Spicy Beef Tacos with Coconut Flour Tortillas
Use your culinary imagination for the toppings in this dish! Prepare with the same topping ingredients listed in the Spicy Chicken Taco recipe, or be wild and experiment with some banana peppers, olives, jalapeños, or even a few chilies. Amplify the spiciness here by adding ground chipotle peppers to really blast the heat!
Yields 4–6 tacos
Beef Taco Filling:
2 cloves garlic, minced
1 pound lean ground beef
11⁄2 teaspoons black pepper
11⁄2 teaspoons ground cumin
11⁄2 teaspoons ground coriander
1⁄2 teaspoon paprika
11⁄2 cups canned diced tomatoes (with green chilies)
Coconut Flour Tortillas:
1⁄2 cup coconut flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
11⁄2 cups egg whites
3⁄4 cup almond or coconut milk
- For Beef Taco Filling: Warm garlic in a skillet over medium-high heat, then add the beef and cook until browned, breaking beef into crumbles as it cooks, about 8–10 minutes. Stir in the spices and tomatoes, cooking until most of the liquid is absorbed.
- For Coconut Flour Tortillas: Mix together the coconut flour, baking powder, salt, egg whites, and milk, and set aside for 10 minutes. Stir again and add 1⁄4 cup of the mixture to a skillet, distributing liquid evenly in pan, and cook over medium-high heat for about 1–2 minutes, until it is ready to flip. Continue cooking another 1–2 minutes and remove from pan once cooked. Repeat with the remaining tortilla batter.
- To Complete: To assemble, fill each Coconut Flour Tortilla with some ground beef taco filling. Roll to seal, and enjoy!
