One of the best feelings you can have as a home cook is being blown away by a recipe you already had high hopes for. That’s exactly how I feel about these vegan paleo tortillas. Before I started my vegan Whole30, I had seen recipes for almond flour tortillas, but never tried them. About halfway through my Whole30, I decided that this would be one of the recipes to try during my reintroduction. Like vegan paleo bread, all of the ingredients in these tortillas are fine for the Whole30, but they aren’t permitted because they resemble grain-based tortillas.
I love making veggie-loaded tacos, but they never felt like a full meal. Corn tortillas are my typical go-to for tacos, but they’re not overly filling. Flour tortillas are definitely more filling, but not necessarily in a good way. I was hoping that tortillas made with almond flour would be the perfect base for veggie tacos that would leave me satisfied. Boy was I right.
As an added bonus, these tortillas are also a cinch to make! I’m no stranger to making tortillas. I’ve made homemade corn tortillas several times, in addition to many flatbreads. I love the results, but forming balls of dough and rolling them out can be time-consuming. What I love about these tortillas is that they are as easy to make as pancakes. The batter of almond flour, tapioca flour, salt and water is thin enough that you can just ladle it onto a skillet and flip once the bottom is cooked. They also store just fine in the fridge, so go ahead and make extra – your future self will thank you!
For my first taco recipe using these tortillas, I made pan-roasted asparagus and an almond chile sauce. The only toppings they needed were some pickled red onions and mixed shoots. They were heavenly! I am so excited to make more veggie-based tacos with these quick and easy tortillas. Be on the lookout for lots of taco recipes to come 🙂
- 3 guajillo chilies, stems and seeds removed
- 4 cloves garlic
- ¾ c. slivered almonds
- ¼ c. sesame seeds
- 2 canned chipotles in adobo sauce
- 1 tsp. sea salt, divided
- ½ tsp. Mexican oregano
- ½ - 1 c. water, or as needed
- 2 bunches asparagus (about 1½-2 lbs.)
- 2 T. olive oil
- large handful mixed shoots, for serving
- pickled red onions (recipe here), for serving
- 1 recipe vegan paleo tortillas (recipe below)
- Heat a skillet or griddle over medium heat. Add the dried guajillos one at a time and toast for a few seconds per side, pressing down on them with a spatula to ensure even contact with the skillet. Remove and tear roughly into smaller pieces once they cool.
- Add the garlic to the skillet and roast until blackened on all sides, about 10 minutes.
- Add the almonds and sesame seeds to the skillet and toast, stirring frequently, until lightly browned. Remove from skillet promptly.
- Combine guajillo chilies, garlic, almonds, sesame seeds, chipotles, ½ tsp. sea salt, oregano and water is a food processor until mostly smooth.
- Trim or snap off the asparagus ends. Cut each stalk in half lengthwise, then slice in half widthwise as well.
- Heat 1 T. oil in a large pan over medium high heat. Add half the asparagus and cook, stirring occasionally, until browned in spots, about 8 minutes.
- Add ¼ tsp. salt and stir to combine. Remove from pan and repeat with the remaining asparagus and ¼ tsp. salt.
- Top tortillas with the asparagus, almond chile sauce, shoots and pickled red onions.
- 1½ c. almond flour (NOT almond meal)
- 1½ c. tapioca flour or tapioca starch
- 1¼ tsp. sea salt
- 1½ c. water
- In a large bowl, combine the flours and salt. Pour in the water and stir until there are no lumps remaining.
- Heat a small, lightly greased skillet over medium heat. Add ¼ cup of the tortilla batter and let it spread to the size of a small tortilla. Cook until the edges start to look dry and the top is bubbly, then flip and cook until golden on the other side.
- Repeat with the remaining batter, adding additional oil as needed to keep the pan very lightly greased.