I love mexican food and wish that every day was TACO TUESDAYYYYYY! I would eat chips and salsa and tacos and chips and guacamole and chips and tacos and salsa and hot sauce and tacos and cheese and chips and salsa every single day if I could. I have been playing around with these tortillas for months and I think I finally got it. These gluten-free tortillas are sturdy enough to hold all of your taco goodness like cheese and beans and salsa and things, without cracking down the middle. They are also still thin enough to make you feel like you are eating a real tortilla…soooooo exciting! Now go forth and rock they heck out of that Taco Tuesday!
Gluten Free Tortilla Ingredients
Tortilla Ingredients
Makes about 6 tortillas
- 4 Eggs
- 2 Tsp Melted Coconut Oil
- 1/4 Tsp Baking Soda
- 1/2 Cup Arrowroot Powder
- 2 Tsp Coconut Flour
- 2 Pinches of Salt
- 5 Chives or 1 Scallion, diced
- A little bit of patience…
Taco Filling Ingredients
- 1/2 TBS Coconut Oil
- 1/4 C Vidalia Onion, chopped
- 1/4 C Broccoli, chopped
- 1/4 C Zucchini, chopped
- 1/2 Jalapeño, diced
- 4 Cloves Garlic, diced
- 1 C Crispy Tofu, cubed or 1 C Quorn Grounds or 1 C Cooked Protein of Choice.
- 1/2 Lime
- 1 TBS Taco Seasoning (low sodium)
Simple Southwestern Black Bean Ingredients
- 1 Can Black Beans, drained
- 1 TBS Taco Seasoning (low sodium)
- 1/4 C Water
Directions For Tortillas
- Crack the eggs into a medium-sized bowl and whisk in the melted coconut oil.
- Add the dry ingredients and beat well to combine.
- Add in your chives or scallions, mix well.
- Grab a small 8 inch or tortilla sized non-stick skillet and heat it over medium heat.
- Pour in about 1/4 cup of the batter and immediately roll it around to evenly coat the bottom. You want his batter to just thinly cover the bottom of your pan.
- The tortilla should start to pull away from the edges as it cooks. This is where your patience comes in. If the tortilla does not begin to pull away, you added to much batter. Don’t freak…just practice. 🙂
- Cook for about 1 minute on each side. Cook until deeply golden, and the edges of the pancake are beginning to curl and lift. Flip, and brown the second side.
- Place on a plate lined with paper towel and cover with a paper towel to keep them warm and toasty while you make your way through the rest of the batter, or even better, serve immediately.
- If saving for later, cool completely and store in a plastic bag. Then when you are ready, just heat up a non-stick pan and toss one tortilla at a time into the pan until they are all heated. Returning the tortillas to the paper towel plate as your work your way through the stack.
Directions for Veggie Taco Filling
- Heat the coconut oil in a deep skillet
- Add the onions and saute until fragrant, 1-2 mins.
- Add the rest of the veggies, the tofu or cooked protein of choice, taco seasoning and lime.
- Saute until veggies and protein are cooked and seasoned to your liking. I usually cook my veggies and protein for 8-10 mins.
Directions for Simple Southwestern Black Beans
- Drain 1 can black beans in a colander and rinse.
- Transfer black beans to a small sauce pan, add taco season and water, mix well.
- Bring the beans to a boil and simmer for 10-15 mins uncovered. Some of the water will begin to evaporate. Simmer longer is you like your beans less soupy. Cover and let stand until you need them.
To build your Tacos…you so know how to do this. Transfer all of the tasty things that you just made into cute little serving bowls. Shred some cheese, lettuce, cilantro, chop up some avocado and grab your favorite pico de gallo and hot sauce and go to town.
Happy Taco Tuesday!
