Soft Veggie Tacos with Green Tortillas [Paleo-AIP]

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Prep time
25 mins
Cook time
25 mins
Total time
50 mins

This recipe is 100% compliant with the strict elimination phase of the Autoimmune Protocol (AIP).

Author: Sophie Van Tiggelen

Recipe type: Vegetables
Cuisine: Paleo Autoimmune Protocol
Serves: 6

Ingredients
 For the soft green tortillas (makes 6 tortillas):
 1 cup cassava flour
 1 tablespoon coconut flour
 ¾ teaspoon fine sea salt
 ½ teaspoon AIP baking powder
 ⅔ cup lukewarm water
 ½ cup (packed) chopped fresh cilantro
 3 tablespoons extra-virgin olive oil
 ½ teaspoon apple cider vinegar

 For the green sauce (makes 1¼ cups):
 1 cup full-fat coconut milk
 1 cup (packed) chopped fresh cilantro
 1½ tablespoons lime juice
 ½ teaspoon sea salt or more, to taste

 To assemble the veggie tacos:
 2 cups baby arugula
 3 small (firm) peaches, cut julienne style
 2 avocados, thinly sliced
 1/2 cucumber, thinly sliced
 Fresh cilantro, for garnish

Instructions
1. To make the tortillas, combine cassava flour, coconut flour, sea salt, and baking powder in a
bowl. Mix well.
2. Add water, olive oil, vinegar, and cilantro to a high-speed blender and mix on high until
thoroughly blended, about 30 seconds.
3. Add liquid mixture to dry ingredients and mix with a spatula to roughly combine. Finish by
kneading a few times with your hands until a smooth dough forms.
4. Divide dough in half, then divide each half into 3 equal portions, forming little balls. Roll out
each ball between 2 sheets of parchment paper to form a thin, round circle of about 6 inches
in diameter. Insert a piece of parchment paper between each tortilla so they don't stick.
5. Heat a non-stick skillet over medium-high heat. Cook each tortilla, uncovered, until the
bottom shows little golden spots, about 2 minutes. Flip and cook for an additional 1 1/2 to 2
minutes on the other side.
6. To make the green sauce, combine coconut milk, fresh cilantro, lemon juice, and sea salt in a
high-speed blender and mix on high until smooth, about 30 seconds. Refrigerate until
needed.
7. To assemble the tortillas, divide equally arugula, peaches, avocados, and cucumber between
the tortillas. Garnish with chopped cilantro and drizzle with green sauce.
8. Bon appétit!

Notes
Soft green tortillas: Serve warm, refrigerate, or freeze for later. If freezing, place a piece of
parchment paper between each tortilla.
Green sauce: Transfer dressing to an airtight container and refrigerate until needed. Will keep up
to 7 days in the refrigerator. Remove from the refrigerator 20 minutes before serving for a
creamier consistency.

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 Disclosure of Material Connection: Some of the links in the post above may be “affiliate
links.” This means if you click on the link and purchase the item, I will receive an affiliate
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FI LED UNDE R: AI P LATEST RECI PES , AI P VEGETABLE RECI PE STAGGED

W ITH: AI P, CI LANTRO , TORTI LLAS , VEGETABLES

ABOUT SOPHIE VAN TIGGELEN

Sophie Van Tiggelen is a passionate foodie, recipe developer, author, and photographer.
Diagnosed with Hashimoto's thyroiditis in 2009, she used the Autoimmune Protocol (AIP) to
reverse her condition, and today, Sophie lives a full and vibrant life free from the anxiety and
flare-ups that often accompany autoimmune diseases. With her food and lifestyle blog, A
Squirrel in the Kitchen, Sophie shares her AIP experience and empowers others to develop
new habits to promote good health and wellness. Through years of experience, she has
developed simple strategies to be successful on AIP, including numerous mouth-watering,
allergen-free recipes that everyone (even those without autoimmune diseases) can enjoy.
Sophie is on a mission to make the Autoimmune Protocol - and all that it encompasses - more
accessible and sustainable for anyone looking for a more nutritious, more delicious, more
health-conscious life.

READER INTERACTIONS
CO MME NTS

1. Do you think this would work equally well with spinach instead of cilantro? I’m not a

fan of cilantro. I haven’t tried any recipes with cassava flour yet (only recently
available in my area) and this looks like a good one that will give me something
different for summer lunches!

Reply

o Sophie Van Tiggelen says

July 8, 2017 at 5:42 pm

 Yes, it would totally work to replace cilantro with spinach! Good luck!

Reply

 Rana Nolan says

July 18, 2017 at 4:07 pm

Would it work with basil?

Reply

 Sophie Van Tiggelen says

July 18, 2017 at 4:23 pm

Yes!

Reply

2. Brandy says

July 9, 2017 at 10:44 am

There’s lots of ingredients required, but looks super yummy and worth it. Thanks! I’ll
give it a try…

Reply

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