Cauliflower Tortilla Tacos! GF, V, BED, SCD!
glutenfreehappytummy
glutenfreehappytummy
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Ingredients

  • 5 tortillas)
  • 1/2 head of cauliflower, riced (1 1/2 cups packed after riced and wrung dry)
  • 2 egg whites (Vegan Option: 2 flax/chia eggs)
  • 1/4 cup almond flour
  • 1/4 tsp salt
  • salt
  • 1 red pepper, chopped
  • chopped
  • 1 red onion, chopped
  • 3 garlic cloves, minced
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp oregano
  • salt and pepper
  • and pepper
  • 1 cup baby spinach
  • 1 tomato, chopped (BED omit)
  • 1 green onion, sliced thin
  • 1 avocado, mashed
  • 1 Tbsp red onion, finely minced
  • 1 garlic clove, grated
  • 1-2 Tbsp Cilantro, chopped
  • 5 sheets of parchment paper the size of a baking sheet and cut them in half. Put 1/4 cup of your batter onto one sheet of parchment, and place the other sheet on top. “Smoosh” it out as thin as you can. LEAVE THE TOP PAPER ON. Repeat 4 more times. Bake as “parchment sandwiches” for 13-16 minutes, until golden brown and pulling away from the parchment. When you take them out of the oven, immediately fold in half, so they set in a “taco shape.”

Instructions

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