Fruit Tacos with Chocolate Tortillas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Tortillas 1 cup whole wheat flour3 cups all purpose flour1 tsp. baking powder¼ tsp. salt1/3 cup cocoa powder1/3 cup coconut oil4 tbsp. agave1 ½ cups warm water Fruit Salad½ cup papaya, diced½ cup mango, diced½ cup blueberries½ cup strawberries, diced½ cup kiwi, dicedjuice from one lime
In a large bowl, sift together flours, baking powder, salt and cocoa powder. Add coconut oil, agave and warm water and mix to form a large ball of dough.
Transfer the dough to a floured work surface and knead for 5 minutes. Cut the dough in half, and continue to cut each ball of dough in half until you have 16 pieces. Roll each piece into a ball. Let the dough rest for 10 minutes.
Heat a cast iron skillet over medium heat. Do not add oil to the skillet as the tortillas need to be cooked on a dry surface.
On a floured surface, roll the dough into 16 circles about ¼ inch thick and 6 inches in diameter. Once the skillet is hot, add one round of dough and cook for 30 seconds per side. Place the cooked tortillas on a plate lined with a damp paper towel.
Continue this process until all 16 tortilla’s have been cooked.
To prepare the tacos, layer the fruit on a tortilla and sprinkle with lime juice. You can serve it as is or add any toppings of your choice.
Some topping inspiration:
shredded coconut
cashew cream
crema mexicana
melted chocolate or chocolate sauce
fresh mint
ice cream, yogurt or coconut milk ice cream
white or dark chocolate chips
almonds, peanuts, pecans or any nut of your choice
coconut butter
honey, maple syrup or agave
Serving Size: Makes 16 Tacos
Number of Servings: 16
Recipe submitted by SparkPeople user BEACH_NUT.
Transfer the dough to a floured work surface and knead for 5 minutes. Cut the dough in half, and continue to cut each ball of dough in half until you have 16 pieces. Roll each piece into a ball. Let the dough rest for 10 minutes.
Heat a cast iron skillet over medium heat. Do not add oil to the skillet as the tortillas need to be cooked on a dry surface.
On a floured surface, roll the dough into 16 circles about ¼ inch thick and 6 inches in diameter. Once the skillet is hot, add one round of dough and cook for 30 seconds per side. Place the cooked tortillas on a plate lined with a damp paper towel.
Continue this process until all 16 tortilla’s have been cooked.
To prepare the tacos, layer the fruit on a tortilla and sprinkle with lime juice. You can serve it as is or add any toppings of your choice.
Some topping inspiration:
shredded coconut
cashew cream
crema mexicana
melted chocolate or chocolate sauce
fresh mint
ice cream, yogurt or coconut milk ice cream
white or dark chocolate chips
almonds, peanuts, pecans or any nut of your choice
coconut butter
honey, maple syrup or agave
Serving Size: Makes 16 Tacos
Number of Servings: 16
Recipe submitted by SparkPeople user BEACH_NUT.
Nutritional Info Amount Per Serving
- Calories: 181.8
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 69.0 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 2.7 g
- Protein: 3.9 g
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