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Paleo Kid-Friendly Taco Skillet Dinner

September 26 is National Family Day, and I have the perfect easy idea for a dinner that you can eat with your kids! This kid-friendly, AIP and paleo Taco Skillet takes just 25 minutes to make from scratch, and cooks in just 15 minutes. It is loaded with veggies that are almost hidden, and is flavorful without being too spicy. Serve this kid-friendly taco skillet with your favorite taco toppings, or in a gluten-free tortilla wrap made from coconut flour for a dinner the whole family will love!

AIP taco skillet

Most taco skillets and bowls are made with store-bought taco seasoning which often contains anti-caking agents, added refined sugars, preservatives, and seasonings made from nightshades. The taco skillets are then served over rice, which is a gut-irritating grain.

Well, this AIP- and paleo-friendly taco skillet is the complete opposite of that! It is made with an easy homemade nightshade-free taco seasoning and it uses cauliflower rice, which adds a lot of nutrition to this dish.

I also add diced onion for a delicious savory flavor and shredded carrot for some texture and extra nutrients. 

This AIP taco skillet is a great way to get some veggies into the main dish and not have to negotiate with your kids about eating a vegetable side dish!

Riced cauliflower is a great choice for an AIP taco skillet because it is low in calories, yet incredibly nutritious and filling. Cauliflower is a high-fiber cruciferous vegetable that helps keep us full and supports a healthy gut. Cauliflower is also high in vitamins C, K, and B6. Vitamin C helps manage high blood pressure and keep our immune system healthy. Vitamin K helps with blood clotting, healthy bones, and calcium absorption. Vitamin B6 is essential for energy metabolism and read blood cell health.

Carrots are high in beta carotene, which converts to vitamin A in the body and helps support eye health and our immune system.

High protein family meal

The protein in this taco skillet is ground beef. I used 90% lean organic grass-fed ground beef to increase the amount of protein and decrease the grease, while keeping the beef as nutritious as possible. Beef has protein and amino acids that help build and repair muscle tissue and keep us strong. In addition, it is high in zinc and B vitamins, such as B6, B12, niacin, and riboflavin. Zinc helps support a healthy immune system, while the B vitamins help with energy metabolism, a healthy nervous system, and digestive system.

In addition to the health benefits, ground beef is always a kid-friendly choice that’s easy and delicious for kids to eat!

AIP taco seasoning

This taco skillet is seasoned with a homemade nightshade-free taco seasoning mix made with garlic powder, onion powder, ground cumin, dried oregano, and ground ginger. The ginger adds just a touch of spice without making the taco skillet spicy, while the other seasonings add a savory flavor.

How to make the AIP taco skillet

This taco skillet is very easy to make from scratch. Start by sauteing diced onion and minced garlic along with ground beef, and cook until the ground beef is fully cooked, making sure to break up the beef with a spatula. Season with the taco seasoning and mix well.

Then add riced cauliflower and shredded carrot and cook for a few minutes until the cauliflower and carrot are heated through.

Add some fresh cilantro leaves (or skip them, if your family is picky about cilantro!) and season with fresh lime juice. Your taco skillet is ready to top with your favorite taco toppings and serve!

Taco skillet toppings

I topped this taco skillet with sliced radishes, sliced avocado, a dollop of unsweetened coconut yogurt, and fresh cilantro leaves.

Other toppings you can try are diced cucumbers, guacamole (try this 5 veggie guacamole!), nightshade-free pico de gallo, diced scallions, or diced onions.

You can also serve this taco mixture piled high in a gluten-free tortilla made from coconut flour to make an AIP taco.

More family friendly AIP dinner ideas

Paleo Kid-Friendly Taco Skillet Dinner


4 servings

Prep Time

10 minutes

Cook Time

15 minutes


  • 1 tbsp olive oil
  • 1 lb organic ground beef (90% or 93% lean is best)
  • 1 onion diced
  • 2 cloves of garlic minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground ginger
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp sea salt to taste
  • 1 tsp ground black pepper to taste
  • 1 carrot shredded
  • 10 oz riced cauliflower (about 2-3 cups)
  • 1 tbsp  lime juice
  • 1/4 cup cilantro leaves
For serving:
  • 1/2 cup radishes sliced, as needed
  • 1/2 cup unsweetened plain coconut yogurt as needed
  • 2 fresh avocados sliced, as needed
  • 1/4 cup cilantro leaves as needed


  1. Preheat a large skillet. Add the olive oil, ground beef, diced onion, and minced garlic. Cook over medium heat to brown the meat, stirring frequently to break up the ground beef.
  2. Carefully drain any liquid, return back to the stove, then add the seasonings (garlic and onion powder, ginger, oregano, cumin, salt, and pepper) and stir well to combine.
  3. Add the shredded carrot and riced cauliflower and cook for about 5 minutes, or until the carrot and cauliflower are cooked to your liking.
  4. Add the lime juice and cilantro leaves and stir to wilt the cilantro. Remove from heat.
  5. Serve hot, topping with your favorite taco garnishes, such as sliced radishes, sliced avocado, a dollop or coconut yogurt, and cilantro leaves for garnish.
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