Veggie Tacos Are Delicious
Veggie tacos made with easy Paleo Tortillas are amazing. I had put my recipe for the Easy Paleo Tortillas in the background for a few months and rather forgotten how perfect they are. The only hard part is taking a few extra minutes to make up your tortillas. I make a doubled or quadrupled recipe so I have extra to refrigerate or freeze and only have to make them every week or so.
John and I discovered using them for veggie wraps one dinnertime as we had some leftover veggies. They were so very good that we began using them often in this way.
What to Put in Them
You can use just about any vegetable. The vegetables taste much better baked in a little coconut oil and sea salt and pepper first. I mentioned we got a Cuisinart Steam Oven at Christmastime and we use this almost every night. It just makes the baking easier, but an oven works fine. Here is what we have used so far inside the wraps:
We plan to try some baked cut up zucchini tonight. Just toss all your veggies in a baking dish and sprinkle with sea salt, pepper, and coconut oil.
Stupid Easy Paleo Tortillas
All credit for the Wonderful Tortillas talked about below goes to the amazing lady who created the original recipe at tupideasypaleo.com. http://stupideasypaleo.com/2013/08/23/simple-paleo-tortillas/
- Organic Cage-Free Eggs
- Coconut Oil (Start by using a little coconut oil in the pan for the first tortilla)
- Pure Butter or Ghee
- Pure water
- Baking Soda
- Arrowroot Powder
- Coconut Flour
- Sea Salt
I make this recipe times 5 or 10 for our family as we use these almost daily. This recipe shows the ingredient for making four tortillas in the first column and for making about 20+ in the second column. Making more at once and freezing is easier.
- 2 Eggs x 5 = 10 eggs
- 1 tsp melted Ghee or Coconut Oil x 5 = 5 tsp Ghee or butter
- 1 tsp water x 5 = 5 tsp water
- 1/8 tsp Baking Soda x 5 = 5/8 tsp bake soda
- ¼ cup Arrowroot Powder x 5 = 1 1/4 Cup Arrowroot Powder
- 1 tsp Coconut Flour x 5 = 5 tsp Coconut Flour
- Pinch of Sea Salt x 5 = 5 Pinches of Sea Salt
My Adapted Process
I have adapted the process as I have made them over and over and over.
- Mix all together. I use my Blendtec blender to make it super easy. A hand mixer would also work. You will become faster at making these each time you make them.
- Begin by placing the 10 eggs into the blender and mix well.
- Melt butter in a small pan and add water.
- Add the dry ingredients
- Use a small nonstick pan. I recently purchased a Cuisinart 8″ Ceramic Pan to make them even easier to cook. USING the BLENDTEC or other powerful blender makes them even better and thinner.
- (Actually I now use two of these pans to cook at the same time.) Honestly, you can get really good at this and fast.
- You need a medium heat, but they will cook really quickly. Once you flip them, they are basically done. One or two presses with a spatula and they are ready to transfer to a laid-out big piece (or two) of parchment paper or wax paper to cool.
We use these for lunch with chicken salad, for breakfast tacos made with spinach, egg, avocado and cherry tomatoes (even turkey bacon). I make them and sometimes heat them slightly before eating. Place in refrigerator after about 2 days. Freeze any left after day 2. I freeze in sets of 4 placing a piece of wax paper between each. Oh my goodness, these are good.