I make these regularly, not just for tacos. I make scrambled egg burritos and sandwich wraps regularly. My daughter likes to eat these rolled up with almond butter and jelly. Just remember to take into account that they are a little higher in carbs from the tapioca flour so if your goal is to loose weight- eat these sparingly.
1 cup almond flour
1/2 cup tapioca
1/2 tsp salt
1/4 cup oil (I use walnut or avocado)
3/4 cup water
1-2 tbsp high heat oil (reserved for cooking)
Heat the 1-2 tbsp oil in a medium sized pan on medium-high. Using your blender, mix the rest of the ingredients together for about 30 seconds (the batter should be thin).
Once the pan and oil are hot pour 1/4 cup of batter into the pan. Spread the batter out by picking up the pan (remember your pot holder!) and slowly swirl the batter around by rotating your wrist clockwise.
Let cook for about 2 minutes and flip. Cook for another minute. The tortillas should be lightly golden in color and somewhat crispy. You can eat these hot or store them in the fridge for 2-3 days.
Makes 6 tortillas
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