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A rustic plate of three AIP Cuban-style tacos filled with seasoned ground beef, chopped green olives, and fresh cilantro, set on a warm wooden table with lime wedges nearby and cozy farmhouse lighting.
Sherryl Jenkins's avatarSherryl 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
Cook Time 20 minutes
Total Time 32 minutes
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