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Paleo Mexican Tacos

Louise | May 26
Paleo Mexican Tacos

I feel like I’ve been on a Mexican kick since those fish tacos I cooked for Cinco de Mayo! So here’s another Mexican dish – beef tacos. You can eat them with lettuce wraps or they’re great to gobble down with a spoon!

I started by chopping up all my veggies (onion, tomato, bell pepper, jalapeno pepper).
Paleo Mexican Tacos

Then I melted a tablespoon of coconut oil in a saucepan and sauteed the onions until they turned translucent.
Paleo Mexican Tacos

Then I added in the ground beef and let that cook for a bit. I used spatula to break up the beef so it didn’t clump (I also poured out some liquid that accumulated during cooking). Then I added in the rest of the veggies.
Paleo Mexican Tacos

Lastly I added in all the spices: minced garlic, cumin powder, chili powder, paprika, oregano, and salt to taste. I cooked it until the tomatoes were soft. Then garnished it with some chopped cilantro and served it with lettuce wraps.
Paleo Mexican Tacos

Paleo Mexican Tacos

Paleo Mexican Tacos

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Entree
  • Cuisine: Mexican


  • 1 lb ground beef
  • 1 small onion, diced
  • 3 roma tomatoes, diced
  • 1 bell pepper, diced
  • 1 jalapeno, deseeded and diced
  • 2 cloves garlic, minced
  • 1 tablespoon cumin powder
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1/4 teaspoon chili powder (or to taste)
  • salt and pepper to taste
  • 1/4 cup cilantro, finely chopped (for garnish)
  • coconut oil to cook with
  • lettuce leaves to serve with


  1. Saute the onions in 1 tablespoon of coconut oil until the onions turn translucent.
  2. Add in the ground beef and saute until the beef is pretty much cooked. Use a spatula to stir the beef to ensure it doesn’t clump together. Pour out any excess water produced during cooking.
  3. When the beef is pretty much cooked, add in the tomatoes, bell pepper, jalapeno, minced garlic, cumin powder, paprika, oregano, chili powder and salt and pepper.
  4. Cook until the tomatoes are soft.
  5. Garnish with cilantro and serve with lettuce wraps or by themselves.


  • Serving Size: 1 bowl


Olivia - July 26

This looks absolutely delicious. My belly is ready.

Thalia @ butter and brioche - January 12

Love how easy and delicious these tacos are. I have to make the recipe.. think they would make an awesome dinner for tonight!

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