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Grain Free Taco Shells {Paleo, Vegan}

March 29, 2014 by predominantlypaleo 77 Comments

 

You can take the girl outta Texas…yep, I’m pretty sure I have used this opening line before. But I digress.  I will never get over Tex-Mex. I will never get over chips and queso. I will never get over a super limey margarita. I might not PARTAKE in these foods anymore, but I will always have a soft-spot for them. When a food is native to your very soul (yes, it is that dramatic), you will always crave it to some degree.  I really wanted to find a way to enjoy those flavors again, but without feeling wretched.  The hard part about cleaning up your diet is when you eat the yucky stuff, as good as it tastes, you will FEEL it, and not in a good way. So this recipe helps bridge the gap between GMO CORN LOVE and CLEAN LIVIN’. It’s a happy medium I like to call “livin’ la vida healthier.” Actually I don’t have a name for it, I just made that up. Anyway, have a hankerin’ for Tex-Mex? Knock yourself out! Boom! Ingredients:

  • 3 ripe plantains
  • 1/2 cup avocado oil
  • 1 teaspoon freshly ground garlic sea salt (more if desired)
  • 1/2 teaspoon onion powder
  • Optional: 1 teaspoon (or more) hot sauce (like Cholula)
  • Optional: 1/2 lime squeezed
  1. Preheat oven to 350 (if your oven runs hot, you might need to lower just slightly)
  2. Combine all ingredients in blender until they are pureed
  3. On a parchment lined baking sheet space out sizable scoops of the puree
  4. Using the back of a spoon spread out each scoop into a flat circle; mine were each out the size of my hand spread out (flat)
  5. Bake for about 20 minutes then flip them over for another 10 minutes or so until the “tortilla” becomes solid yet flexible
  6. Remove baking sheet from oven and wait a minute for “tortillas” to slightly cool
  7. Next “hang” each tortilla by folding it over the baking rack directly (see photo below) or use this Taco Oven Rack
  8. Bake like this for another 20-30 minutes or until golden brown and crispy (center might be slightly more chewy depending on thickness and cooking time)
  9. Remove from oven and prop them open while they cool slightly. If they cool closed, they are harder to fill with taco fixins
  10. Alternatively, you can also use this taco oven rack!
  11. Note: You do not want to make these too thick in the center or they can crack more easily. By keeping them uniformly the same thickness, your “tortillas” will be more flexible prior to “hanging” or baking them on the rack
Adapted from: Plantain Cake Tostadas
Shared with Gluten Free Wednesdays and Allergy Free Wednesdays
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Filed Under: aip friendly, baked goods, dairy free, gluten free, grain free, nut free, paleo, soy free, vegan, yeast free

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Comments

  1. Amanda Torres says

    April 2, 2014 at 6:40 pm

    So cool!!! I am definitely making these. Plantains are so versatile!

    Reply
  2. predominantly paleo says

    April 3, 2014 at 12:53 am

    YAY! Hope you love them!

    Reply
  3. Coral says

    April 5, 2014 at 10:47 pm

    I can’t bring myself to use a half cup avocado oil in something baked (it’s so hard to get where I live and expensive!) would any other oil work?

    Reply
    • predominantly paleo says

      April 5, 2014 at 11:32 pm

      Coral, you could try olive oil, or even coconut oil if you enjoy the “sweeter” hints. I have not tried these two so I cannot vouch exactly what the flavor will be like. Enjoy!

      Reply
    • seen says

      April 11, 2014 at 2:05 am

      Do they have the internet where you live? Buying avocado oil online is the way to go!

      Reply
  4. Naz @CinnamonEats says

    April 6, 2014 at 8:41 am

    These look fantastic! Will have to give this a go at some point 🙂

    Reply
  5. Jessica says

    April 6, 2014 at 11:58 pm

    I saw a recipe for these on The Primitive Homemaker last month: http://theprimitivehomemaker.blogspot.com/2014/03/autoimmune-paleo-plantain-taco-shells.html. I can’t wait to track down some plantains and give them a try. I’ve really missed tacos since going grain free and this might be a good way to soothe that craving!

    Reply
  6. Anonymous says

    April 9, 2014 at 12:52 am

    Can you use bananas instead of plantains?

    Reply
    • predominantly paleo says

      April 9, 2014 at 1:56 am

      I have not tried bananas, they are softer and sweeter. You could try, but I cannot say with certainty how they would turn out. Sorry!

      Reply
    • Anonymous says

      April 9, 2014 at 5:04 am

      No worries I will give it a try and let you know.Thanks

      Reply
    • Anonymous says

      April 9, 2014 at 2:27 pm

      Finally, a alternative that makes sense. I too, am from Texas and Tex Mex and other southwest flavors are what I dream of when pondering my grocery list. I’m goining to try this weekend. Thankyou, Brenda

      Reply
  7. Anonymous says

    April 9, 2014 at 10:57 pm

    Could you make them Pizza shells? Is the taste comparable? They look yummy!
    C.

