Mediterranean Beef Tacos With Squash “Tortillas”

Recipe provided by Grass Roots Farmers’ Cooperative

It’s #tacotuesday with a keto, mediterranean twist! With seasonings like turmeric, cumin, and coriander, this recipe makes a flavorful starring dish with a side of clean starch in the form of butternut squash and crisp, crunchy fennel slaw to round it all out. To keep this ground beef recipe more Bulletproof, skip the pepper. In partnership with Grass Roots Farmers Cooperative, this savory, tangy dish is sure to become a weeknight staple.

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Mediterranean Beef Tacos With Squash “Tortillas”

Start to Finish: 22 minutes


    1 package Grass Roots Ground Beef
    2 teaspoons ground turmeric
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    1 teaspoon salt
    1 teaspoon pepper
    ½ cup water

    Squash “tortillas”
    1 large butternut squash (pick one that has a large amount of evenly round area so your tortillas are the same size)

    Fennel slaw
    2 tablespoon avocado oil
    2 tablespoons apple cider vinegar
    1 tablespoon fresh tarragon,  coarsely chopped
    1 tablespoon fresh dill, coarsely chopped
    2 tablespoons fresh lemon juice
    1 celery stalk, thinly sliced diagonally
    1 small fennel bulb, thinly sliced crosswise
    1 pink apple (any kind  you like!), julienned
    1 small cucumber, julienned
    ¼ cup olives, roughly chopped (optional)


    1. Heat a large pan over medium heat and add ground beef. Cook until the beef is brown, about 8 minutes. Drain the excess fat from the beef and return the pan to the stove. Add the ground turmeric, ground cumin, ground coriander, salt, pepper, and water and mix well. Bring the mixture to a simmer and cook for about 5 more minutes.
    2. To make the fennel slaw, whisk the avocado oil, apple cider vinegar, tarragon, dill, and lemon juice in a medium bowl. Add celery, fennel, apple, and cucumber. Season with salt and pepper to taste.
    3. To make the squash tortillas, cut off the stem of the squash, peel, and use a mandolin or a sharp knife to cut 12 even and thin slices - the thinner the better! In a shallow saucepan, add enough water to be about ½ inch deep. Heat the water until simmering, then add the squash slices. Cook for about 1 minute then remove from water, set aside and season with salt.
    4. To serve, top each squash tortilla with a tablespoon of the prepared ground beef and fennel slaw and top with olives if desired.

    Serves: 4

    Nutritional Information (3 tacos):

    • Calories: 318
    • Fat: 9.6g
    • Salt: 773mg
    • Carbs: 22g
    • Fiber: 5.5g
    • Sugar: 8.2g
    • Protein: 36.9g
    • Net Carbs: 16.5g
    • Vitamin D: 0mcg
    • Calcium: 99mg
    • Iron: 24mg
    • Potassium: 1125mg

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