While I was experimenting grain free ways to make tacos, I encountered several recipes with eggs. So I came up with the idea of using lentils flour to have a gluten free, dairy free and egg free taco, that is also very easy to make. This really quick tacos recipe can save a last minute dinner but it’s also perfect for friends nights, where everyone can choose their filling. Grab yourself a pack of lentil flour and let’s start taco-ing!
Grain free and vegan tacos recipe
Course: Main dishCuisine: MexicanDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
20
minutesTotal time
25
minutesIngredients
50 gr / 1,7 oz lentils flour (or chickpea flour)
10 gr / 2 tbsp extra virgin olive oil
100 ml water
salt
filling of your choice
How to
- Mix well the lentils flour with oil and water, avoiding any lumps.
- Add a pinch of salt to the batter.
- Heat a big saucepan: the bigger the pan, the easier it will be to flip the tortillas.
- Spread 1/4 of the batter in the heated pan, rotating it to have a round, crêpe-alike shape.
- After 3-4 minutes, flip the taco to cook it evenly on both side and rest for 3 minutes.
- When the taco begins to have golden edges, remove it from the pan and place it on a curved surface. Let it takes its usual U shape until cold.
- Fill the tacos with your favorites.
Notes
- Some side good ideas I use often to fill my tacos: turkey with belly peppers and mashed steamed potatoes, or tuna with chili peppers and fresh onions.
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