Zucchini Tortillas

zucchini tacos #2

 

I don’t know about you, but I sometimes crave a tasty, soft, squishy taco shell. And sometimes that’s not so easy to find when you’re eating Paleo or grain free.

In my quest to find a tortilla that would satisfy my cravings, I adapted a recipe from Dr. Axe, that’s superb!. In fact, these tortillas are so good, my sweetie and his daughter had to flip a coin to see who got the last one.

These little guys are soft, chewy, and full of flavor and nutrients your body will love!  They’re easy to whip up in about  55 minutes from beginning to end.  Prep time is 10-15 minutes and oven time 45 minutes.

So let’s get to it.

Makes about 8-9 tortillas

Ingredients:

3 cups grated zucchini (about 3 medium zucchinis to make 3 cups)

1  1/4 cups arrowroot flour

1/2 cup coconut flour

3 eggs

1 tsp of each: smoked paprika, cumin, chili powder

1/2 tsp. black pepper

3/4 tsp.  salt

Directions:

Preheat oven to 325 F

Wash and grate zucchini either with a food processor or hand grate

Place the zucchini in a medium bowl, add  salt, mix and let sit for 5 minutes.

In the meantime, in a separate bowl, combine the flours and spices. In a another small bowl, whip the eggs.

After 5 minutes is up, squeeze the liquid out of the zucchini and place back in the medium bowl.

Add the dry ingredients and eggs and mix well until combined.

Line a 9 x 11 baking sheet with parchment paper. (I find that I need an additional pan or bake in batches as I can only get 5 tortillas to fit on a sheet)

Using a 1/4 cup measuring cup, scoop the tortilla batter onto the baking sheet.  Use your fingers to spread the batter into thin round-shaped tortillas.

Bake for 45 minutes or until tortillas are a golden brown

Serve with your favorite taco insides and toppings.

Don’t skimp on the cilantro!  It’s a great liver detoxifier!

 

 

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