Soft Veggie Tacos with Green Tortillas [Paleo-AIP]
 
Prep time
Cook time
Total time
 
This recipe is 100% compliant with the strict elimination phase of the Autoimmune Protocol (AIP).
Author:
Recipe type: Vegetables
Cuisine: Paleo Autoimmune Protocol
Serves: 6
Ingredients
  • For the soft green tortillas (makes 6 tortillas):
  • 1 cup cassava flour
  • 1 tablespoon coconut flour
  • ¾ teaspoon fine sea salt
  • ½ teaspoon AIP baking powder
  • ⅔ cup lukewarm water
  • ½ cup (packed) chopped fresh cilantro
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon apple cider vinegar
  • For the green sauce (makes 1¼ cups):
  • 1 cup full-fat coconut milk
  • 1 cup (packed) chopped fresh cilantro
  • 1½ tablespoons lime juice
  • ½ teaspoon sea salt or more, to taste
  • To assemble the veggie tacos:
  • 2 cups baby arugula
  • 3 small (firm) peaches, cut julienne style
  • 2 avocados, thinly sliced
  • 1/2 cucumber, thinly sliced
  • Fresh cilantro, for garnish
Instructions
  1. To make the tortillas, combine cassava flour, coconut flour, sea salt, and baking powder in a bowl. Mix well.
  2. Add water, olive oil, vinegar, and cilantro to a high-speed blender and mix on high until thoroughly blended, about 30 seconds.
  3. Add liquid mixture to dry ingredients and mix with a spatula to roughly combine. Finish by kneading a few times with your hands until a smooth dough forms.
  4. Divide dough in half, then divide each half into 3 equal portions, forming little balls. Roll out each ball between 2 sheets of parchment paper to form a thin, round circle of about 6 inches in diameter. Insert a piece of parchment paper between each tortilla so they don't stick.
  5. Heat a non-stick skillet over medium-high heat. Cook each tortilla, uncovered, until the bottom shows little golden spots, about 2 minutes. Flip and cook for an additional 1 1/2 to 2 minutes on the other side.
  6. To make the green sauce, combine coconut milk, fresh cilantro, lemon juice, and sea salt in a high-speed blender and mix on high until smooth, about 30 seconds. Refrigerate until needed.
  7. To assemble the tortillas, divide equally arugula, peaches, avocados, and cucumber between the tortillas. Garnish with chopped cilantro and drizzle with green sauce.
  8. Bon appétit!
Notes
Soft green tortillas: Serve warm, refrigerate, or freeze for later. If freezing, place a piece of parchment paper between each tortilla.
Green sauce: Transfer dressing to an airtight container and refrigerate until needed. Will keep up to 7 days in the refrigerator. Remove from the refrigerator 20 minutes before serving for a creamier consistency.
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/green-veggie-tacos/