Paleo Hard Tacos

If there is one recipe that lives at the very center of my food memory, this is it. My mom, DeVona, made these crispy hard tacos for as long as I can remember. She made them by the dozens for family gatherings, standing at the stove with hot oil splattering everywhere, completely unbothered because she knew what was coming. She was “the fryer,” which meant she always ate last. So this first taco? It’s for you, Mom. Miss you mucho. XO

These are paleo since they’re made with a cassava flour tortilla, then fried up in hot oil just like my Mom always made her original corn tortilla version. The technique is identical to the one she perfected back in the day. Head over to my Cassava Flour Tortillas post for the full tortilla recipe that makes these possible. For those crispy taco enthusiasts who don’t tolerate corn, this may very well be the taco of their dreams but without the corn.

Why You’ll Love These Crispy Paleo Hard Tacos

These are the tacos that started it all for me. Simple, a little messy, and absolutely worth every splatter on the stovetop. Here is why they keep coming back to the table year after year:

• Simple seasoning that delivers big flavor
• Shallow fried in avocado oil for the crispiest shell
• Ready in under 30 minutes
• Gluten free, grain free, and dairy free friendly (with toppings of choice)
• Easily doubled or tripled for a crowd just like my Mom always did

What Makes DeVona’s Tacos So Special

The secret is in the technique, and not a very long ingredient list. You spread a thin layer of seasoned raw ground beef onto half of a cassava flour tortilla, then shallow fry them one side at a time. The tortilla crisps up and curves into that classic taco shape right in the hot oil, and the beef cooks perfectly inside. Genius, right? The result is a shell that’s crispy on the outside with savory, well-seasoned beef cooked right inside. I kid you not, once you try these paleo hard tacos, you will never go back to those store bought crispy taco shells.

Serve these paleo hard tacos right out of a paper towel lined loaf pan set on the table just like we did in our home, so everyone could dig in family style. Shredded lettuce, diced tomatoes, grated cheddar (if tolerated), and lotsa salsa. That was the whole spread. Simple and so scrumptious.

Ingredient Notes

Cassava Flour Tortillas: The base of this paleo hard taco version is my Cassava Flour Tortillas. Make a batch ahead of time and these tacos come together so quickly.

Ground Beef: Keep the layer thin, about 1 tablespoon-ish per tortilla, spread across one half. If the layer is too thick, the tortilla will over-brown before the beef is cooked through. Thin is the move.

Seasoning: Cumin, sea salt, garlic salt, and onion powder. Seasoned so simply, but still so flavorful! Mix it right into the raw beef with your hands (I wear a plastic glove) or the back of a large spoon.

Avocado Oil: This is my go-to for high-heat frying. A neutral oil with a high smoke point is key here. You’ll need about 1 to 1½ inches of oil in your pan depending on the dimensions.

Tips for Crispy Taco Success

An important tip: Get your oil to 375-385°F before you start frying. Too cool and the tortilla absorbs oil and gets greasy rather than crispy. A kitchen thermometer is your best friend here.

Fry non-meat side first. Using long-handled metal tongs, hold the uncooked taco on the meat side and lower the plain side into the hot oil. Create the bend of the taco by pulling the meat side over slowly. You’re going for a curved bend in the center, not a flat fold. Once the bend is set, tip the taco over to fry the meat side until cooked through and beautifully browned.

Yes, there will be splattering. Sorry, not sorry? Long handled tongs and a splatter screen if you have one. My mom, DeVona, never complained, and neither will you once you taste them.

Keep them warm in a low oven. Place a paper towel lined loaf pan or cake pan in a 170°F oven before you start frying. As each taco comes out of the oil, let any excess oil drip off then stand them upright in the pan. They’ll stay perfectly crispy and warm while you work through the batch.

Serving Suggestions

Serve them just like we always did in our home: family style with all the toppings on the table and let everyone build their own.

• Shredded iceberg lettuce
• Diced fresh tomatoes
• Grated cheddar (if tolerated)
• Sliced green onions
• Your favorite salsa, and lots of it
• Hot sauce, because of course

Can I Make These Ahead?

These are best hot and fresh, but you can prep the seasoned beef mixture ahead of time and refrigerate it for up to 24 hours. When you’re ready to fry, spread and go. Leftovers reheat nicely in a 375°F oven for about 5 minutes to bring the crunch back or even better, pop those lil’ tacos in your air fryer (my favorite model) and see them come back to life!

Hard Tacos (Paleo)

Recipe by MichelleCourse: DinnerCuisine: MexicanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

6

minutes

grain free crispy tacos

Ingredients

• 1 recipe Cassava Flour Tortillas, doubled (16 total)

• 1 cup ground beef (about 1/2 lb)

• 1/2 tsp ground cumin

• 1/2 tsp sea salt

• 1/2 tsp garlic salt

• 1/2 tsp onion powder

• Avocado oil for frying (about 1 to 1.5 inches in your pan)

• Salsa of choice

• Toppings of choice

Directions

• Place a paper towel lined loaf pan or cake pan in a preheated 170°F oven.
• In a small bowl, combine ground beef and all spices. Mix together with your hands (wearing a plastic glove) or the back of a large spoon until well combined.
• Using a butter knife, spread about 1 tablespoon of the beef mixture onto one half of each tortilla, keeping the layer thin and even.
• Heat avocado oil in a cast iron or heavy-bottomed pan to 375-385°F. You’ll need 1 to 1.5 inches of oil.
• Using long-handled metal tongs, hold each taco on the meat side and lower the plain side into the hot oil first. Pull the meat side over to create a curved bend in the center (not a flat fold). Once the bend is set, tip the taco to fry the meat side until cooked through and golden brown on both sides.
• Remove from oil, let any excess oil drip off, then stand upright in the warm paper towel lined pan in the oven. Repeat with remaining tacos.
• Serve family style with shredded lettuce, diced tomatoes, grated cheese (if tolerated), sliced green onions, and lots of salsa!

Notes

You can easily double the recipe. Keep fried tacos warm in a 170°F oven as you go — they’ll stay perfectly crispy and ready to serve!