I really wanted tacos for dinner last night but we didn’t have any shells or tortillas. I’ve been trying to cut flour, grains, and sugar out of my diet, so I wandered over to Mark's Daily Apple for some inspiration. He has a tortilla recipe made with coconut flour – which I did happen to have in the house.
Primal Tex-Mex Tortillas
1/4 cup plus 2 tablespoons water
2 tablespoons olive oil
1 teaspoon lime juice
2 tablespoons coconut flour
1/4 teaspoon baking powder
1/2 teaspoon cumin
1/4 teaspoon chili powder
On his site Mark has fantastic pictures of the ingredients and the finished product. I tried to duplicate his funky spice swirl but mine is nowhere near as pretty.
How about just a picture of the spice bottles?
Crushed “chillies” makes me laugh.
Like there should be little penguins in there.
· Whisk together water, eggs, olive oil and lime.
· Mix together coconut flour, baking powder, cumin and chili powder.
· Slowly pour wet ingredients into the dry ingredients, whisking as you pour so clumps don’t form.
Do you like how my spatula matches the bowl? That was planned. (No it wasn't.)
· Heat several tablespoons of olive oil over medium high heat.
· When the oil is hot, pour 1/4 cup of batter in the pan, tilting pan so the batter spreads thinly.
It starts to cook right away so it's hard to get it round unless you're an expert pancake pourer. Which I am not. Maybe if I'd thinned it down a bit more I would have had more time. I also learned that if you use butter instead of oil the batter just slides around the pan instead of spreading.
· Let the batter sit untouched for one minute then put a lid on the pan and cook one minute more. Flip the tortilla and fry for 2 more minutes.
Here is my stack of tortillas all ready to go. They are more like little pancakes than tortillas. And they are delicate so it’s not easy to fold them. (I just ate mine with a fork.)
These are Mark's suggestions for seasoning 1 lb of meat. We used ground chicken and whatever spices we could find.
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon onion powder
1/4 teasoon garlic powder or minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
Yep, that's meat.
Now how about the toppings? I chopped up mushrooms, onions, red peppers, grape tomatoes, and baby spinach. Just look at those colours. (And my fancy collage.)
Here is my first taco. I also added some salsa for moisture. Just gorgeous.
I really like spicy food so having a kick to the meat and the tortilla was nice.
I’m sure we’ll have them again. It took quite a while to cook them one at a time but I think it was worth it. I even took the leftovers for lunch today.
What do you think? Would you be willing to try something a little different?
I'm linking up to these great parties this week!