Low Carb Taco Tortillas
1 cup almond flour
1/4 cup coconut flour
1/4 cup ground flaxseed
2 tablespoons psyllium husk powder
1 teaspoon salt
1/2 teaspoon onion powder optional
1/2 teaspoon garlic powder optional
1 cup boiling water
Place all the dry ingredients into a bowl and mix well.
Gradually add the water and work the mixture into a dough.
Let the dough rest in the fridge for 30 minutes.
Cut into quarters and roll the dough in between two layers of parchment paper. Roll it as thin as you can.
Use a 20 cm / 8 inch lid or bowl to cut out the wrap.
Repeat until you have used all the mixture and have a pile of tortillas.
Heat a frying pan on a medium heat and place the tortilla in. You can add oil or butter at this point if you wish. (try both ways to see what works best for you).
Cook for about 2 minutes on each side until golden.
Eat and enjoy!
14g Fat; 5g Protein; 7.3g Carbohydrate; 5.7g Dietary Fiber; 1.5g Net Carb
4 fillets of Rockfish sautéed in a pan of coconut oil, garlic, black pepper, and chili flakes for 5 min each side.
Fill your taco with the cooked fish, Cabbage slaw, Cilantro, onions, and a fresh squeeze of lime juice, or top with your choice of shredded chicken or grass fed beef!
Thank you Heather Spalding for this delicious recipe! You can find more tasty recipes by Heather on her Facebook page: https://www.facebook.com/FitChiroMomma/