Tonight I made tacos from recipes at Simply Clean Cuisine. The ingredients I used were not necessarily clean, but these recipes make great homemade meals! I used Kim’s taco seasoning and flour tortilla recipes. I’m going to share the recipe here the way I made it for the tortillas. You can click on over to get her taco seasoning recipe. I didn’t change a thing on that one. I love the taste of the tacos made with the seasoning. It’s a bit spicy for the kids, though. This time I doubled the recipe so I have enough to make another batch or two of tacos. Yum!
Kim and a few of her followers were talking about what substitutions could be used instead of lard for her recipe. I decided to give coconut oil a try as a substitute. Don’t worry, there’s no coconut flavor! The taste of these tortillas is amazing! The only drawback for me was that they were not very flexible. I’m not quite sure what I could do differently since this is the first time I’ve made them. I think next time I may even mess around with substituting corn flour instead of all-purpose flour to make corn tortillas. Buddy even asked for an extra tortilla because he liked them so much. They’re very filling but not extremely high in calories. I ended up making 14 tortillas so with the ingredients I used, My Fitness Pal said that each tortilla was 146 calories each. I think I totally could have made them smaller/thinner to make them less calories.
- 3½ cups all-purpose flour
- Extra flour for kneading and rolling
- ¾ cup coconut oil
- 2 teaspoons salt
- 1 cup lukewarm water
- Melt your coconut oil in the microwave for about 20 seconds.
- Blend the flour and the oil in a large bowl using your hands.
- Mix the salt and water in a separate bowl.
- Slowly mix salt & water mixture into flour, using your hands.
- Once the liquid is fully mixed into the flour, knead until smooth on a lightly floured surface.
- Divide dough into 12 pieces and roll into flattened balls. If you want taco sized tortillas (say 6″, you might go 18-20, for somewhat larger 15 pieces, for burrito sized, 10-12 – it depends upon the thickness and size combination you like)
- Heat griddle until hot. You will have to find the sweet spot somewhere in the medium-high area for cooking the tortillas.
- Roll out a ball of dough into as close to a circle as you can (I don't think I got one single circle! I got the closest when I pounded out the ball of dough with my hand before rolling) and place on griddle or skillet.
- Cook on first side until the tortilla starts to bubble, then flip.
- If it didn’t brown enough on the first side, you can flip it again. It should be browned in random areas, not across the whole surface.
- Place tortillas in a bowl or tortilla keeper wrapped in a towel. They will stay warm for a long time that way.
Keep an eye on Simply Clean Cuisine for some more awesome recipes! How do you make tacos at home? What kind of seasonings do you use? I grew up using Lawry’s Taco Seasoning packets, but I don’t think I’ll ever go back!