AIP Beef Tacos

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Growing up, we would choose our favorite for dinner on our birthdays. We do the same in our home now. I remember choosing tacos fairly often as a kid. They’re just so dang satisfying and tasty!!

Pre-paleo {read: kosher and pre-Bugsy}, our itty bitty family would enjoy what we called “Blue Tacos”. We’d load up organic blue corn tortilla shells with glatt beef, carrots, bell pepper, onions, cumin, romaine, tomato, and cilantro. They were pretty incredible and we still talk about them even now.

So when I set out to satisfy that longing for tacos again {AIP-style of course} I made sure I left no stone unturned.

AIP Beef Tacos

They have been enjoying their taco nights with grassfed cheese, The Mister with his sriracha. Fill your vehicle of choice, I like endive or romaine shells. But after recently reintroducing plantains, I’ve been making Stephanie’s plantain tortillas as well. Mmf. I’ve been eager to also try these Grain-Free Tortillas {yes, they’re #totesAIP} using Otto’s Cassava Flour!

Oh, the possibilities!

AIP Beef Tacos

from top left, clockwise: ⃰ in endive boats with avocado slices. ⃰ in romaine shells. ⃰ leftovers for lunch with Charlotte’s tostones, cukes, carrots, and guacamole. ⃰ double tostada-style using plantain tortillas, stacked up with avocado slices and green onion.

Tamarind? Wha?

Tomatoes definitely bring a lovely tartness to typical tacos. Tamarind does a pretty good job bringing a bit of tartness, crisp flavor, and deepen the color of the taco filling. I’ve become quite fond of its flavor and have enjoyed experimenting with this tropical ingredient!

I recommend:

ground beef

AIP Beef Tacos

** Add this AIP Beef Taco recipe to your cookbook on Key Ingredient!


5.0 from 1 reviews
AIP Beef Tacos
Recipe type: Tacos
Cuisine: AIP, Paleo, Primal,
Cook time: 
Total time: 
Serves: 4
These AIP Beef Tacos are full of flavor and will leave you satisfied. Whether it's taco Tuesday or taco... Wednesday. 😉
Taco Filling:
  • 1 tsp pure pork lard
  • 1 organic onion, chopped
  • 1 lb ground beef {I've also made this same recipe with chopped pork loin chops - amazing}
  • 1 organic carrot, shredded
  • ½ cup organic black olives, cut in half lengthwise
  • 1½ tsp organic oregano
  • ½ tsp organic garlic
  • ½ tsp organic turmeric
  • 1 tsp Maldon sea salt
  • 1-2 tsp tamarind concentrate
  • ½ organic lime, to squeeze over when finished
  • 2 organic avocados, pit removed and fruit scooped out
  • ¼ organic red onion, diced
  • 1 lime, zested and juiced
  • Maldon sea salt, to taste
Plantain tortillas {2 tortillas per person}, romaine leaves {2 leaves per person}, or endive leaves {4 leaves per person} - depending on your preference
¼ of a small head organic green cabbage, thinly sliced
  1. Heat lard in large cast iron skillet over medium heat. Add chopped onion and cook 5 minutes. Scrape onion to border of the skillet, making a circle in the center. Add the ground beef and let it sear, 3 minutes, before flipping, then let it cook another 3 minutes on the opposite side before breaking up with a wooden spoon and bringing the onions into the mixture. Continue cooking until beef is browned, about 10 minutes. Add shredded carrots, olives, oregano, garlic, turmeric, and salt. Drizzle the tamarind and stir. Continue cooking 5-8 minutes to let flavors combine. Check seasonings and finish with a squeeze of lime juice.
  2. While the filling cooks, mix together the avocado, onions, lime zest and juice. Season with salt to taste. Set aside.
  3. Fill tortillas/lettuce shells with prepared beef taco filling, top with a few slices of green cabbage and guacamole.

Beef Tacosvolstead spoon and fork_edited-1

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  6 comments for “AIP Beef Tacos

  1. Brenda
    December 16, 2015 at 8:56pm

    I just wanted to say thanks for posting this taco recipe! Its a weekly staple for my family and it is very tasty.

    • December 21, 2015 at 9:06am

      I’m so glad you and your family enjoy it, Brenda! We recently had a taco night dinner with another family, I brought this version for myself, but used beef stewing meat instead of ground. The other mom ate what I brought {as I had plenty to share} to try it and went back for seconds! 🙂

  2. Susan
    April 25, 2016 at 1:49pm

    Thanks so much for sharing this great recipe, and others! It’s so helpful. I just made this, and I’m using it on a “taco salad”. I didn’t have tamarind, so I subbed in some pomegranate molasses, and it turned out DELICIOUS! Thank you, thank you! 🙂

    • April 25, 2016 at 5:55pm

      Ooh, Susan! Now you’re inspiring ME! I am determined to try your pomegranate molasses tweak. That sounds delicious! ♥

  3. Rachel
    September 25, 2016 at 6:25am

    Hello! I’m dying to try this recipe! I so miss taco night since going AIP. Where can I find tamarind concentrate? A health food store?

    • September 25, 2016 at 3:10pm

      Possibly, or an ethnic food store of some sort. Amazon has it also (which is where I get it since I’ve not found it locally).

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