Are you ready to elevate your taco game with a healthy twist? Say goodbye to traditional tortillas and hello to these delightful Zucchini Tortillas that are not only gluten-free but packed with flavor! Perfect for soft tacos, these tortillas are a game-changer for anyone looking to indulge without the guilt. In just 25 minutes, you can whip up a batch of six deliciously soft tortillas that will impress your family and friends. Ready to discover the secret to making these scrumptious zucchini wonders? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 6 tortillas
Ingredients
- 2 cups grated zucchini
- 1/2 cup almond flour
- 1 large egg
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- Prepare the zucchini by grating it using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to prevent soggy tortillas.
- In a medium mixing bowl, combine the drained zucchini, almond flour, egg, salt, and garlic powder. Mix thoroughly until a cohesive dough forms. The mixture should be able to hold together when pressed.
- Preheat a non-stick skillet or griddle over medium heat. If using a regular pan, lightly grease with cooking spray or a small amount of oil.
- Divide the zucchini mixture into 6 equal portions. Place a piece of parchment paper on a flat surface and place one portion of the mixture on it.
- Using another piece of parchment paper on top, gently press and spread the mixture into a thin, round tortilla shape, approximately 6 inches in diameter. Use your hands or a rolling pin to create an even thickness.
- Carefully peel off the top parchment paper and transfer the tortilla to the preheated skillet using the bottom parchment paper.
- Cook each tortilla for 3-4 minutes on the first side, or until the edges start to look dry and the bottom is golden brown. Carefully flip and cook the other side for an additional 2-3 minutes.
- Remove the tortilla from the skillet and place on a plate. Repeat the process with the remaining zucchini mixture.
- Allow the tortillas to cool slightly before filling or serving. They will become more firm as they cool.
- Serve immediately with your favorite taco fillings, or store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet before serving.
Tips
- Squeeze Out the Moisture: To achieve the perfect tortilla texture, make sure to squeeze out as much moisture from the grated zucchini as possible. This step is crucial to avoid soggy tortillas that fall apart.
- Use Parchment Paper: When shaping your tortillas, use parchment paper to prevent sticking. This will make it easier to transfer the tortillas to the skillet without tearing them.
- Watch the Heat: Cooking on medium heat is key. Too high, and the tortillas might burn before they cook through; too low, and they may become tough. Adjust the heat as necessary to get that golden-brown finish.
- Don’t Rush the Cooling: Allow the tortillas to cool slightly after cooking. They will firm up as they cool, making them easier to handle and fill with your favorite toppings.
- Experiment with Flavors: Feel free to add herbs or spices to the zucchini mixture for extra flavor! Cumin, chili powder, or fresh herbs like cilantro can add a delicious twist to your tortillas.
- Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet to restore their softness before serving.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 3g
Protein: 3g
Fat: 6g
Saturated Fat: g
Cholesterol: 35mg
