By Briana McCafferty

Tacos are one of my favorite foods… and sadly one of those foods that I thought I could no longer eat. Until now. You see, I began following the Paleo diet almost three years ago to reduce bloating and inflammation in my body. It has definitely worked its magic! Before going paleo, I had been following a diet heavy in beans and grains, and not getting enough iron to sustain the energy levels that I needed. Once I incorporated high-quality animal proteins and dropped the inflammatory foods, life was wonderful once again.

Now, I’m not saying that Paleo is right for everyone. I learned as a student at Integrative Nutrition that there isn’t one right diet right for everyone. I’ve met plenty of people who said eating Paleo made them feel heavy and even gain weight – the complete opposite of its purpose! However, these tacos are not only paleo, but they are vegan, dairy free, and can even be eaten by those following the Auto Immune Protocol – free of corn, flours, and basically everything else. They follow the one major rule – they’re simple and real.

Try them out for yourself! They are so close to an actual tortilla in texture, and some may say even better in taste.

Plantain Taco Shells

Yields 8 taco shells

Ingredients:

4 green plantains, chopped

3 tbsp. coconut oil

1 tbsp salt

1 heaping tsp garlic powder

½ tsp turmeric

Directions:

  1. Preheat oven to 350, and coat baking sheet with coconut oil or line a baking sheet with parchment paper
  2. Add plantains to a food processor with coconut oil and pulse, then add in remaining ingredients
  3. Blend until a doughy texture is achieved. If you still have large chunks, continue to blend. The least amount of chunks, the better
  4. Using a spatula, spoon out about 1/8th of the mixture at a time. Here, you will be forming your taco shells to your desired size. Flatten and smooth each shell, leaving each shell with enough thickness to hold ingredients.
  5. Once you have formed each taco shell, place into the oven for 10-12 minutes. The tacos can brown just a bit around the edge, but no more than that. (This process may have to be repeated more than once, based on the size of your baking sheet and taco shells)
  6. Remove shells from parchment paper, and place on a plate to cool
  7. Fill shells with your favorite taco ingredients, and enjoy! (Pictured is stewed chicken, caramelized onions, guacamole and shredded lettuce)

Briana McCafferty is a lover, adventurer and seeker. She lives a Paleo lifestyle, with a big love for veggies. She lives by the motto, “Eat local, travel often. Nourish your body and nourish your soul.” Instagram: @briagnome

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