Recipe of the Week 5.27.18


Prep Time: 15 minutes

Cooking time: 45 minutes

Total time: 60 minutes

Servings: 10 (small/medium) tortillas

Tortillas:

2 cups almond flour

2 cups tapioca flour

1 cup almond milk

2/3 cup olive oil

Salsa:

1 red pepper (diced)

1 small red onion (diced)

2 mangos (diced)

1 can of black beans(washed)

2 limes (juiced)

2 cloves of garlic (minced)

Pinch of salt and pepper (optional)

1 jalapeño (diced)

4 ears of corn (roasted or grilled) or 1 can of cook

Filling:

1 lb ground turkey or 1 block of extra firm tofu

1 TBSP Garlic powder

1 TBSP chili podwer

1 tsp salt

1 tsp pepper

Sides:

1 bag of frozen cauliflower rice

½ red onion (diced)

1 yellow bell pepper (diced)

2 cloves garlic (minced)

1 TBSP olive oil (for pan)

½ can chickpeas (washed)

1 lime (zested and juiced)

Optional ingredients:

1 sliced avocado

1 tomato (diced)

¼ cup shredded cheddar cheese

1 serving of alfalfa sprouts

Sour cream alternative: 5 oz plain greek yogurt with 1 lime (juiced)

Directions:

  1. In a blender or food processor, put all ingredients for tortilla mix in and blend until combined into thick batter.

  2. Pour the batter into a bowl or measuring cup and put in refrigerator. (Make the batter first; however, make the tortillas last)

  3. Preheat oven to 400 degrees. While preheating, wrap each ear of corn in tinfoil. Before wrapping, sprinkle a little seasoning on corn for extra flavor.

  4. Put wrapped corn in oven for 45 minutes or until lightly browned.

  5. Mix all ingredients from the salsa description in a bowl. Make sure to mix well and all ingredients are diced. Put to the side until served.

  6. In a pot/pan, add olive oil and garlic and sauté lightly. Add pepper, onions and sauté until translucent or soft. Add frozen cauliflower rice and sauté until cooked. Cook for 10 minutes. Before moving into serving bowl, add ½ can drained chickpeas and zest/juice from lime. Cook for another 1-2 minutes before serving.

  7. Add olive oil and minced garlic to the pan and sauté for 1-2 minutes.

  8. Add the ground turkey or tofu (break into small pieces so it resembles ground turkey) to the pan and cook until lightly browned.

  9. Add all the spices from the recipe above to the ground turkey or tofu mixture.

  10. Take the tortilla batter out of the refrigerator and mix well.

  11. Heat a cast iron skillet or non stick skillet on low for 1-2 minutes.

  12. Spray the pan with nonstick spray or 1 TBSP olive before before adding mixture.

  13. Pour ¼ cup batter into pan and flatten it to 1 cm thick. Cook for 1-2 minutes on each side (it will resemble a pancake) or until golden brown.

  14. Add optional ingredients and serve!

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© 2020 by Kelli Fierras