Paleo Wraps/Tortillas recipe


Amazing Paleo Wraps/Tortillas recipe is so delicious and fantastic. You must try it.Enjoy!


Ingredients:
  • 4 tsp coconut oil, melted
  • 8 eggs
  • 1 cup arrowroot flour
  • 4 Tbsp coconut flour
  • 1/2 tsp baking soda
  • pinch of salt

Directions:
  • Whisk coconut oil and eggs together in a medium sized bowl
  • Add half the arrowroot flour to the eggs and whisk until incorporated (it may be a little lumpy at first, just keep whisking really well). Add the second half of the arrowroot flour and whisk that in until well incorporated.
  • Add the coconut flour, baking soda, and salt and whisk until the batter is lump-free and smooth.
  • Heat a small frying pan (something about the circumference of a tortilla, duh) over medium heat. Add about 1/4 of a cup, maybe less, of batter to the pan and swirl until it completely coats the pan in a thin layer (you want to make these thin, like crepes, or, I dunno, tortillas!). Cook for about a minute or so or until the size start to peel away from the pan, then, using an offset spatula, flip over and cook on the other side for another minute.
  • Remove from the pan and allow to cool on a cooling rack for a few minutes.
  • Store in a covered container in the refrigerator. They keep pretty well for about a week. Reheat for 20 seconds before using.


Fish Tacos
Makes about 8 tacos
Ingredients:
  • 1 - 1.5 pounds mahi mahi
  • olive oil
  • blackening seasoning
  • Mango BBQ Sauce
  • 1 mango, cubed
  • 1 cup sugar-free BBQ sauce
  • 2 Tbsp apple cider vinegar
  • dash of chili powder


Cilantro Mayo
  • 1 cup paleo mayo 
  • 2-3 Tbsp coconut milk, enough to thin the mayo into a saucey consistency
  • 1/2 bunch chopped cilantro
  • 1 lime, juiced
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1/8 tsp cayenne
  • 1/4 tsp salt
  • 1/4 tsp freshly cracked pepper
Directions:

  • Make BBQ sauce by tossing all ingredients in a food processor and pureeing until smooth. Set aside in fridge until ready to serve.
  • Make Mayo by combining all those ingredients in a bowl. Set aside in fridge until ready to serve.
  • Cube mahi mahi into bite-sized pieces. Toss mahi mahi in blackening seasoning and sprinkle with a pinch of salt.
  • In a large pan over medium heat, add a drizzle of olive oil. Toss fish into the pan and cook until fish is cooked through, but not overdone.
  • Assemble tacos using paleo wraps. Layer first with guacamole (I'm not including a recipe for this because if you don't know how to make guac by now, then I can't help you). Add fish and top with BBQ sauce and cilantro mayo. Wrap and eat immediately!