Grain-Free Tortillas (almost AIP)

One of the companies I was most excited to check out at the Expo was Siete. Siete was started by a Mexican-American family of seven (hence “Siete”) who used a grain-free diet to help one of their members recover from autoimmune conditions. Of course traditional family foods really needed tortillas! Today just happens to be National Taco Day, so it’s perfect timing for sharing them with you (even though it isn’t tacos I made with mine). (Random side note: it’s apparently also National Vodka Day. I don’t think vodka & tacos sounds like a very good combination.)

Siete currently has three varieties: Almond Flour, Cassava & Coconut, and Cassava & Chia. All of these are grain-free and paleo. None of them are AIP (autoimmune paleo/autoimmune protocol), but the cassava ones are close. The Cassava and coconut have xanthan gum; the cassava and chia have no gums but are held together by the chia seeds. So if you’re on an AIP-ish diet, but not super-strict, either of those might be a good option for you. I was able to bring home a package of the Cassava & Coconut from the Expo (free — full disclosure), and I ate the whole package myself over a day-and-a-half and didn’t seem to have any digestive issues.

This is, of course, the ingredient list for the variety I tried; the others will be a little different, but this should give you an idea.

Quesadillas

I just threw together some pretty simple cheese quesadillas. (Lest I should confuse anyone, cheese is not AIP-legal; hard cheeses are something I’ve already reintroduced.) We usually do these in a cast iron skillet, and then no fat is needed, but mine wasn’t accessible so I used the stainless steel skillet. A couple time I made mine with grassfed butter; the other times I made them with this garlic-flavored coconut oil (which I also was given at the Expo, ‘though by a different company).

These are super-easy. Add oil to the (hot) skillet, if necessary. Toss in one tortilla, spread shredded cheese across it, then top with a second tortilla. Cook it ’til the cheese is melted and the bottom tortilla is browned, then flip it and let the second side brown.

That’s it!

You can also add cooked, shredded chicken, chopped veggies, etc., but I wanted quick. If you’re not AIP, you can also dip these in salsa. The easiest way I’ve found to cut up quesadillas is with a pizza cutter.

Tacos

I haven’t had tacos (or “soft tacos”/enchiladas/burritos) for a while, because I couldn’t have the tortillas or the seasonings. Now that we have a tortilla option, I can try out one of these AIP taco seasonings. Having not tried any of them yet, I can’t vouch for them, but I thought I’d go ahead and share in case you want to try tacos (or taco salad) for Taco Day.

Rachael at Meatified has a track record for good AIP recipes, but her taco seasoning uses some unusual ingredients you might not already have in the house.
Adrienne’s blend over at Whole New Mom is pretty simple and uses common ingredients, but might be lacking in pungency compared to traditional blends.
Meg at Be Paleo has a taco seasoning blend that seems more complex than most but probably doesn’t use anything you don’t keep on hand (assuming you keep a fairly well-stocked spice cupboard).