Paleo Crunchy Taco Shells
Prep time
Cook time
Total time
Serves: 12 tacos
  • 1 C almond flour
  • 1 C flax meal
  • ¼ C tapioca flour
  • 1 tsp salt
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¾ C water
  1. Combine dry ingredients in a large mixing bowl.
  2. Stir in water until mixed well.
  3. Divide dough into 12 equal pieces.
  4. Chill 1 hour.
  5. Heat a large non-stick skillet to medium-low.
  6. Place one piece of dough between two sheets of parchment and roll the dough thin, the size of a taco shell.
  7. You can use a bowl to cut the shape of circle if you desire.
  8. Carefully transfer the dough to the pan.
  9. Cook 4 minutes each side.
  10. Remove with a spatula, and slowly bend the taco and place in a wide cup to cool. This will help it retain its shape.
  11. To speed the process, I rolled my next piece of dough while the first was cooking and put it in the pan when i flipped the first one. Continue this until all the dough is cooked.
Recipe by Heather Hollandaise at