    Reply
    • predominantly paleo says

      April 10, 2014 at 3:30 am

      You could try! i also have a pizza crust recipe that is delish!
      http://www.predominantlypaleo.com/2014/01/crispy-chewy-grain-free-pizza-crust.html?m=0

      Reply
  8. Jaime says

    April 10, 2014 at 10:38 pm

    Do these keep well? I am going camping next weekend and would like to pre-make them for our taco night! They looks delish!!!

    Reply
    • predominantly paleo says

      April 11, 2014 at 12:17 am

      I did keep two in the fridge overnight and then re-toasted them the next day. They worked for me. I am not sure how you would store/reheat for camping as they need to be re-crisped (maybe wrapped in foil over the fire?) They are best first day, but you could always give it a try!

      Reply
  9. Anonymous says

    April 11, 2014 at 2:01 am

    I was wondering how many shells the recipe made? Thanks

    Reply
  10. predominantly paleo says

    April 11, 2014 at 2:25 am

    I was able to make 6-8 i think. It depends on how big you make each one!

    Reply
  11. Our Family says

    April 11, 2014 at 2:37 pm

    I made these a few nights ago (using olive oil as I didn’t have any avocado oil handy) and the flavor was AMAZING! But mine never got crisp. I removed them when they were on the verge of burning, but they were never crisp.

    The sweet flavor went SO WELL with the savory shredded beef I used for the filling (along side a healthy dollup of fresh salsa). But I was really craving a crisp.

    Got any suggestions? I still have some of the batter left and plan to try again tonight, but if you have any suggestions, I’m all ears.

    Reply
    • predominantlypaleo says

      April 22, 2014 at 2:52 am

      Sorry! I am just now seeing this! All I can think is either they needed more oil or they were not quite thin enough? The thicker parts will not crisp up as easily as the thinner parts so maybe pressing them a little thinner would help? You can also try a taco baking stand where you can press them even thinner. The link is up above if you are interested! Hope this helps!

      Reply
  12. amber says

    April 22, 2014 at 4:31 pm

    Hello. Thank you for sharing this recipe with us on Allergy-Free Wednesdays. I look forward to trying this recipe!!! We are HUGE fans of taqueria night at our house and I just can’t do corn tortillas. So this is such a great option.

    I am featuring this recipe this week on AFW. So if you could please add in a link back to our link party that would be fantastic!

    Thanks again for sharing. I will let you know how the recipe goes for me.

    Be Well,
    –Amber from The Tasty Alternative

    P.S. Here is a link to last week’s link party if you need it:
    http://thetastyalternative.com/2014/04/allergy-free-wednesdays-week-113-april-16-2014/

    Reply
    • predominantlypaleo says

      April 22, 2014 at 6:23 pm

      I am happy to link back, sorry I overlooked! I hope you love these, they were a huge hit for my grain free dinner! Thanks for the support!

      Reply
  13. Minna says

    April 27, 2014 at 9:37 am

    How much plantain puree do you get from 3 plantains? I’ve go some pureed plantains in the freezer and have labelled the amount in cups.

    Thank you.
    Minna

    Reply
    • predominantlypaleo says

      April 27, 2014 at 1:50 pm

      You know what Minna, I forgot to measure how many cups I got but I would guess around 2 cups puree total? Maybe slightly more. Hope this helps!!

      Reply
  14. marge S says

    May 5, 2014 at 9:23 pm

    Made these taco shells tonight for Cinco de Mayo and they were absolutely delicious. Mine didn’t look like perfect taco shells but we just tore and ate. There were crispy parts and not so crispy parts but they were great. I will make quesadillas with the left overs tomorrow. They should crisp up nicely in the pan. I split the oil and used coconut and olive oil (totaling 1/2 cup) and they were great. Thank you!!

    Reply
    • predominantlypaleo says

      May 5, 2014 at 9:38 pm

      Sounds great Marge! Yes, they can take some tweaking when working with the dough but in the end as long as you enjoyed them then all is well!! Thanks for leaving your review here!

      Reply
  15. Tristan Cloud says

    May 10, 2014 at 3:20 pm

    Hello I was wondering if you have ever tried plantaion flour to actually for a dough to make make soft tortilla/hard shells….Im going to try it soon..

    Reply
    • predominantlypaleo says

      May 10, 2014 at 10:44 pm

      I have not worked at all with plantain flour but I imagine it would work if you figured out the right blend of oil, flour, water? Good luck!

      Reply
  16. Sue @ This Mama Runs for Cupcakes says

    May 17, 2014 at 8:13 pm

    Any tips for getting them a uniform thickness? That seems to be a problem for me 🙂

    Reply
    • predominantlypaleo says

      May 18, 2014 at 5:57 pm

      I always use the back of a spoon – hoping the higher heat helps you!

      Reply
  17. Wendy says

    May 26, 2014 at 4:08 pm

    I made these last night and they were fabulous – crispy and light!

