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Picadillo Tacos
Prep Time
15 mins
Cook Time
23 mins
Total Time
38 mins

Try these Gluten-Free Picadillo Tacos with Ground Beef, Almonds and Raisins. It's a surprising change from your classic taco and SO delicious!

Course: Main Course
Cuisine: Mexican
Keyword: almonds, Ground Beef, Raisins, Tacos
Servings: 4
Author: Rachel (littlechefbigappetite)
  • 1/3 cup sliced almonds
  • 3 Tablespoons avocado or canola oil
  • 1 yellow onion, chopped
  • 4 large garlic cloves, minced
  • 2 teaspoons cinnamon
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 teaspoon red pepper flakes
  • 1 lb. ground beef (I used 93/7 sirloin)
  • 2 cups diced tomatoes (or tomato purée)
  • 1/3 cup golden raisins
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh lime juice
  • Corn tortillas for serving
  • Shredded cheese for serving
  • Sliced avocado for serving
  • Shredded lettuce for serving
  1. Bring a large skillet to medium heat. Add the almonds and stir regularly for 4-5 minutes, until golden brown. You should be able to smell them once they are toasted. Remove almonds onto a small plate to cool.

  2. In the large skillet heat 2 Tablespoons of oil over medium-high heat. Add the onion and cook for 4 minutes. Then add the garlic and cook for 30 seconds, until fragrant. Next add the spices (cinnamon through red pepper flakes) and cook for 1 minute.
  3. Add the ground beef to the pan and cook for 4 minutes or until browned, breaking up large pieces with a spatula or spoon. Add the tomatoes and raisins to the pan, and simmer for 7 minutes, until the mixture is thick. Remove from heat and add a squeeze of lime juice, salt and pepper. Stir in the sliced almonds.
  4. Serve on corn tortillas with toppings of your choice (shredded cheese, sliced avocado, beans, lettuce, etc.)

Recipe adapted from Food & Wine.