So on Tuesday night, while trying to kill some time, I decided to make a run to Whole Foods after work. I only needed a couple of things – some Enjoy Life Dark Chocolate Chips, some hummus, a few fresh produce items, and a rotisserie chicken. Well… $95 later… I had some great finds!
What I was most excited about:
Almond Flour Tortillas and Almond Cheese.
Now, I’ve made my own tortillas from scratch in my Mexican Cookbook from coconut flour and another from cauliflower.
While delicious and not hard to make, I totally get it, sometimes having something already done for you, even if it is pricey (yikes, these tortillas were $8 for a pack of 8!) is just plain convenient.
These Almond Flour tortillas do have tapioca flour, which I do really try to stay away from high starchy foods, and really only cook with almond or coconut flour personally. Tapioca or cassava flour does work well in a lot of recipes out there though since it binds well yet keeps the flour very light.
And then there was the Almond Cheese.
My mom had originally told me about it and had found the shredded kind – my Whole Foods only had the whole blocks of them. I bought one “cheddar” and one “mozzarella.” Now, I’m pretty sure there’s not much of a flavor difference in the two really, but they might just be the best non-dairy cheese on the market. (Note: I plan on making a chicken parm this weekend – breading the chicken in almond flour and using my other super awesome Whole Foods find, Bella Terra pasta sauce with ZERO GRAMS OF SUGAR with the mozzarella almond cheese!)
So with these two main ingredients, I was destined to have a taco night this week! I am so pleased with how they came out… these tortillas have a future in all kinds of recipes in my future! I’m thinking yummy salad wraps!
- 1 block almond cheese shredded or chopped thinly
- 1 tsp salt add more to taste
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper
- 1/4 cup water
- 2 tbsp juice of jalapeno from jar of jalapenos
- 4 slices jarred jalapeno chopped
- 1 lb peeled cooked shrimp
- 1 red onion sliced
- 1 tbsp extra virgin olive oil
- 1 tbsp mexican seasoning blend be sure there is no sugar or msg on the label!
Begin by slicing the almond cheese thinly, and add to a small saucepan on medium heat, and add the water. Allow the cheese to melt, and add the jalapeno juice. When the cheese melts, it gets incredibly thick, so if the consistency of the cheese is too thick to work with, add a little more water, just a tablespoon at a time. It's a very fine line from thinning the cheese out with water (or more jalapeno juice per your taste) to having it kind of fall apart and loose its smooth consistency. Add the dry ingredients and the chopped jalapenos, stirring frequently.
Slice one red onion and add to a skillet with extra virgin olive oil over medium heat. Allow the onions to turn golden briefly before adding the shrimp (shrimp should be cooked already, peeled, and dry.) The shrimp won't need much time in the pan at all since it's already cooked - it just needs to get warm. Add the Mexican seasoning mixture to the shrimp and onions, and combine.
We only used 5 out of the 8 in the package for our meal (Jon had 3, I had 2) for our meal. Coat a skillet lightly with extra virgin olive oil over medium heat. When the skillet is warm, add a tortilla to the pan and turn over after 3 minutes on each side. It will puff up a little like a regular tortilla.
Taking a tortilla, add a scoop of the shrimp and onions. I added guacamole, fresh salsa, and then added the queso to the top. (P.S. if you need a good guac and salsa recipe, check out my Mexican cookbook! I've got a 5 minute salsa recipe that's just like the restaurants and a guac recipe that puts anything found from a grocery store to shame!)