Coconut and Cassava Tortillas & the BEST Breakfast Tacos

Made with only 5 ingredients (including salt, olive oil, and water!!), these coconut flour and cassava flour 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!Coconut and Cassava Tortillas | #recipe #easy #grainfree #glutenfree #paleo #breakfast #tacos | www.hungrybynature.comI think it’s pretty clear that I have a thing for tacos, as evidenced here, here, and here

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.

Coconut and Cassava Tortillas | #recipe #easy #grainfree #glutenfree #paleo #breakfast #tacos | www.hungrybynature.comThen 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 make these coconut flour and cassava flour tortillas too! You need 5 ingredients:

  1. Cassava flour (I buy this kind.)
  2. Coconut flour
  3. Salt
  4. Olive oil
  5. Water

And I would say that you really only need two ingredients because salt, olive oil, and water don’t really count…

Coconut and Cassava Tortillas | #recipe #easy #grainfree #glutenfree #paleo #breakfast #tacos | www.hungrybynature.com… and what you end up with is perfectly pliable, yet sturdy and crispy coconut flour 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 flour tortillas are much less labor intensive.

In fact, these coconut flour tortillas are a snap to make!

  1. Whisk together cassava flour, coconut flour, and salt. Add olive oil and water. Stir to combine.
  2. Knead dough until smooth and roll into 6 even balls.
  3. Using a tortilla press (or two heavy books or a rolling pin), form into tortillas.
  4. 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.
  5. Cool on a rack until ready to use.

Coconut and Cassava Tortillas | #recipe #easy #grainfree #glutenfree #paleo #breakfast #tacos | www.hungrybynature.com

And then you eat! Well, you do need to fill them first – obvs. But that’s the fun part ๐Ÿ™‚ 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!

Coconut and Cassava Tortillas | #recipe #easy #grainfree #glutenfree #paleo #breakfast #tacos | www.hungrybynature.com

When you make these 5-Ingredient Cassava Flour Tortillas, post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!

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Coconut and Cassava Tortillas | #recipe #easy #grainfree #glutenfree #paleo #breakfast #tacos | www.hungrybynature.com

Coconut and Cassava Tortillas & the BEST Breakfast Tacos

  • Author: Ellie
  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Total Time: 17 mins
  • Yield: 6 tortillas 1x
  • Category: Main
  • Method: Stovetop

Description

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!


Scale

Ingredients

  • 1/2 cup cassava flour
  • 1 Tablespoon coconut flour
  • 1/4 teaspoon salt
  • 2 Tablespoons olive oil
  • 1/3 cup warm water

Instructions

  1. Whisk together cassava flour, coconut flour, and salt. Add olive oil and water. Stir to combine.
  2. Knead dough until smooth and roll into 6 even balls.
  3. Using a tortilla press (or two heavy books or a rolling pin), form into tortillas.
  4. 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.
  5. Cool on a rack until ready to use.
  6. For breakfast, serve with bacon, scrambled eggs, sliced avocado, and hot sauce!

Keywords: tacos, taco recipe

Make sure you pin this for later!

Coconut and Cassava Tortillas | #recipe #easy #grainfree #glutenfree #paleo #breakfast #tacos | www.hungrybynature.com

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20 thoughts on “Coconut and Cassava Tortillas & the BEST Breakfast Tacos

  1. Holly

    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?

    Reply
    1. Ellie Post author

      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!

      Reply
  2. Sophia Van

    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!

    Reply
    1. Ellie Post author

      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!

      Reply
      1. Dana

        Thank you! These look amazing! I’ve been craving portabello tacos ever since I started the AIP diet. I’ve been using lettuce for my wraps, but when it comes to tacos it’s just not the same. I’m so excited… TACOS!

        Reply
        1. Ellie Post author

          Ahhhhh thank you Dana!! Please let me know what you think of these – I adore them and they made the AIP diet so much better! xxoo

          Reply
  3. Nella

    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?

    Reply
    1. Ellie Post author

      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!

      Reply
  4. Vanessa

    Iโ€™d give it a 5 stars for taste but only gave it 3 because I followed the directions as is and wasnโ€™t able to flatten them enough to make a tortilla sized circle. They were so delicate that I couldnโ€™t put them in the pan after flattening. Maybe itโ€™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.

    Reply
    1. Ellie Post author

      Thanks for the review Vanessa! Yes, they are small tortillas… but that’s how I like them ๐Ÿ™‚ I’d suggest doubling the recipe next time to make larger tortillas!

      Reply
  5. Lucia

    I also had the same issue with trying to flatten them out without having them get stuck on the ziploc bag, which I used with my tortilla press. I ended up doing them with my hands slather with a little of olive oil. They came out a bit misshapen but nonetheless delicious.

    Reply
    1. Ellie Post author

      It sounds like you found a good fix! I have found that mine tend to stick if I make them too thin – they end up being really fragile – or if the dough is not the right consistency. Coconut flour is so absorbent that if I put a little too much in, there isn’t enough oil.

      I would also try adding another 1/2 teaspoon of oil at a time until the right consistency forms.

      Reply
  6. Isa

    It works!! Gosh I’ve been trying to find something that would stick together for years! I added Chia and floured my parchment paper with quinoa flour (you roll the dough between the paper, keeps everything cleaner)
    and YAY it worked! I need a bit of practice on my form but yes!!

    Reply
    1. Ellie Post author

      Ahhhh yay!! I’m so glad you found something that works ๐Ÿ™‚ this is one of my favorite recipes and I’m happy you love it!

      Reply
  7. Amanda

    I just tried this recipe and the tortillas were excellent. I love my Mexican food and I have not been able to find a gluten free tortilla that I liked or that didnโ€™t cost a fortune. These were as close to a gluten flour tortilla as I have found. My whole family liked them. Thank you for the recipe.

    Reply

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