paleo taco shells? dave byrd says hell yeah.
you may know that tacos are a very important part of any powerlifter’s diet. it’s no surprise, then, that CFSBK house record holder dave byrd has figured out how to incorporate them into his paleo lifestyle.
dave sent me a shot of his homemade lunch the other day: a paleo taco (made with coconut flour, cumin, eggs, lime juice, and baking powder) he filled with leftover brisket and some lamb/chicken meatballs. rounding it out are homemade guac and a side of cauliflower mash.
excuuuuuuuse me, mr. work-from-home kitchen master extraordinaire!!

here’s the taco shell recipe from Mark’s Daily Apple:

Ingredients: 
1/4 cup plus 2 tablespoons water
2 eggs
2 tablespoons olive oil
1 teaspoon lime juice
2 tablespoons coconut flour
1/4 teaspoon baking powder
1/2 teaspoon cumin
1/4 teaspoon chili powder
Instructions: 
Whisk together water, eggs, olive oil and lime.
Mix together coconut flour, baking powder, cumin and chili powder.

Slowly pour wet ingredients into the dry ingredients, whisking as you pour so clumps don’t form.
Heat several tablespoons of olive oil over medium high heat. When the  oil is hot, pour 1/4 cup of batter in the pan, tilting pan so the batter  spreads thinly.




Let the batter sit untouched for one minute then put a lid on the pan  and cook one minute more. Flip the tortilla and fry for 2 more minutes.

paleo taco shells? dave byrd says hell yeah.

you may know that tacos are a very important part of any powerlifter’s diet. it’s no surprise, then, that CFSBK house record holder dave byrd has figured out how to incorporate them into his paleo lifestyle.

dave sent me a shot of his homemade lunch the other day: a paleo taco (made with coconut flour, cumin, eggs, lime juice, and baking powder) he filled with leftover brisket and some lamb/chicken meatballs. rounding it out are homemade guac and a side of cauliflower mash.

excuuuuuuuse me, mr. work-from-home kitchen master extraordinaire!!

here’s the taco shell recipe from Mark’s Daily Apple:

Ingredients:

  • 1/4 cup plus 2 tablespoons water
  • 2 eggs
  • 2 tablespoons olive oil
  • 1 teaspoon lime juice
  • 2 tablespoons coconut flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder

Instructions:

Whisk together water, eggs, olive oil and lime.

Mix together coconut flour, baking powder, cumin and chili powder.

Slowly pour wet ingredients into the dry ingredients, whisking as you pour so clumps don’t form.

Heat several tablespoons of olive oil over medium high heat. When the oil is hot, pour 1/4 cup of batter in the pan, tilting pan so the batter spreads thinly.

Let the batter sit untouched for one minute then put a lid on the pan and cook one minute more. Flip the tortilla and fry for 2 more minutes.

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