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

The information provided in this post is for informational purposes only and should not be construed as medical advice.
It is not a substitute for your doctor's care plan or advice.

Looking for grain free options for your favorite meals? These Secret Ingredient Grain Free Taco Shells are Paleo and Vegan! You won't believe these. It's pretty rare find baked goods that are both grain and egg free, but these taco shells are perfect!

Recently, our family has been going more grain free. As such, we've been eating more recipes like Grain-Free Bibimbap, Grain-Free Tortillas, Focaccia Flax Bread, and Grain-Free Sushi. Now I'm thrilled to have these Paleo Taco Shells from Jennifer at Predominantly Paleo to add to our list.  They're even AIP (autoimmune protocol) Taco Shells, for those of you on the AIP Diet. 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!

About 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?

When are plantains ripe?

And so on.

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

You can steam plantains, fry them into chips, or mash them up for baby food, just like other bananas. What makes them different is that the green ones are much starchier, and much less sweet. The green plantains 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.

Paleo Taco Shells

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.


This plantain taco shell takes a little extra work, but makes an incredible substitute for those avoiding grains and dairy.

Please note there are affiliate links in this post. If you click on them and make a purchase, I might make a commission.  I truly appreciate your support and it helps keep this free resource up and running – thanks!
Looking for grain free options for your favorite meals? These Secret Ingredient Grain Free Taco Shells are Paleo and Vegan! You won't believe these. It's pretty rare find baked goods that are both grain and egg free, but these taco shells are perfect!

Paleo Taco Shells Baking in the Oven

These paleo taco shells are just fabulous and work with so many special diets.

They are dairy free, corn free, egg free, and even AIP.

Looking for grain free options for your favorite meals? These Secret Ingredient Grain Free Taco Shells are Paleo and Vegan! You won't believe these. It's pretty rare find baked goods that are both grain and egg free, but these taco shells are perfect!

Of course, you are going to need Taco Seasoning for your Taco Shells, right?  So here is our favorite Homemade Taco Seasoning Recipe and here is my AIP Taco Seasoning. They are both sure to please.

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

Serves 6-8 shells     adjust servings

Unbelievable Corn-Free Taco Shells. Grain-free, vegan, and paleo. You won't believe what they're made of!


  • 3 ripe plantains (you can use green plantains for a lower carb option. See notes in method.)
  • 1/2 cup avocado oil
  • 1 teaspoon freshly-ground garlic sea salt (more if desired)
  • 1/2 teaspoon onion powder
  • Optional: 1 teaspoon (or more) hot sauce (like Cholula)
  • Optional: 1/2 lime squeezed


  1. Preheat oven to 300 (if your oven runs hot, you might need to lower just slightly)
  2. Combine all ingredients in blender until they are pureed. If using green plantains you will need a more heavy-duty blender or processor for this.)
  3. On a parchment lined baking sheet space out sizable scoops of the puree (you can use an ice cream scoop)
  4. Using the back of a spoon (or an oiled hand) spread out each scoop into a flat circle; mine were each out the size of my hand spread out (flat)
  5. Bake for about 25 minutes or until the “tortilla” becomes solid yet flexible
  6. Remove baking sheet from oven and wait a minute for “tortillas” to slightly cool
  7. Next “hang” each tortilla by folding it over the baking rack directly (see photo below)
  8. Bake like this for another 20-30 minutes or until golden brown and crispy. The center might be slightly more chewy depending on thickness and cooking time.
  9. Remove from oven and prop them open while they cool slightly. If they cool closed, they are harder to fill with taco fixins. Alternatively, you can also use this taco oven rack!



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 many health issues, there was still too much processed “food” in her pantry. Jennifer began feeding her family more meals from WHOLE foods and fewer from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar. But she does make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can mean huge benefits later. Healthy food doesn't need to be flavorless and void of personality. Connect with her on Facebook, Pinterest, Instagram, and Twitter.

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


    Speak Your Mind


  1. I’ve made these three times. The 1st and 2nd time they were great! Crispy and delicious- really worth the work! The 3rd time they all fell through the oven rack – they were not the same consistency. I think you have to have just the right size and ripeness of plantains to get these to work.

  2. You can also cut back on the oil which lkely was too much if you used really ripe plantains which are much softer. Sorry you had a negative experience, they actually can turn out quite crsipy after initally baked into tortillas and then baked again. Perhaps they needed to be a little thinner as well.

  3. Hi, I had the same issue as Angie. I wasn’t bothered by the taste (it tasted a lot of banana) but I couldn’t get them to be crispy. The recipe made 7 large tacos for me (circumference of my hand spread out). It was an extremely oily recipe 🙁 my tacos also ended up burned in places..

    The issue might have been the plantains. I used very ripe plantains (yellow with black spots) which tasted rather sweet. My Philipino helper who fries plantains for chips back home told me that only unripe plantains were used for frying as the ripe ones would be mushy once cooked. Perhaps this recipe only works with unripe plantains, as it seems to me that it’s pretty much frying the plantains in oil, only done in the oven. Also, we have very high humidity here, don’t know if that contributed to anything..

    Too oily for me and wasn’t crispy. Won’t be repeating it, sorry.

  4. Can you please explain the whole “grain free” theory? Grains are very important to the body (whole grains that is). It was learned quickly after carb free/low carb diets that whole grains are very much needed. That was the defining line really came out regarding a grain versus a whole grain. There are many whole grains that are gluten free. I understand that wheat issue (my daughter is allergic to wheat). But with the importance of keeping whole grains in her diet, I use other flours (learning that is). I actually have wasted so much money trying to find something she will eat, just to be disappointed. We have gone back to wheat because I have no other answers. Can you (or anyone) tell me what piece of information I’m missing with the paleo (I think it is) that is free of all whole grains? Am I confused about that?

    • The issue appears to be that grains cause inflammation and that the healthy carbs can be gotten from other sources. I try to almost follow the Autoimmune Paleo diet now and my son is on GAPS. They are both grain free. For the same reasons. I need to do more reading but perhaps this will get us both going:

  5. I tried making these and, I’m sorry, but it was too sweet and had a texture like taffy…not crunchy like taco shells. It might have been because the directions don’t specify how much batter to use for each shell…my first batch was crunchy on the edges but too thin and burned in spots, weak in other spots. The second batch was thicker, but felt like taffy in my mouth (even after cooling). Even if you could figure out the correct measuring cup for each shell, it would still be too sweet for me. Sorry.

  6. Ok, thanks!!

  7. Hi Jennifer!

    Going to try this yummiest out today! Quick question…if I wanted to make more…how can are they to be stored? Thanks again!!

  8. I love this recipe. Next time will try w/all green, as this time did one green and two ripe and they were sweet. Excellet for breakfast tacos w/ a green spinach cilantro avocado salsa, eggs, and more plain spinach and avocado and TJ’s Hatch salsa. Yum! Plus I got a lot of shells, probably a dozen though I didn’t count. top and bottom racks were full of ’em hangin’!

  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!

    • In some of the articles I’ve read they claim green bananas and plantains are undigestable starch so doesn’t spike insulin. I don’t know though. Its worth it to me to try it and see how it impacts my blood sugar (by testing it) because I don’t see myself going the rest of my lifetime without eating hard shell tacos or nachos.

  10. 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.

  11. 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.

  12. I think you just changed my life!

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

  14. Amazing! Pinning!

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

  16. 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!

  17. 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.