Tacos are serious business in Southern California, and it goes without saying, you can’t really have a taco without a tortilla. You could substitute a hearty green leaf like a sultry collard or crisp chard, but I would consider that a wrap more than a taco. Details aside, a tortilla needs to be light, fluffy and pliable. Traditionally composed of masa harina, salt and water, this adapted recipe bends the rules relying on almond & coconut flours for taste, xanthan gum for pliability, and the power duo of baking powder & apple cider vinegar to achieve that fluffy texture. Best served loaded with Crispy Citrus Chicken or Spice-Rubbed Salmon, topped with Red Onion & Green Pepper Slaw, and plenty of avocado. Welcome to SoCal.
Please note, you will need a food processor for this recipe.
Using a processor, blend flours, xanthan gum, baking powder and salt.
Add egg, water and apple cider vinegar, combining until dough comes together.
Remove dough and place in a small bowl.
Cover and let rest for 15 minutes.
Heat a non-stick skillet on medium-high heat.
Equally divide dough into 6 pieces, rolling each into a ball.
Flatten each ball between two layers of parchment using a rolling pin.
Transfer to skillet and cook for 30 seconds.
Flip and cook until golden brown, about 30 additional seconds.
Naturally low-carb & gluten-free