When I came home, I created a super easy recipe for soft taco shells. They are so very simple to make and turned out beautiful, flexible and held up perfectly to our overstuffed Soft Chicken Tacos that we stuffed with lots of seasoned shredded chicken, shredded cheese, lettuce and tomatoes. They were AMAZING!!! You simply toss all the ingredients in a small blender (I put them in my Magic Bullet) and whiz it together and then heat a skillet, pour the batter and swirl away. In no time at all, you have a stack of 9 beautiful 6-inch soft tacos. These tacos are sturdy and thicker than my regular grain free tortillas. I have tons of leftover cooked chicken so I have lunch made now for the next few days. These beautiful soft tacos would also make great little sandwich wraps, too. I snapped a few photos below and included my easy peasy recipe. Enjoy!
Grain Free Soft Tacos
1 cup egg whites or Egg Beaters (I used egg whites in a carton)
1/4 cup water
1/2 cup blanched almond flour
3 tablespoons ground chia seeds
1/4 cup shredded cheddar cheese (or substitute Mozzarella or Monterey Jack)
Dash of sea salt
Generous dash of ground chipotle pepper or smoked paprika, optional
Add all ingredients to a small food processor or blender and blend for 1 minute or until smooth (I used a Magic Bullet). Lightly grease an 8-inch non-stick skillet with olive oil or coconut oil and heat over medium-high heat until hot (a drop of water should sizzle in it). Pour about 3 tablespoons batter (scant 1/4 cup) into hot skillet, tilting and shaking pan, using a circular motion to evenly distribute the batter in the bottom of pan. Cook approximately 1 to 2 minutes, until very lightly browned and cooked around edges. Carefully loosen and flip using a rubber spatula; cook for another minute. Transfer to a plate and repeat for remaining soft tacos (lightly re-greasing pan after every 2 or 3 tacos). Makes 9 6-inch soft tacos.