Who doesn’t like taco night? We have taco Tuesday often at our house. I do have to say, though, that I haven’t enjoyed it quite as much since I’ve been eating a paleo diet in the last year. I would use lettuce to wrap my taco goodies. It worked for me for a while but I did grow tired of the lettuce wrap. I began to search high and low for a paleo-friendly tortilla wrap and exhausted several options quickly with no luck. This recipe is pretty good. I’ve returned to it the last few times that I’ve made tacos. My only complaint is that they become “gummy or sticky” somewhat after cooked (even though I place mine on paper towels to help absorb any moisture). Maybe I’ll try to keep them on a baking sheet in a low-temp oven next time while I’m finishing up the meal. Anyway, here is the recipe. Give them a try if you eat paleo!
Ingredients (makes about 6 tortillas):
- 2 eggs, whisked
- 1 cup full fat coconut milk (can use unsweetened almond milk also)
- 1 TB olive oil
- 3/4 cup tapioca flour (tapioca starch)
- 3 TB coconut flour
- 1/4 tsp. sea salt
- I like to add about 1 tsp. of my homemade taco seasoning also (search my site for “homemade taco seasoning”)
- In a mixing bowl, combine all wet ingredients.
- In a separate bowl, combine all dry ingredients.
- Pour wet ingredients into the dry ingredients and whisk until fully combined.
- Season a 10″ nonstick pan with olive oil.
- Heat pan on medium-low to medium heat.
- Pour 1/3 cup batter in the center of pan to form a 6″ circle.
- Cook 2-3 minutes until tortilla is lightly browned on the bottom.
- Flip and cook 1 to 1 1/2 minutes on other side, until browned.
- Place tortillas on a paper towel-lined plate.
This recipe adapted from PaleoNewbie.com