Paleo Tortillas

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)

Ingredients:
2 eggs
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

Method:

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.