Tostone Taco Bites (AIP, Paleo, High-Fiber)

Tostone Taco Bites (AIP, Paleo, High-Fiber)

You know that feeling when you try a recipe for the very first time and after just one bite you can’t wait to make it again and again?!

Well, that’s the feeling you’ll get when you try this dish!

These bite-sized tostone tacos are to die for and super fun to eat. I replaced the traditional taco shell with tostones since they are grain free, gut friendly and so delicious! 

Just in case you’re wondering what tostones are, they’re slices of unripe plantains that are fried, flattened, then fried again (in heat stable oil, of course!). Learn more about plantains and tostones here.

You can find plantains at most grocery stores. They look like big green bananas and tend to be located next to regular bananas. I’ve been able to find them at stores like Walmart, Fortinos & Longos.

Do you know of other stores that sell plantains? Let our community know by leaving a comment at the bottom of this post.

How to assemble Tostone Taco Bites:

  1. Spread guacamole on tostone.
  2. Add beef on top of guacamole.
  3. Grab with your fingers (or use a fork) and bite into your delicious creation!

This meal is packed with all the good stuff including healthy fats from grass-fed beef and avocado PLUS loads of fiber thanks to plantains and avocados, once again. I highly recommend adding this recipe to your list of “must try”, it’ll be love at first bite!

tostone taco bites

Tostone Taco Bites

INGREDIENTS: (serves 2-3)
1 lb grass-fed ground beef⁠
1 yellow onion, chopped⁠
2 cloves of garlic, ⁠sliced
1 zucchini, chopped⁠ (optional)
1 pack mushrooms, sliced
2 large plantains, peeled and cut into 1 inch slices
1-2 avocados
½ lime, juice only
Avocado oil
Sea salt & black pepper to taste

TACO SEASONING:
2 tsp dried oregano⁠
1 tsp garlic powder⁠
1 tsp onion powder⁠
½ tsp ground cinnamon⁠
½ tsp sea salt⁠

INSTRUCTIONS:

1. Saute onion and garlic in 1 tbsp avocado oil until fragrant, then add in zucchini and mushrooms. Cook for 5 minutes.

2. Add ground beef and taco seasoning. Break a part meat and cook until liquid evaporates and meat is browned.⁠

3. While beef is cooking, use another large pan to cook the plantains. Cover bottom of pan in avocado oil, heat oil then add plantain slices and fry on both sides until golden (roughly 2-minutes per side).⁠ Season with salt.

4. Remove plantains from pan and gently smash until flattened (I smash my plantains between two pieces of parchment paper with a mug or can).⁠

5. Add smashed plantains back to the pan and fry again on both sides until golden brown.⁠ Now you have tostones!

6. Mash avocado in a bowl, add lime juice, sea salt, black pepper and a pinch of garlic powder.

7. Place everything onto a dish as shown in photo and assemble your tostone tacos one by one!

tostone taco bites

Beef Taco Zucchini Noodles (Low-Carb, Keto, Paleo)

Beef Taco Zucchini Noodles (Low-Carb, Keto, Paleo)

Are you trying to incorporate more low-carb meals into your diet to help you lose weight or maintain your weight?

OR maybe you just feel better after eating a meal that contains low-carb whole foods instead of high-carb processed grains?

There are so many great tasting dishes out there that tend to be on the high-carb side of the meal spectrum. BUT with a little bit of creativity in the kitchen you can achieve those same great flavours without all the carbs–or with whole food carbs that will serve your body better.

Check out this whole food and low-carb twist on a classic Mexican dish. You’ll never have to miss out on Taco Tuesday again!

WARNING! This dish is just as delicious on Monday, Wednesday, Thursday, Friday, Saturday and Sunday!

Beef Taco Zucchini Noodles

INGREDIENTS: (serves 2)
1 lb grass fed ground beef
2 large zucchini
1 pack mushrooms, sliced
1 medium red onion, thinly sliced
2 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1 tsp avocado oil
Sea salt & black pepper to taste

Toppings
1 avocado
1 lime
2 tbsp grass-fed sour cream, full fat (use coconut kefir for dairy free option)
4 tbsp salsa
Fresh chopped parsley or cilantro

INSTRUCTIONS:

1. Spiralize zucchini and set aside.

2. In one pan, sauté mushrooms and onion in oil until onions become soft then season with 1 tsp chili powder and sea salt (medium heat, roughly 10 min).

3. In another pan cook ground beef and season with 1 tsp chili powder, paprika, cumin, sea salt & black pepper (medium heat, roughly 10 min).

4. Add cooked beef to cooked vegetables and combine.

5. Toss zucchini noodles into empty beef pan and cook slightly, coating noodles with leftover bits from the beef chili (medium-low heat, 2 min)

6. Place cooked noodles onto a plate, add beef and veggies on top.

7. Top each dish with 2 tbsp. salsa, 1 tbsp. sour cream, 1/2 avocado, 1/2 lime and fresh parsley/cilantro.

8. Combine all these wonderful flavours and enjoy!

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