Paleo Taco Shell Bowl (AIP)
Author: 
Recipe type: Lunch
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Paleo tortilla shells for taco sald
Ingredients
  • 1 cup of cassava flour
  • ¼ tsp salt
  • ⅓ cup of water + 1 tbs
  • 3 tbs olive oil
Instructions
  1. Measure cassava and salt into a small mixing bowl and combine.
  2. Add oil and water to the dry mix with a fork and mix until blended.
  3. Using your hands, squeeze dough into a large ball, then break in two. Mixture should be fairly dry, but will stick together. (If the mixture falls apart, then add a teaspoon of water at a time. Too much liquid will make the dough too sticky, so slowly add it in.)
  4. Roll each ball out between two sheets of parchment into a large, round-ish circle.
  5. Place fluted taco bowl baking dish upside down on top of the rolled out dough leaving one hand on the bowl, and gently slide the other hand underneath the parchment and flip into the bowl. Dont worry if pieces break off or cracking happens in the transfer: you can simply press everything back together with the remaining dough. (Option #2: If you don't have taco shell bowls, simply transfer to a small, upside-down glass/oven-safe Pyrex bowl and bake on that. It will not stick when cooked for the appropriate time.
  6. Bake for 15-20 minutes, or until stiff.
  7. Remove and cool before putting your taco salad in the bowl!
Recipe by our grain-free life at https://ourgrainfreelife.com/2016/09/paleo-taco-salad-bowl-aip/