Tacos are one of my favorite foods! So, naturally, I think it would be great if my daughter loved tacos, too! Unfortunately, due to her wheat and corn allergies, we have not been able to find a single tortilla that she can eat – which means no tacos for her.
However, she does really like taco meat – she just usually eats it plain or with shredded (vegan) cheese on top. The more my husband and I have tacos around her, the more curious she has become in our tortillas. This spurred our need for an allergy safe tortilla.
I have to admit – my husband took the lead on this recipe. He researched some ideas and did our first trial run, and they turned out great! We have made a few tweaks since then to get the right taste and consistency. While these are quite different from a traditional flour tortilla, they are a tasty alternative that allow some much needed food freedom.
INGREDIENTS
- 1 cup quinoa (soaked and rinsed)
- 1 cup water
- 1 teaspoon taco seasoning (check out my taco seasoning recipe here)
DIRECTIONS
- Place 1 cup of quinoa in a bowl with water. Stir until all the quinoa is wet. Cover bowl and let quinoa soak for 6-8 hours.
- Drain and rinse quinoa.
- Place quinoa, water, and taco seasoning in a blender. Blend until smooth.
- Warm a small nonstick pan on the stove to medium-high heat.
- Spoon 1/4 cup of quinoa mixture onto the pan and spread out evenly into 4-5 inch tortillas.
- Let cook until the top no longer looks wet, then flip and let cook about 2 minutes. Flip again to the first side and let cook for an additional minute.
- Transfer to wire rack to cool.
- Serve immediately or store in an airtight container and place in the refrigerator.
This recipe yields about 8 – 10 tortillas.
These tortillas work great for tacos! Our two year old loves them, and it makes my heart so happy knowing she can finally eat tacos with us!
Tag @lactating_coconuts on Instagram with a photo of your quinoa tortillas!
Lactating Coconuts 
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