I have tried a variety of bread subtsitutes since going Paleo several years ago...some have been good, but impossible to recreate at home and others have been terrible, not worth recreating anywhere. I had actually largely given up on the idea of ever eating a wrap or "taco" that wasn't wrapped in some kind of leafy green, and while these were pretty damn delicious, still, sometimes you just want that chewy, non-descript vehicle to transport your protein and veg combo to your mouthhole.
{I used an offset spatula to flip the tortillas. It worked prett-ay well, IMO. #newusesforoldthings}
I have a feeling you'll like them no matter what you do with them.
Paleo Wraps/Tortillas
Makes about 10 wraps
- 4 tsp coconut oil, melted
- 8 eggs
- 1 cup arrowroot flour
- 4 Tbsp coconut flour
- 1/2 tsp baking soda
- pinch of salt
1. Whisk coconut oil and eggs together in a medium sized bowl
2. Add half the arrowroot flour to the eggs and whisk until incorporated (it may be a little lumpy at first, just keep whisking really well). Add the second half of the arrowroot flour and whisk that in until well incorporated.
3. Add the coconut flour, baking soda, and salt and whisk until the batter is lump-free and smooth.
4. Heat a small frying pan (something about the circumference of a tortilla, duh) over medium heat. Add about 1/4 of a cup, maybe less, of batter to the pan and swirl until it completely coats the pan in a thin layer (you want to make these thin, like crepes, or, I dunno, tortillas!). Cook for about a minute or so or until the size start to peel away from the pan, then, using an offset spatula, flip over and cook on the other side for another minute.
5. Remove from the pan and allow to cool on a cooling rack for a few minutes.
6. Store in a covered container in the refrigerator. They keep pretty well for about a week. Reheat for 20 seconds before using.
Fish Tacos
Makes about 8 tacos
- 1 - 1.5 pounds mahi mahi
- olive oil
- blackening seasoning
Mango BBQ Sauce
- 1 mango, cubed
- 1 cup sugar-free BBQ sauce
- 2 Tbsp apple cider vinegar
- dash of chili powder
Cilantro Mayo
- 1 cup paleo mayo (this is a good recipe)
- 2-3 Tbsp coconut milk, enough to thin the mayo into a saucey consistency
- 1/2 bunch chopped cilantro
- 1 lime, juiced
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/8 tsp cayenne
- 1/4 tsp salt
- 1/4 tsp freshly cracked pepper
1. Make BBQ sauce by tossing all ingredients in a food processor and pureeing until smooth. Set aside in fridge until ready to serve.
2. Make Mayo by combining all those ingredients in a bowl. Set aside in fridge until ready to serve.
3. Cube mahi mahi into bite-sized pieces. Toss mahi mahi in blackening seasoning and sprinkle with a pinch of salt.
4. In a large pan over medium heat, add a drizzle of olive oil. Toss fish into the pan and cook until fish is cooked through, but not overdone.
5. Assemble tacos using paleo wraps. Layer first with guacamole (I'm not including a recipe for this because if you don't know how to make guac by now, then I can't help you). Add fish and top with BBQ sauce and cilantro mayo. Wrap and eat immediately!
