Secret-Ingredient Homemade Taco Shells (grain free & vegan)

Grain Free Taco Shells - Paleo and Vegan!

{What a treat I have for you today!  Paleo Taco Shells from Jennifer at Predominantly Paleo.  Who’d a thunk it was possible?!  You’ll never guess the ingredient she uses to make them.  I sure wouldn’t have! Are you going grain-free, or at least reducing grains in your diet?  Or maybe you’re on a corn-free diet?  Then this post is for you.}

Ever notice those big giant freaky looking banana-like creatures in the produce section?

Yes! The plantains!

Plantains always seemed a little mysterious.

Do you eat them while green?

Are they supposed to be so black like that, if they aren’t green?

What is considered ripe?

And so on.

As it turns out, plantains are quite versatile and can wear many hats in the kitchen.

Plantains traditionally can be steamed, fried into chips, or mashed up for baby food, just like other bananas. What makes them different is that the green ones are much starchier, and much less sweet, so they often resemble the flavor of potatoes when cooked at this stage.

Once ripened, plantains can become VERY dark, much darker in fact that smaller bananas we peel and eat.

Once blackened, they become much sweeter, though not as sweet as their little counterparts.

When giving up grain, certain foods become MUCH trickier in trying to create, like TACOS! To our benefit, plantains have a perfect starchy disposition while naturally being void of inflammatory grains like corn. Score! This plantain taco shell takes a little finessing but makes an incredible substitute for those avoiding particular grains and those with dietary sensitivities alike.

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Paleo Taco Shells- yes, grain free & vegan taco shells


Grain Free Taco shells toasting in oven

For more grain free recipes like this, see my Grain-Free Tortillas and Plaintain Cake Tostadas.

Have you worked with plantains before?
Wanna give it a shot?

Jennifer from Predominantly PaleoJennifer of Predominantly Paleo is a wife and mother of 3 in pursuit of better health for her family.  After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.  Connect with her on Facebook, Pinterest, Instagram, and Twitter.

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  1. How many did you get from this recipe (just 3)??

    • I got about 6-8 taco shells from this recipe!

      • Do you know exactly how many shells you got? “about 6 to 8″ do you mean sometimes when you make this recipe you get 6, and other times you get 8?

        We have 3 plantain trees in our yard and we would mash them up and fry them (similar to hashbrowns) but we have Chinese plantains, which are a lot smaller than regular bananas, not bigger.

        We can go to the market or the produce stands along the streets, to buy the bigger ones if we want. The smaller Chinese ones are almost as sweet as bananas, but the locals here in Panama just salt them and fry them.

  2. What a creative recipe! I’ve never bought or tasted a plantain before but I got some this week to make plantain rice! I cant wait to try your taco shells too!!!

    Have a great day!
    -Cassidy

  3. Wow, what a good idea! I bet they would work well cut up into nacho chips too! I might just try that!

  4. Amazing! Pinning!

  5. Can I use grapeseed oil instead of avocado? Yummy!

  6. I think you just changed my life!

  7. Hi Adrienne,
    This recipe is amazing. I made bread with plantains once and liked it- I have 6 plantains in my refrigerator right now that I was too lazy to use. I can’t wait to try this recipe with the crock pot refried beans I’m making today.. visiting from real food Wednesday blog carnival. I just subscribed.

  8. Genius!!!!! While I usual just make taco salads out of convenience, it would be nice to change it up sometimes and these look so easy I am definitely going to give them a try! I never would have thought to use plantains as the base. Great idea. Pinning now! Stopped over from Real Food Wednesday.

  9. Greg Curtis says:

    I am diabetic and love tacos thought about trying this but when I looked I found out plantains have 57 get of carbs. I try to stay under 40 a day. Is there a certain type that may be better.

    • Greg,
      I believe the greener they are the less sugar they have, but you may need to verify this. You might consider using less plantain and making it thinner like a tostada if you want to cut back on carbs. Good luck!