Tacoss!!! I was so excited last week when I made these tortillas via Paleo Newbie. As much as I love a good lettuce wrap, sometimes I just want the real thing. These are grain free, dairy free and most importantly, super bendable to make the perfect tacos. They’re really versatile and you could use them for just about anything. Quesadillas, enchiladas, or just eat them plain. Yummm.
And they’re easy! Whisk your dry (tapioca starch, coconut flour and salt) and wet ingredients (unsweetened coconut milk, eggs, olive oil) separately then pour the wet ingredients into the dry and combine. Like many paleo bread-like recipes, this recipe uses tapioca starch (or flour) and coconut flour and they work together to create a tortilla that stays together without any crumbling.
Once your batter is combined, pour 1/3 cup scoops into a preheated sauce pan and cook for 2-3 minutes per side. My pan fit two tortillas at a time and each one was about 5 inches wide.
Hope you enjoy these healthy, super easy tortillas as much as we did!
- 3/4 c tapioca flour
- 3 tbsp coconut flour
- 1/4 tsp sea salt
- 2 eggs - whisked
- 1 cup of unsweetened coconut milk (or almond milk)
- 1 tbsp olive oil
- 1 tbsp grass-fed butter (for the pan)
- Combine the wet and dry ingredients in two separate bowls
- Pour the wet ingredients into the dry and combine and set aside
- Preheat your largest saute pan on medium low heat and allow your butter to melt
- Using a 1/3 c measuring cup, pour the batter into your pan (my pan held 2 at a time)
- Allow to cook on 2-3 minutes per side then remove and set aside in a dish towel to keep warm
- Add more butter to the pan if needed - this will help give your tortillas the pretty golden color you want
- Serve immediately or store in an air-tight container in the refrigerator for up to a week
Leave a Reply