Easy taco recipe: Raw dough for tacos

By Stanka Vukelić

Easy taco recipe

Today we are going to make a dough for tacos, which is very easy to make and incredible delicious. Once prepared, you can make a taco salad, or you prepare mixed vegetables and fill them into the taco pockets. Use a dip like Ajvar, basil-nut, or Mexican.

The dough is made mainly from flex seeds (or line seeds), which are best known for rich sources of essential fatty omega-3 acids. They are also rich in micronutrients, dietary fiber, manganese, and vitamin B1.

Easy taco recipe – The preparation

Preparation time: 20-30 min.

Dehydration: 9 hours

Ingredients for 8 tacos:

1/2 cup of red pepper (used best) – here I use green peppers

1/3 cup of onion

2 cups of ground flax seeds

1/2 teaspoon of sea salt

1 teaspoon of cayenne-pepper

2 cups of water

Methods/steps –

1. Chop red pepper and onion into small pieces.

2. Put them into a food processor and process.

3. Grind flax seeds in a clean electric coffee grinder; grind until powdered.

4. Put ground flax seeds in food processor with other ingredients and process until well combined.

5. Spread out on dehydrator sheets in round shape approx. 6” (15cm) in size (like a small pizza). Thickness: less then 0.5 inch (~1cm). Dehydrate at 115ºF (46ºC) for 4 hours. When the top feels dry to touch, flip and continue drying on the other side for 1 hour – this is the moment when you fold the tacos! Let dry another 4 hours until dry.

6. When dry, store in refrigerator in a sealed container. Stays good for 7 days, maybe more, we’ll never know, because it is eaten up too soon.

Options:

Instead of brown flax seeds (which I used), use golden flax seeds.

Bon appetite!

Easy taco recipe brought to you by:

organictalks.com