Tuesday for Tacos? I love the saying, but I can eat tacos anytime. But I do love the expression. I recently got a taco press, and it’s been a game-changer; it makes taco making SOO much quicker, so we are eating tacos now even more frequently! LOL. Here is a recipe that I love so wanted to share
They are speedy to whip up. Gluten-free, allergen-friendly, and it also is paleo and whole30 friendly! It only requires a few ingredients, then fill it with toppings of your choice, and you get a healthy meal or snack!
1 ½ cups cassava flour @ottosnaturals
¼ tsp. salt
¼ cup olive oil
¾ cup warm water
Mix the cassava flour and salt in a bowl, then add the oil and warm water. Knead the dough and divide it into six balls.
Using a rolling pin (Or, if you have a tortilla press), roll each dough ball out to about ⅛ ” thick with a diameter of 4.5-5″ wide. Then, — repeat the steps for all the dough.
Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for 1-2 minutes per side, or until it begins to bubble. Served warm and filled with your favorite filling ingredients!