    I used olive oil because I didn’t have avocado oil. My oven runs warm and I could tell they were going to get too brown before they got crispy so I turned it down to 200 and finished them off that way. They didn’t actually get crispy until they cooled, so I was pleasantly surprised to find how crispy they were. I stored the leftovers in the microwave and they were almost as crunchy today.

    Thanks for the amazing recipe!

    Reply
    • predominantlypaleo says

      May 26, 2014 at 8:31 pm

      Wonderful Wendy! I am so glad you enjoyed them and figured out how to tweak them to your personal kitchen!

      Reply
  18. Gabriella says

    May 27, 2014 at 10:01 pm

    Hi do the plantains have to be ripe? I usually only eat green ones…

    Reply
    • predominantlypaleo says

      May 28, 2014 at 12:10 am

      You could try working with green ones Gabriella, but they may be more difficult to puree. Perhaps you could boil them in their skins first?

      Reply
  19. Elizabeth says

    July 9, 2014 at 8:08 pm

    These look delicious! I’m definitely going to have to make these next week. I love plantains!

    Reply
    • predominantlypaleo says

      July 9, 2014 at 11:33 pm

      Hope you love ’em Elizabeth!

      Reply
  20. Jen says

    July 11, 2014 at 2:56 pm

    what a great idea! i love plantains but i never thought to make them into a taco shell. must try!

    Reply
    • predominantlypaleo says

      July 11, 2014 at 3:03 pm

      Hope you love them!

      Reply
  21. Ruth says

    September 14, 2014 at 2:21 am

    Jennifer, my husband and I made these taco shells tonight. They taste fabulous!!! However, we weren’t able to complete the last segment of baking time with them over the rack because they went black and started smoking about 3 minutes in. What did I do wrong?

    Reply
    • predominantlypaleo says

      September 14, 2014 at 2:23 am

      Ruth, since ovens can vary, you might not need the last bit of time. The goal is to have crispy shells so whatever temperature helps you create that is the golden ticket. Were they crisp without the remainder of the time in the oven?

      Reply
  22. Rebecca says

    September 17, 2014 at 7:19 pm

    Have you ever made these with green plantains? Maybe mine were too ripe but the sweet, banana-like flavor was a little strong.

    Reply
    • predominantlypaleo says

      September 17, 2014 at 7:20 pm

      You can make them with green plantains but may need to boil them in the skin to soften them first.

      Reply
  23. wini says

    September 27, 2014 at 7:27 pm

    Wow just made and demolished these taco shells, they taste awesome. I made mine with coconut oil as I didn’t have any avocado oil. Thanks for such a great recipe, think I might be making these again tomorrow.

    Reply
    • predominantlypaleo says

      September 28, 2014 at 12:31 pm

      Thanks Wini, I am so happy you enjoyed them!

      Reply
  24. Sukina says

    December 2, 2014 at 3:05 am

    I am in love wth you! Just wanted you to know. You have taken all my loves and made them Paleo friendly. I just decided to try this lifestyle and because of the amazing blogs and recipes I will be able to stick with it. Thanks so much for your unconventional thinking!

    Reply
    • predominantlypaleo says

      December 2, 2014 at 3:40 pm

      Awwww thanks Sukina!! I wish you well on your Paleo journey!

      Reply
  25. Jessica says

    April 7, 2015 at 7:57 pm

    I’m wanting to just make tostada shells. Should I just leave them flat on the sheet pan until crispy?

    Reply
    • predominantlypaleo says

      April 7, 2015 at 11:26 pm

      Yep! You can flip them mid-bake too so both sides are crisped.

      Reply
  26. Alexandria Ward says

    June 4, 2015 at 4:05 am

    Hello! I tried making these and I had a difficult time flipping them since they were solid stuck to the parchment paper. Any tips or tricks?

    Reply
    • predominantlypaleo says

      June 4, 2015 at 6:55 pm

      Hmmm, I am not sure? They shouldn’t be able to stick to parchment but you could always oil the parchment if you had that experience. Or possibly add more oil to the plaintain mixture?

      Reply
  27. Amber H says

    August 5, 2015 at 12:10 am

    So big user error on my part. Just some tips if anyone else has the issues I did 🙂 Not sure if my plantains were super sized because I haven’t worked with them for about 10 years, but this made A LOT of tortillas. I thought I bought kinda ripe plantains (they were my only option) but they were not ripe at all. I boiled them for about 20 minutes but that didn’t help. I ended up doing half of the ‘batter’ in my blender and half in my tiny food processor. I think I over loaded the blender 🙁 But! after adding lots of water and extra oil, then finally turned out! Just takes some work spreading them out. I would totally make this again with more ripe plantains! The whole batch turned out to be more than we needed, so I might half it next time 🙂 Thanks so much for the recipe! Glad I learned some things 🙂

    Reply
    • predominantlypaleo says

      August 5, 2015 at 1:25 am

      Thanks for your feedback!!! Hopefully they were still delicious after you figured it all out!

      Reply

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Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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