Fast, flavorful, and AIP-friendly! These Cuban-inspired tacos make the perfect weeknight dinner — especially when you’ve got leftover roast beef waiting for a delicious encore.

Who says tacos can’t go tropical? These AIP Cuban-style tacos take your taste buds on a mini vacation — no passport required. Think tender beef (or leftover roast if you’re feeling thrifty), briny green olives, and a squeeze of lime all snuggled into a grain-free tortilla. It’s that perfect mix of cozy comfort and zesty island flair — kind of like your RV kitchen just learned how to dance salsa.

And let’s be honest — this recipe is practically begging to be your new weeknight hero. Quick to make, easy on the dishes, and loaded with flavor that’ll make your neighbors wonder what’s cooking (again). Whether you’re whipping it up roadside, lakeside, or just trying to survive Tuesday, these tacos prove AIP life doesn’t mean boring food.

Sherryl Jenkins

AIP Cuban-Style Tacos (with Ground or Roast Beef)

“These AIP Cuban-style tacos pack all the flavor of traditional Cuban picadillo — without the dairy, nightshades, or grains. They’re easy to make, cozy enough for a weeknight dinner, and flexible for whatever stage of AIP you’re in.”

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 32 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

  

Taco filling

• 1 lb ground beef (or 2 cups chopped roast beef from leftovers — see Note)
• 1/2 yellow onion, finely diced (omit for early AIP or low-FODMAP)
• 3 cloves garlic, minced (or substitute garlic-infused oil)
• 1/2 green bell pepper, diced (optional; skip if not reintroduced yet)
• 1/2 cup chopped green olives (look for ones packed in water or olive oil, no vinegar
• 2 tbsp coconut aminos
• 1 tbsp lime juice
• 1 tsp sea salt
• 1/2 tsp ground ginger
• 1/2 tsp smoked sea salt (or regular sea salt + pinch of smoked salt)
• 1/2 tsp ground coriander
• 1/2 tsp dried oregano (AIP-friendly herb)
• 1/2 tsp turmeric (optional)
• Optional garnish: fresh cilantro

Gluten Free Flour Tortillas

• 1 1/2 cups Bob's Red Mill 1 – to -1 gluten free flour
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/2 cup **cup warm water, added gradually until dough forms

Equipment

• Skillet or sauté pan
• Mixing bowl
• Wooden spoon or spatula
• Measuring cups
• Measuring spoons
• Rolling pin or tortilla press
• Parchment paper

Method

 

1. Sauté the onion, garlic, and bell pepper in oil until soft (if using).
2. Add ground beef and cook until browned.

   *If using leftover roast beef: add it after the veggies are sautéed, along with the seasonings, and warm gently.
3. Stir in green olives, seasonings, coconut aminos, and lime juice. Simmer 2–3 minutes to blend flavors.
4. Spoon filling into warm taco shells.
5. Top with avocado slices, shredded lettuce, or drizzle of plant-based cheese.
6. Garnish with fresh cilantro and a squeeze of lime.

Notes

Serving note:

• Using 1 lb ground beef or 2 cups roast beef yields enough filling for 8 small taco shells (about 6-inch size).
• Each serving = 2 tacos, making it perfect for a family of four or 2 hungry RV adventurers with leftovers. 😄

Macros (Per Serving – 2 tacos)

With Ground Beef

• Calories: 420
• Protein: 27g
• Fat: 30g
• Carbs: 12g
• Fiber: 2g
• Net Carbs: 10g

With Roast Beef

• Calories: 375
• Protein: 31g
• Fat: 24g
• Carbs: 12g
• Fiber: 2g
• Net Carbs: 10g

Make Ahead Tip

Save yourself some mealtime madness by making the tortillas ahead of time. You can roll and cook them up to 2 days in advance, then stack them with parchment between each one and store them in an airtight container in the fridge.

When you’re ready to serve, just warm them in a dry skillet or over low heat for 15–20 seconds per side — they’ll turn soft and pliable again. If you’re on the road or tight on fridge space, wrap them in foil and tuck them into your RV’s bread bin (yes, that oddly-shaped cabinet finally has a purpose).

🌀 Substitutions

If you’re short on time (or just not in the mood to roll out dough in your tiny RV kitchen), store-bought AIP-friendly tortillas work beautifully here. Try cassava, brown rice, or tigernut versions — each has its own personality.

• Cassava tortillas: soft, flexible, and closest to a classic flour tortilla.
• Brown rice tortillas: a bit sturdier and slightly nutty — great for taco nights that get messy.
• Tigernut tortillas: naturally sweet and earthy, perfect if you like a hint of flavor contrast with the savory filling.

Homemade versions are on the way soon (because you know I can’t resist testing every kind of tortilla in this RV). For now, grab whichever one fits your pantry and patience level. 🌮😉