This content originally appeared on ForGoodMeasure. Republished with permission.
Tacos are serious business in Southern California, and it goes without saying, you can’t really have a taco without a tortilla. You could substitute a hearty green leaf like a sultry collard or crisp chard, but I would consider that a wrap more than a taco. Details aside, a tortilla needs to be light, fluffy and pliable. Traditionally composed of masa harina, salt and water, this adapted recipe bends the rules relying on almond & coconut flours for taste, xanthan gum for pliability, and the power duo of baking powder & apple cider vinegar to achieve that fluffy texture. Best served loaded with Crispy Citrus Chicken or Spice-Rubbed Salmon, topped with Red Onion & Green Pepper Slaw, and plenty of avocado. Welcome to SoCal.
Using a processor, blend flours, xanthan gum, baking powder and salt.
Add egg, water and apple cider vinegar, combining until dough comes together.
Remove dough and place in a small bowl.
Cover and let rest for 15 minutes.
Heat a non-stick skillet on medium-high heat.
Equally divide dough into 6 pieces, rolling each into a ball.
Flatten each ball between two layers of parchment using a rolling pin.
Transfer to skillet and cook for 30 seconds.
Flip and cook until golden brown, about 30 additional seconds.
Naturally low-carb & gluten-free
Amount Per Serving (1 tortilla)
Calories from Fat 90
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.
Read more about Apple, gluten-free, low-carb diet.