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By Sophie Van Tiggelen 9 Comments

Soft Veggie Tacos with Green Tortillas [Paleo-AIP]

Soft Veggie Tacos with Green Tortillas [ AIP ]These soft veggie tacos are full of healthy nutrients and are so much fun to eat!

The green color of the tortillas comes from the fresh cilantro I added to the dough. It’s a simple, but effective trick; this is a great way to increase your vegetable intake and change things up a bit! Bonus: kids love this kind of grab-with-your-fingers easy meal!

The stars of the show are these soft green tortillas. They are 100% allergen-free (no gluten, no wheat, no grains, no corn). On the technical side, don’t worry if you don’t have a tortilla press, you can use a rolling pin instead, or a tall glass jar. But make sure you use a piece of parchment paper to roll these out so they don’t stick to the surface of your counter.

Three different ways to use these tortillas:

These green tortillas can be served:

  1. Hot off the skillet
  2. Refrigerated for later
  3. Frozen

If you decide to freeze them, insert a small piece of parchment paper in between each tortilla. Remove from the freezer as needed, thaw at room temperature, and warm up in a skillet or a microwave oven.

What’s in the green sauce?

Only three ingredients (coconut milk, fresh cilantro, and lime juice) and a dash of sea salt! This coconut milk-based sauce is my go-to dressing for all things vegetable, from salads to roasted vegetables and even stuffed sweet potato skins!

Keep the green sauce in a glass jar, closed with a lid, in the refrigerator for up to 1 week.

Take it out of the refrigerator 15 to 20 minutes before serving for a creamier consistency (it tends to harden in cold temperatures).

Load up on vegetables with these soft veggie tacos!

Soft Veggie Tacos with Green Tortillas [ AIP ]

Soft Veggie Tacos with Green Tortillas [Paleo-AIP]
 
Print
Prep time
25 mins
Cook time
25 mins
Total time
50 mins
 
This recipe is 100% compliant with the strict elimination phase of the Autoimmune Protocol (AIP).
Author: Sophie Van Tiggelen
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.
3.5.3226

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Soft Veggie Tacos with Green Tortillas [ AIP ]

Disclosure of Material Connection: Some of the links in the post above may be “affiliate links or Amazon affiliate links”. This means that if you click on the link and purchase the item, I will receive a small affiliate commission. As an Amazon associate, I earn from qualifying purchases. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Filed Under: AIP Latest Recipes, AIP Vegetable recipes Tagged With: AIP, cilantro, tortillas, vegetables

About Sophie Van Tiggelen

Sophie Van Tiggelen is a passionate foodie, recipe developer, author, and photographer. Diagnosed with Hashimoto's thyroiditis in 2009, she used the Autoimmune Protocol (AIP) to reverse her condition, and today, Sophie lives a full and vibrant life free from the anxiety and flare-ups that often accompany autoimmune diseases. With her food and lifestyle blog, A Squirrel in the Kitchen, Sophie shares her AIP experience and empowers others to develop new habits to promote good health and wellness. Through years of experience, she has developed simple strategies to be successful on AIP, including numerous mouth-watering, allergen-free recipes that everyone (even those without autoimmune diseases) can enjoy. Sophie is on a mission to make the Autoimmune Protocol - and all that it encompasses - more accessible and sustainable for anyone looking for a more nutritious, more delicious, more health-conscious life.

Reader Interactions

Comments

  1. Sabrina says

    July 3, 2017 at 12:52 pm

    Wow this looks so good, and easy, too. Thanks!

    Reply
    • Sophie Van Tiggelen says

      July 3, 2017 at 2:33 pm

      You are welcome! 🙂

      Reply
  2. Sonya says

    July 8, 2017 at 3:58 pm

    Do you think this would work equally well with spinach instead of cilantro? I’m not a fan of cilantro. 🙂 I haven’t tried any recipes with cassava flour yet (only recently available in my area) and this looks like a good one that will give me something different for summer lunches!

    Reply
    • Sophie Van Tiggelen says

      July 8, 2017 at 5:42 pm

      Yes, it would totally work to replace cilantro with spinach! Good luck!

      Reply
      • Rana Nolan says

        July 18, 2017 at 4:07 pm

        Would it work with basil?

        Reply
        • Sophie Van Tiggelen says

          July 18, 2017 at 4:23 pm

          Yes!

          Reply
  3. Brandy says

    July 9, 2017 at 10:44 am

    There’s lots of ingredients required, but looks super yummy and worth it. Thanks! I’ll give it a try…

    Reply
  4. Casey says

    June 16, 2020 at 4:30 pm

    New to AIP! Three days in! This tortilla recipe was amazing! My mom-AIP kids tried it and declared it was better than regular tortillas. I feel like with recipes like this I might actually make it!

    Reply

Trackbacks

  1. Summer Chayote Salad [AIP - Paleo] | A Squirrel in the Kitchen says:
    July 30, 2020 at 11:07 am

    […] #1: Soft veggie tacos with green tortillas + Meatballs with tomato-less AIP […]

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Hi! I'm Sophie - welcome to the blog! I am using the Autoimmune Protocol (AIP) to live well with my autoimmune condition (Hashimoto's). Let me show you how I recovered my health and energy through diet and lifestyle adjustments!

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