This homemade gluten free and low-carb soft tortilla recipe give you healthy and delicious soft tortillas perfect for soft tacos, burritos and wraps. You can also wrap them around hotdogs as a substitute for the hot dog bun.
Today I have made a fresh and hot shrimp salad as filling for soft tacos. Mango, avocado, chili, lime and coriander – a well known great flavor combination.
Soft tortilla recipe:
Yields: 8 6-inch (15 cm) tortillas/soft tacos
Time: 1 hour
7 tablespoons organic fat reduced almond flour
4 tablespoons husk fiber
1 teaspoon baking powder
1 tablespoon organic coconut flour
5 fl. oz. (1,5 dl) organic milk
1 teaspoon salt
2 organic eggs
Mix all the dry ingredients in a bowl. Whisk the eggs and milk. Then quickly mix in the eggs and milk until the dough is smooth.
Divide the sticky dough into eight pieces, and place one at a time between two sheets of plastic wrap. The plastic wrap helps to make the tortillas without using to much flour. Use a tortilla press to flatten the tortillas. If you don’t have a tortilla press, you can do like me, use a cutting board and press down until it is round, flat and looks like a tortilla.
Warm a cast iron pan over medium heat. Remove the top sheet of plastic wrap, then place the uncooked tortilla in your hand and carefully remove the other sheet of plastic wrap. Now, transfer the flatbread to the pan. They don’t need much time to cook so pay attention.
Mango and Shrimp Salad recipe:
Time: 20 minutes
8 soft tortillas
1 mango, peeled and diced
1 avocado, diced
10 oz. (300 g) peeled shrimps
1-2 lime, only the juice
1 chili, chopped
1 handful fresh coriander leafs
1 tablespoon olive oil
Salt and pepper to taste
Combine all the ingredients in a bowl and gently toss everything together and serve with soft tortillas and lime wedges.
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