These tortillas were the brainchild of an assignment in my culinary nutrition course at the Natural Gourmet Institute. We were studying alternative diets, and my group was assigned the Paleo diet. Lucky for me, I eat predominantly Paleo anyway, so I was up for the task!
I wanted to make something I had never made before, and when my boyfriend requested tacos, I thought of just the challenge. If pulled off correctly, this recipe would be sure to impress the judges.
Yes, judges. In my chef-training course, I like to pretend that I am a contestant on Master Chef or Bravo’s Top Chef. I MUST impress the judges! Each week, we are graded on taste, creativity and plating. Though I am not pinned against my peers, I am innately competitive.
Anyway, I digress. Back to the tacos! They were amazing. Not to brag but they were the perfect soft taco, Paleo or not. They were not at all gummy, which can happen sometimes with Paleo cooking, particularly when using coconut flour. Additionally, they were sturdy and easily held the meat and the sauce filling the tacos.
These will definitely be a staple in my rotation of dinner recipes. Not only did the Paleo Tortillas get the judges’ seal of approval but also, and most importantly, they got the boyfriend seal of approval. Mission accomplished!
2 eggs whisked
1 cup full fat coconut milk
1 tbsp olive oil
¾ cup tapioca flour
3 tbsp coconut flour
salt and pepper to taste
- In a mixing bowl combine all of the wet ingredients (eggs, coconut milk, olive oil)
- In a large mixing bowl whisk together the dry ingredients (tapioca flour, coconut flour, salt and pepper)
- Pour the wet ingredients into the dry ingredients and whisk until fully combined
- Season a non-stick or cast-iron pan with olive oil
- Pour batter into center of pan to form a circle
- Cook on medium heat for 4 minutes per side or until golden brown
- Place tortilla on a paper towel lined plate
- Before serving transfer back to the pan or a low-heat oven to keep warm