These baked shredded beef tacos are crispy, savory, and easy to make! They’re made without cheese for the perfect paleo taco that can easily be made AIP.

My husband loves tacos and we’re often buying salsa, cheese, sour cream, and all of his favorite taco toppings. I generally leave all of those particular ingredients off as I’m nightshade-free and mostly dairy free, so I wanted to share how I make tacos for myself at home! These tacos are crispy, grain-free, nightshade-free, dairy-free, and super easy to make!

Why you’ll love these tacos

• They’re so easy! The shredded beef is made in the slow cooker for a set it and forget it filling.
• They’re allergen friendly. No cheese, no sour cream, and you can use either almond flour tortillas or cassava tortillas.

The Ingredients for the Shredded Beef Baked Tacos

• • Beef Stew Meat. This meat gets very tender and easy to shred in the slow cooker.
  • Onion and Garlic.
  • Oregano, Sea Salt, Black Pepper, Cumin, and Bay Leaves.
  • Beef Broth. 
  • Lime Juice.
  • Grain-Free Tortillas. I use Siete almond flour tortillas, use cassava tortillas for AIP. Cassava tortillas might need more baking time to crisp.
  • Pickled Red Onions, Shredded Lettuce, Guacamole, and Cilantro. All of these are delicious toppings for the tacos!!

How to make Shredded Beef Baked Tacos

• Cook the beef. Add the beef, seasonings, and broth to the slow cooker.  Cover the slow cooker and set it to high for 4 hours or low for 6-8 hours, and in the instant pot on high pressure for one hour, until the meat is cooked through and easily shreds with a fork.
• Bake the tacos.  Add the tortillas to the parchment paper. Add 1-2 large spoonfuls of the cooked shredded beef to half of one of the tortillas. Carefully fold over. Repeat with all of the tortillas. Brush with oil and add a baking sheet on top of the tortillas, to keep them folded. Bake in the oven for 10 minutes and carefully remove the baking sheet on top. Bake for another 3-5 minutes to crisp the top of the tortillas.

• Add the toppings and enjoy!

Are these baked tacos healthy?

Healthy is always subjective, but we find these easy tacos a wholesome option!

Reheating instructions

If you plan to make these tacos ahead of time, store them separately from the topping for 2-3 days in the fridge. You can reheat them in the oven and top them with the toppings to serve.

You’ll also love…

• Fish Tacos with Slaw
• Thai Chicken Tacos
• Ground Beef Tostadas

Baked Shredded Beef Tacos {Paleo, Dairy Free}

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★★★★★

5 from 2 reviews

• Author: Michelle
• Yield: 6 servings 1x
• Diet: Gluten Free

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Ingredients

Units USM Scale 1x2x3x

For the shredded beef 

• 1 1/2 lb beef stew meat
• 1/2 small onion, diced
• 4 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp sea salt
• 1/2 tsp black pepper (omit for AIP)
• 1 tsp cumin (omit for AIP)
• 2 bay leaves
• 1 cup beef broth
• Juice of one lime

For the tacos

• 6–8 Grain-free tortillas (I use Siete almond flour tortillas, use cassava tortillas for AIP)
• Pickled red onions
• Shredded lettuce
• Guacamole
• 2 tbsp cilantro, chopped

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Instructions

1. Set the beef at bottom of the slow cooker (or instant pot) and add the garlic, onion, and seasonings and mix well to evenly coat the meat. Pour in the broth and lime juice.
2. Cover the slow cooker and set it to high for 4 hours or low for 6-8 hours, and in the instant pot on high pressure for one hour, until the meat is cooked through and easily shreds with a fork.
3. Remove the bay leaves from the slow cooker. Allow cooling slightly before carefully shredding the meat with two forks. Set aside.
4. Preheat the oven to 400 F and line a baking sheet with parchment paper.
5. Add the tortillas to the parchment paper. Add 1-2 large spoonfuls of the cooked shredded beef to half of one of the tortillas. Carefully fold over. Repeat with all of the tortillas. Brush with oil and add a baking sheet on top of the tortillas, to keep them folded.
6. Bake in the oven for 10 minutes and carefully remove the baking sheet on top. Bake for another 3-5 minutes to crisp the top of the tortillas.
7. Remove from the oven and top tacos with lettuce, pickled onion, guacamole and cilantro. Serve with extra guacamole on the side for dipping.

Notes

If using cassava tortillas, you may need extra bake time to crisp.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

• Serving Size: 1 serving
• Calories: 305
• Fat: 9.1g
• Carbohydrates: 27.5g
• Fiber: 5.4g
• Protein: 30.2g