Tacos are one of my favorite foods. In my mind it deserves to be have its very own food category to classify it separately – like, meat, veggies, fruits, and tacos!
The problem is that as much as I love tacos, I can’t eat it too often if I want to be able to keep my girlish figures. All the carbs from the tortilla will go straight to my belly and thighs. So what’s a girl to do?
I decided to take the paleo approach and make a low-carb version of tortillas so I can enjoy all the taco goodness anytime I want! I’ve seen “paleo tortilla” recipes floating around the internet, but it always looked like too much work or I would have to get additional ingredients that I don’t have, like arrowroot powder???
I figured I could make something up with what I had so, after a little experimentation, this is what I came up with and it worked! It’s not going to be one of those paleo tortillas that get real bendy, but you also don’t have to spend a whole lot of time prepping, straining, baking, and whatever else they say you have to do to get cauliflower to bend.
This makes for a really nice quick & easy tasty base on which you can pile on all your favorite yummy taco toppings!
- 1 head of cauliflower (riced in food processor)
- 3 eggs
- 1.5 cup grated cheese (I used monterey jack because that’s what I had, but you can probably use any kind that has a good melt quality.)
- pinch of sea salt
- oil (coconut, butter, or olive oil to grease the pan)
- Rough chop cauliflower and place into food processor to get it finely grated to about rice sized bits. You can also use a regular cheese grater for this instead of a food processor.
- In a large mixing bowl, add riced cauliflower, grated cheese, pinch of sea salt, and eggs and mix well.
- Heat a large non stick skillet on medium heat and add oil. (I like to use the spray version of coconut oil. It makes it easy to grease and re-grease the pan as I continue to make the “tortillas”).
- Scoop out approx 2 tbsps (about a large meatball size) of tortilla mixture and place onto pan and flatten with a spoon or spatula, creating a tortilla like round shape. The thickness should be similar to a flat bread. If you make it too thin, it won’t hold up. The size should be about the size of street taco tortillas about 4″ wide. It’s going to be smaller than your standard size tortillas (If you make it too big or too thin, the tortillas will fall apart).
- Cook these like you would pancakes. Leave the flattened mixture on the pan cooking on one side for several minutes, then flip over to cook the other side for another few minutes. Set aside cooked tortillas, re-grease pan and repeat until you’ve used up all the mixture.
- Top the tortillas with your favorite taco toppings and serve ’em up!