- 8 leaves romaine lettuce leaves
- 1 medium ripe avocado, diced
- 1 cup cherry tomatoes, quartered
- 0.25 cup cilantro, chopped
- 1 medium lime, cut into wedges
- 1 small jalapeño, sliced (optional)
Instructions
Heat the coconut oil in a large skillet over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet and break it apart with a spatula, cooking until browned, about 7-8 minutes.
Drain any excess fat from the skillet.
Stir in the cumin, paprika, oregano, chili powder, sea salt, and black pepper. Mix well to coat the beef evenly, stirring occasionally for 2 more minutes.
Remove the beef mixture from heat and set aside.
Prepare the lettuce leaves by washing and drying them thoroughly.
Spoon the beef mixture onto each lettuce leaf, dividing it evenly among the 8 leaves.
Top each taco with diced avocado, quartered cherry tomatoes, and a sprinkle of chopped cilantro.
For additional heat, add a few slices of jalapeño to each taco, if desired.
Serve the tacos with lime wedges on the side for squeezing over the top before eating.
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 1565 mg | 68% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 12.7 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3029 mg | 64% | |
*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.
