The two recipe videos we’ve done so far in March have been my cup of tea. Cake, and now tacos. Miam miam green heaven.
It’s been fun to see what I can do with green. The inspiration for these broccoli tortillas came from already having replaced cauliflower for potato starch, potatoes, or corn flour in certain recipes. I figured, why not try out its green cousin? And it turned out delicious. Really really delicious.
Have fun with the healthiest taco you’ve ever eaten. It’s odd, because it tastes almost a bit Asian with the earthiness of the broccoli and the subtle crisped egg flavor. I am loving it.
broccoli tortillas (paleo & GF)
|Prep time||10 minutes|
|Cook time||12 minutes|
|Total time||22 minutes|
|Dietary||Corn Free, Dairy Free, Diabetic, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegetarian|
|Meal type||Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter|
|Misc||Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold, Serve Hot|
- 1 head broccoli (florets cut into medium pieces)
- 2 eggs
- a large pinch salt
|Step 1||Pre-heat oven to 385 degrees Fahrenheit. Pulverize your broccoli in a food processor or blender until it resembles fine granules of sand. Transfer to mixing bowl.|
|Step 2||Add 1-2 eggs, normally two if your broccoli isn't tiny, until mixture obtains a just-moist, homogenous texture. Add a large pinch sea salt.|
|Step 3||Line a baking sheet with a silpat or parchment paper or lightly grease it, spoon 1/4 cup batter onto it. Flatten into desired size and thickness of tortilla. Repeat with rest of dough. Bake for about 12-15 minutes, until edges are brown and the tortilla holds solid.|
|Step 4||Fill with filling and serve with some guacamole for something extra green!|