Raw Taco Shell
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
2 Cups Fresh Corn Kernels.3/4 Cup Chopped Yellow or Red Bell Pepper1/8 plus 1/2 Cup Golden Flaxseed, Finely Ground1 Tablespoon Lime Juice or one real lime packet.5Tablespoon Ground Chili Powder.75 teaspoons Sea Salt.5 teaspoons Ground Cumin
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.
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.
Nutritional Info 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
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