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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 152.0
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 417.1 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 7.6 g
  • Protein: 6.5 g

View full nutritional breakdown of Raw Taco Shell calories by ingredient
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Raw Taco Shell

Submitted by: MILLERSIMPSON

Introduction

Adapted from the following website: http://www.welikeitraw.com/rawfood/2006/11
/soft_corn_torti.html
Adapted from the following website: http://www.welikeitraw.com/rawfood/2006/11
/soft_corn_torti.html

Number of Servings: 4

Ingredients

    2 Cups Fresh Corn Kernels
    .3/4 Cup Chopped Yellow or Red Bell Pepper
    1/8 plus 1/2 Cup Golden Flaxseed, Finely Ground
    1 Tablespoon Lime Juice or one real lime packet
    .5Tablespoon Ground Chili Powder
    .75 teaspoons Sea Salt
    .5 teaspoons Ground Cumin

Directions

For the corn tortillas:

In a food processor, chop the corn and bell pepper. Add the remaining ingredients and process until almost smooth.

Divide the dough onto two Teflex-lined dehydrator trays and spread to the edges using an offset spatula. Dehydrate at 105 F for 3 to 4 hours. Flip the Teflex sheets over onto the tray and carefully peel away the Teflex. Place back in the dehydrator for about 2-4hours.

3 When the tortilla is completely dry on both sides but still pliable, remove it from the dehydrator and place on a flat surface. Use a round cutter or small plate about 4 inches in diameter and trace around it with a knife to cut round tortillas. You should have about 9 tortillas per 14-inch tray. Keep the scraps to add to a salad or just eat them plain as a snack.


Number of Servings: 4

Recipe submitted by SparkPeople user MILLERSIMPSON.






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