I was surprised how well these turned out to be honest. They were quite easy to make and are completely flexible, foldable and don’t break apart. They have a slight coconutty smell and flavour to them but some Spicy Beef Taco mix, Guacamole and salad will overpower it. They’re also a perfect accompaniment to Indian dishes such as my Beef Tikka Massala or even pulled pork tacos with my Paleo Pulled Pork with BBQ Sauce.
Paleo TorTillas/WRAPS/Soft Taco Shells
Makes 2 (20cm each)
1/4 cup tapioca flour
1 tsp coconut flour
1/2 tbsp water
1 tsp melted coconut oil
1 pinch Himalayan or Celtic Sea salt
Whisk eggs in a bowl and add the water and coconut oil while whisking.
Then add the flours and salt and whisk until there are no lumps.
Use a spatula or back of spoon to smoosh any lumps.
In a cool pan, pour half of the batter and then roll it around immediately to cover the bottom and turn on the pan to a low-to-medium heat. Allow to cook for 1 minute until just cooked through and then flip it over using a large spatula and cook for a further minute.
Transfer to a plate and repeat with the remaining mixture.
You can pre-cook these and store them in a dry airtight container in the fridge and then reheat them in a pan or in the oven when you need.