AIP soft veggie tacos on green cassava tortillas with cilantro-coconut sauce

You mix cassava flour with a little coconut flour, blend the water through a handful of cilantro until it turns the dough a real garden green, and roll rounds thin enough to fold soft around whatever you pile inside. Taco night rarely survives the early weeks of AIP, and getting a version of it back changes more about a week than a taco has any right to. These hold together in your hand the way the wheat kind used to.

Avocado is where the fat in this meal comes from, and that fat is what lets your body actually put the vitamin K and carotenoids in the arugula to use, instead of letting them pass through unused. Cilantro works double duty here, in the dough and in the sauce, one of the few AIP herbs with enough flavor to anchor a whole plate on its own.

Roll thin, fill with color, pale avocado, the blush of a ripe peach, a dark fleck of cilantro, and eat this one sitting down at an actual table the way taco night is supposed to go.

Ingredients

For the green tortillas (makes 6):

• 1 cup cassava flour
• 1 tbsp coconut flour
• 3/4 tsp sea salt
• 1/2 tsp AIP baking powder (corn-free, aluminum-free)
• 2/3 cup lukewarm water
• 1/2 cup packed fresh cilantro
• 3 tbsp extra virgin olive oil
• 1/2 tsp apple cider vinegar

For the green sauce (makes about 1.25 cups):

• 1 cup full-fat coconut milk
• 1 cup packed fresh cilantro
• 1.5 tbsp lime juice
• 1/2 tsp sea salt

For the fillings:

• Baby arugula
• Firm peaches, julienned
• Avocado, sliced
• Cucumber, sliced
• Cilantro, for garnish

Method

Stir the cassava flour, coconut flour, salt, and AIP baking powder together in a bowl. In a blender, blend the lukewarm water, cilantro, olive oil, and apple cider vinegar until smooth and green. Pour the wet into the dry and knead briefly into a smooth dough.

Divide the dough into 6 balls. Roll each one thin, to about 6 inches across, between two sheets of parchment. A tortilla press, a rolling pin, or even a flat-bottomed jar all work.

Heat a nonstick skillet over medium-high and dry-cook each tortilla about 2 minutes per side, until golden-spotted. Stack them as you go.

Blend all the sauce ingredients about 30 seconds, then chill until you are ready.

Fill the warm tortillas with arugula, peach, avocado, and cucumber, drizzle with the green sauce, and finish with a little cilantro.

Make-ahead and storage

The tortillas keep in the fridge or freezer with parchment between the layers; rewarm them in a dry skillet. The sauce keeps about a week refrigerated and firms up cold, so let it sit at room temperature a few minutes before serving. If cilantro is not for you, spinach or basil work in both the tortillas and the sauce.

Oven note

There is no separate appliance version for this one. The tortillas are dry-cooked in a skillet, which gives the right soft, foldable texture; an oven or air fryer tends to dry them out. Stovetop is the method here.

*Adapted from asquirrelinthekitchen.com*