Monday, February 4, 2013

Tacos with “Paleo Tortillas”

These are really good! I like them crunchy like a tostada, so cook them until golden brown. 

2 cups almond flour (I use Bob’s Red Mill)
2 large eggs
1 tsp. oil
1/2 tsp. salt
taco toppings of choice (ground beef or chicken seasoned with taco seasoning (there are some great paleo one or have fun experimenting), lettuce, tomatoes, taco sauce or salsa, avocado, olives, onions, etc.)


  1. Preheat oven to 350 degrees.
  2. Combine flour, eggs, oil and salt in a bowl and mix until well blended.
  3. Roll out balls of dough between two pieces of parchment paper to desired thickness (1/8″ thick or so). Remove top layer of parchment paper and place bottom layer with dough onto a baking sheet. (I put 3 tortillas on a sheet at a time.)
  4. Bake at 350 degrees for 6-10 minutes or until desired “crispness” is achieved.
  5. Enjoy!

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