Soft Veggie Tacos with Green Tortillas

17 50 804
Ingredients Minutes Calories
Prep Cook Servings
25 min 25 min 3
Soft Veggie Tacos with Green Tortillas
Health Rating
If you don’t have a tortilla press, use a rolling pin or a tall glass jar. Use a piece of parchment paper to roll these out so they don’t stick to your counter.

Ingredients


1 cup Cassava flour (for the tortillas)
1 tbsp Coconut flour (for the tortillas)
3/4 tsp Sea salt, fine (for the tortillas)
1/2 tsp Baking powder, gluten-free (for the tortillas)
2/3 cup Water, filtered (lukewarm; for the tortillas)
1/2 cup Cilantro (coriander) (packed; chopped; for the tortillas)
3 tbsp Extra virgin olive oil (for the tortillas)
1/2 tsp Apple cider vinegar (for the green sauce)
1 cup Coconut milk (full-fat; for the green sauce)
1 cup Cilantro (coriander) (packed; chopped; for the green sauce)
1 1/2 tbsp Lime juice (fresh) (for the green sauce)
1/2 tsp Sea salt, fine (or more, to taste; for the green sauce)
2 cup Arugula (for garnish)
1 cup slices Peach (firm; cut julienne style; for garnish)
2 avocado(s) Avocado (thinly sliced; for garnish)
1/2 cucumber(s) Cucumber (thinly sliced; for garnish)
1 cup Cilantro (coriander), dried (chopped; for garnish)

Instructions


To make the tortillas:

  1. Combine cassava flour, coconut flour, sea salt, and baking powder in a bowl. Mix well.
  2. Add water, olive oil, vinegar, and cilantro to a high-speed blender and mix on high until thoroughly blended, about 30 seconds.
  3. Add liquid mixture to dry ingredients and mix with a spatula to roughly combine. Finish by kneading a few times with your hands until a smooth dough forms.
  4. Divide dough in half, then divide each half into 3 equal portions, forming little balls. Roll out each ball between 2 sheets of parchment paper to form a thin, round circle of about 6 inches in diameter. Insert a piece of parchment paper between each tortilla so they don't stick.
  5. Heat a non-stick skillet over medium-high heat. Cook each tortilla, uncovered, until the bottom shows little golden spots, about 2 minutes. Flip and cook for an additional 1 1/2 to 2 minutes on the other side.

 

To assemble the tortillas:

  • Divide equally arugula, peaches, avocados, and cucumber between the tortillas.
  • Garnish with chopped cilantro and drizzle with green sauce. Bon appétit!

 

Advanced Preparation

1 - 3 days prior [optional], Apple cider vinegar 1/2 tsp
Instructions:

To make the green sauce: Combine coconut milk, fresh cilantro, lemon juice, and sea salt in a high-speed blender and mix on high until smooth, about 30 seconds. Refrigerate until needed.

Nutrition Facts

Per Portion

Calories 804
Calories from fat 474
Calories from saturated fat 190
Total Fat 53 g
Saturated Fat 21.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.3 g
Monounsaturated Fat 24.3 g
Cholesterol 0
Sodium 787 mg
Potassium 1950 mg
Total Carbohydrate 73 g
Dietary Fiber 14.4 g
Sugars 10.0 g
Protein 9.5 g

Dietary servings

Per Portion


Fruit 0.7
Vegetables 3.7

Energy sources


Pygal36%459.72836322737345158.346888302846659%306.5762453962841243.052208689021825%367.00951715645004108.2168803540029736%59%CarbohydratesFatProtein

Notes:

Avocados

are a rich source of monounsaturated fatty acids which are SO important for heart health!

 

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