Tortillas, one of the hardest things to make when turning to paleo. I mean you could totally cheat and buy some at the store, for a hefty penny, but honestly where is the fun in that?! Plus – trying to find a store carrying ‘paleo tortillas’ is a challenge in itself.
On average we probably eat a taco or something that requires a tortilla at least once a week, so I was determined to find a recipe to solve this problem. I definitely didn’t nail down this recipe the first couple times I made it. I read on Google that a lot of recipes include coconut flour, but every time I used coconut flour it became more like a pancake, thick and spongy – and that’s not a good texture for a taco! Then I came across tapioca starch.
Tapioca comes from the root of the cassava plant – however it’s not nutrient dense, so it shouldn’t be a foundation to diet. Eating it occasionally will help aid in digestion, enhance energy levels, improve blood circulation, and is even useful for muscle growth.
When cooking it, it thickens recipes and has a neutral taste so it doesn’t take over a recipe. When using tapioca starch for this recipe, it made the tortillas stronger and they didn’t cake up – so it’s an A+ in my book! Plus these are even thin enough to use for a crepe!
Here are some recipes that you can pair with these…
- 2 eggs
- 1 cup almond milk, unsweetened
- Juice from ½ lime
- 1 ½ cups tapioca starch
- ½ cup almond meal
- Coconut Oil
- Pinch of salt
- Whisk together eggs, almond milk and lime juice in a bowl. In a separate bowl, combine tapioca starch, salt and almond meal. Slowly whisk in the wet ingredients in the dry. The mixture should look like pancake batter
- Coat a large skillet with coconut oil and turn your stove to medium-high heat. Pour the tortilla batter in taco-sized rounds. Fry for 2 minutes on each side. Remove the tortillas.