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
- Salt
- Olive oil
- Water
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.
These coconut and cassava tortillas are also fabulous with shrimp or chicken fajitas, cajun salmon, and tuna too!
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!
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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!
Ingredients
- 1/2 cup cassava flour
- 1 Tablespoon coconut flour
- 1/4 teaspoon salt
- 2 Tablespoons olive oil
- 1/3 cup warm water
Instructions
- 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!
Keywords: tacos, taco recipe
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fabulous! Ellie , definitely a perfect dinner for weekend.
★★★★★
Thanks Samantha!! I hope you love these tortillas 🙂
How long are these good for? I am guessing you only make 5 at a time because they go bad pretty quickly? How well do they freeze?
Hi Holly! I have not tried freezing these before and I usually make 5 at a time because that is how many my husband and I eat. Please let me know if you try and freeze them!
I made this and it came out perfect and sooo delicious from that touch of coconut flour! Seriously, I could eat this alone. Also, it tasted like gluten, though I know it’s not! one thing though, after adding the water, the dough was way too sticky and wet for me to work with so I thought it was a gone case initially. But I tried to heat it abit on a stove before flattening it out on the counter, so Ill be working with a drier, half-cooked dough. It did the trick!
I think this could be the brand of cassava flour I was using, but it’s just an assumption! Next time I’ll try with less water added.
Thanks so much for the recipe!
Hi Sophia! I am thrilled you love the recipe!! I have made these several times and have never had that issue – and in fact, I tend to add a bit more water at times because mine doesn’t seem to be wet enough. But I am glad your trick worked out! What kind of cassava flour are you using? I use Anthony’s – https://www.amazon.com/Cassava-Anthonys-pounds-Tested-Gluten-Free/dp/B015TNWQ5O/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1536500565&sr=1-4&keywords=cassava+flour!
Hi! Have you made tortilla chips with these?
Hi Michele – I have not! But that sounds like a fabulous idea 🙂 I’ll let you know if I do!
Yes! I’ve been eating Siete tortillas for a while EVERY MORNING and due to the $ I came to the internet to figure out how to make them myself. Thank you so much for this recipe! Is there a reason you do not use the apple cider vinegar and xanthum gum that are also in the Siete ingredients?
★★★★★
You are so welcome Nella! No particular reason other than I found I didn’t need them. There is certainly no need for the xanthum gum since these tortillas won’t be sitting on the grocery store shelves. And you would always add in a splash of ACV and see if you like the taste better!
I’d give it a 5 stars for taste but only gave it 3 because I followed the directions as is and wasn’t able to flatten them enough to make a tortilla sized circle. They were so delicate that I couldn’t put them in the pan after flattening. Maybe it’s because I used a rolling pin for the first one and then a flat pan and then my hands for the following. The formation was where I struggled. I used the small ones for a mini tortilla with some avacado though.
★★★
Thanks for the review Vanessa! Yes, they are small tortillas… but that’s how I like them 🙂 I’d suggest doubling the recipe next time to make larger tortillas!