Made with only 5 ingredients (including salt, olive oil, and water!!), these coconut and cassava tortillas were inspired by my love of Siete’s grain-free tortillas at a fraction of the cost! Make them the next time you’re having tacos >> breakfast this weekend!I think it’s pretty clear that I have a thing for tacos.
Ever since doing my first Whole30 and adapting a paleo-ish diet (if I’m being real, I eat paleo/whole30 85% of the time), I try my best to avoid grains, including corn. I have found that I feel a lot better without them. For me, raw corn – or corn in kernel form – does not get digested. It makes me feel like shit and causes me to do something similar. Gross I know, but just trying to be REAL with you.
But corn in tortilla form? Well that doesn’t have quite the negative side effects that I see with the kernels. When I found this out, I was all “PTL!” (that means “praise the lord” according to my mom, not “pumpkin spice latte” as you might assume) because this girl needs her taco fix.
Then I discovered the magic of Siete tortillas – delicious, grain free tortillas that have zero negative effects on my body! I was in love. Well, in love until all of the dollars began leaving my bank account because those tortillas are expensive!
But with a minimal ingredient list, I knew I could recreate them at home. AND I DID.
And I’m here today to tell you that you can too! You need 5 ingredients:
- Cassava flour (I buy this kind.)
- Coconut flour
- Olive oil
You really only need two ingredients because salt, olive oil, and water don’t really count…
… and what you end up with is perfectly pliable, yet sturdy and crispy coconut and cassava tortillas ready to take your tacos to the next level!
Guys. I really cannot express to you how amazing this tortillas are! Yes making tortillas is an extra step but it’s so worth it. I have been making plantain tortillas for a long time and these coconut and cassava tortillas are much less labor intensive.
All you have to do is mix the ingredients together until a dough is formed, roll the dough into balls, flatten, and cook through over the stove!
And then you eat! Well, you do need to fill them first – obvs. But that’s the fun part 🙂 I’ve been on a breakfast taco kick lately and am loving scrambled eggs, bacon, avocado, cilantro, and hot sauce.
When you make these 5-Ingredient Coconut and Cassava Tortillas, post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!
- ½ cup cassava flour
- 1 Tablespoon coconut flour
- ¼ teaspoon salt
- 2 Tablespoons olive oil
- ⅓ cup warm water
- Whisk together cassava flour, coconut flour, and salt. Add olive oil and water. Stir to combine.
- Knead dough until smooth and roll into 6 even balls.
- Using a tortilla press (or two heavy books or a rolling pin), form into tortillas.
- Heat a dry skillet over medium heat. Cook tortilla, one at a time, until the tortilla begins to bubble (about 1 minute), flip and cook for another minute.
- Cool on a rack until ready to use.
- For breakfast, serve with bacon, scrambled eggs, sliced avocado, and hot sauce!
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