These easy gluten-free tacos are great for a fun taco party with friends or family! This is basically the fastest dinner party you can put together! In 30 minutes you can have all your toppings ready and your buffet laid out!
So last year I decided I liked tacos.
My family didn’t eat out a lot growing up. It was just simpler with everybody eating gluten free, and restaurants had very few gluten free options seven or so years ago. But after I went to college…
My parents are probably reading this blog. I don’t want to give them ideas that I didn’t eat well last year. But, there were a few hungry days with no planning and a forgotten lunch when I may or may not have gotten Chipotle.
Yes, I know Chipotle’s not even gluten-free (or guaranteed to be, anyway). Feel free to exile me from the gluten free community.
Now that we’re over that, the Chipotle did make me realize that there’s something to this whole taco thing. So my new plan when I return to school is to make a bunch of taco fillings at the beginning of the week and just premake a few gluten free tacos for lunch every morning. And this idea has another bonus as well: if you want to have friends over for a party, just make some taco fillings and have a buffet! The gluten free tacos are ready in 30 minutes, so it’s super fast and easy!
- TACO MEAT:
- 1 pound ground beef
- ½ cup chopped tomatoes
- 2 cloves garlic, minced
- 1 ½ teaspoons cumin
- 1 ½ teaspoons chili powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon oregano
- ½ cup water
- Green onions, chopped, for garnish
- TACO TOPPINGS:
- About 15 taco shells (see how to make them below)
- 1 12 oz can organic sweet corn
- 1 12 oz can black beans
- Your lettuce of choice
- Homemade guacamole (recipe below)
- Your favorite salsa
- Sour cream, if desired
- Fresh chopped red peppers
- In a frying pan on medium heat, make the taco meat: put the ground beef in a frying pan and cook until mostly browned (as the meat cooks, prepare the other toppings below). Add the tomatoes, garlic, cumin, chili powder, paprika, salt, pepper, oregano, and water. Continue to cook until the water has mostly steamed away the seasonings are well blended. Place in a bowl and sprinkle on green onions.
- Prepare your taco shells and set aside.
- Grate the cheese and put in a bowl, then set aside.
- Open the corn, drain, and put in a bowl.
- Oil a frying pan with olive oil and heat to medium low heat. Open the beans and drain, then pour into the pan. Cook the beans, stirring occasionally, as you prepare the remaining ingredients.
- Chop up the lettuce, put in a bowl, and set aside.
- Make your guacamole (see below).
- Put your salsa and sour cream in bowls.
- 3 avocados
- 1/2 cup fresh-squeezed lime juice
- 2 small tomatoes, chopped finely
- 2 cloves garlic, chopped finely
- 1 mini red bell pepper or 1 jalapeno for spicy, finely chopped
- Salt to taste
- Pepper to taste
- Slice the avocadoes in half, remove the stone, and spoon out the filling into a bowl.
- Add the lime juice and mash with a fork to desired consistency.
- Stir in the chopped tomatoes, garlic, red bell pepper, salt, and pepper.
- Refrigerate until use. Store in an airtight container.
How to Make Hard Shell Gluten Free Tacos with Corn Tortillas:
- heat oven to 450 degrees F.
- Warm the corn tortillas (use gluten-free tortillas) on the rack in the oven or for 30 seconds in the microwave.
- Place the tortillas in an inverted muffin pan as in the picture below.
- Cook until hard and crunchy, about 10 minutes.
- Serve with fillings.
And here’s a pinterest-friendly image to share!