Tostada Meets Soft Taco
. This lovely Coconut Flour Tortilla recipe is courtesy of
Paleo Comfort Foods by
Julie and Charles Mansfield.
You can purchase their amazing book on Amazon by going
HERE.
We topped our tostados with
Creamy Guacamole,
sautéed onions, beef fajita meat and onions,peppers or even carrots.
Top with salsa, tomatoes, or toppings of choice. Enjoy!!
Ingredients for Coconut Flour Tortillas
- 1/4 cup coconut flour
- 8 large egg whites
- 1/4 tsp baking powder
- 1/2 cup water
- coconut oil for baking
Whisk all ingredients together in a bowl, making sure no lumps
remain. If you want thinner tortillas, add 1-2 teaspoons more water.
Preheat a small skillet over medium heat. Place about 1 teaspoon coconut
oil in the pan. Swirl to coat. Pour 3 tablespoons of batter into the
pan, tipping the pan from side to side while you pour in the batter (to
get a very thin tortilla).
Ingredients for Tostados
- coconut flour tortillas (see above)
- 1-2 lbs grass-fed beef fajita meat (or could use chicken or a combo of both)
- favorite fajita seasoning
- 2 onions (sliced thin)
- Creamy guacamole
- toppings of choice (salsa, tomatoes, carrots, bell pepper, etc)
Prepare coconut flour tortillas and keep warm. Season beef or
chicken fajita meat with favorite seasoning. We bought the grass-fed
fajita meat at the farmer’s market and it is was already sliced thin.
You could buy flap meat or skirt steak and slice it thinly yourself as
well. Slice onions and sauté in coconut oil at medium/high heat until
caramelized. Saute beef or chicken on the stove top in some coconut oil
until cooked to desired doneness. Prepare Creamy Guacamole in a food
processor. Cut and prepare desired toppings. Build tostados and
enjoy!!
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