Fish Tacos

By July 7, 2012 March 26th, 2019 coconut flour, Mexican, Uncategorized

Testimony of the Day: A mother contacted me late Friday night in desperation in order to make her sobbing college aged daughter better. I LOVE this testimony!

“Hi Maria! I just wanted to show you a quick update after being on your diet for 5 days!! I’ve attached a before and after picture. My itchy, rashy legs have always looked their worse when i’m in a bath or shower; they are always there, but something about the hot water would make them very red and more noticeable than they already were. The “before” picture is how my legs would look while bathing for the last 3 or so years. I was so happy to take a bath tonight and realize they are almost all gone! I just wanted to thank you again for saving my skin!” Malorie

 

To get started on your path to health and healing, click HERE. 

 

fish taco

 

 MAXIMIZE YOUR METABOLISM

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fish taco

 

fish taco

 

Check out this video of what you can find in a box: Click HERE to customize your Sizzlefish order!

“HEALTHIFIED” FISH TACOS:

Mahi Mahi Fish Tacos
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • FISH:
  • 1 TBS coconut oil
  • Celtic sea salt and pepper to taste
  • 6 (3 ounce) fillets mahi mahi fillets
  • SAUCE:
  • ⅓ cup sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon minced fresh ginger root
  • ¼ teaspoon ground cumin
  • 1 dash cayenne pepper
  • ADDITIONS:
  • 1 avocado – peeled, pitted and diced
  • 1 cup salsa
  • 6 (6 inch) “healthified” tortillas, warmed (click HERE to find)
  • 1 cup chopped fresh cilantro
Instructions
  1. Heat the oil in a large skillet over medium-high heat. Season the mahi-mahi with salt and pepper. Cook the fillets in the hot oil until the fish is golden brown on each side, and no longer translucent in the center, about 3 minutes per side. Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set aside. To assemble, place a cooked mahi-mahi fillet into the center of a warmed “healthified” tortilla. Place a scoop of the avocado and salsa onto the fish, then drizzle with the sour cream sauce, and finish with a generous pinch of chopped cilantro. Serve with Bubbies Pickles!
fish taco

 

Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 15 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Keto.". Click here for Keto. http://amzn.to/2EfrECi Click here for our new Keto Courses: http://keto-adapted.com/school/

151 Comments

  • amy says:

    I actually just started on my first attempt of sauerkraut yesterday. hoping that it turns out great.

  • hjs says:

    I just purchased sauerkraut with these ingredients: sauerkraut, water, salt, sodium benzoate; so is this one not a good one? it doesn’t mention vinegar as an ingredient. thanks,Holly

  • Anonymous says:

    Congratulations! Quite a honor.

    Fish tacos sound amazing. Can’t wait to make the tortillas.

  • Bobbi Kenow says:

    Would this work in a tortilla press?

  • Anonymous says:

    Hi maria, I am wondering how I can safely put my body in ketosis in order to lose the weight i would like without depleting my body from what it needs. Also i have read that if you start a really low carb diet that you are setting your body up to adapt to that so from then on your body will gain weight when you decide to add in more carbs. Also i have read about carb cycling and restoring your glocogen levels for safety and maximun wieght loss, do you know anything about all of this to help me. I just want to start not only losing weight but also a lifestyle change that i can stick to that is very safe without ruining my bodys metabolic rate and setting myself up for a really strick diet forever in order to maintain weight loss. Thanks for your help Maria.

    • If you want to stop being a “sugar burner” you must derive energy from another source. Enter fat. When we start eating a healthy low carb diet, our bodies slowly switch from burning sugar to burning fat. This is where eating becomes an “art.” Energy must be derived from healthy fatty acids and ketones produced from foods such as coconut oil. At first the body will feel lethargic due to the mechanisms switching over; burning sugar is easy, burning fat takes a few days to adapt.

      The brain prefers to use ketones instead of glucose for energy (in Alzheimer’s the brain can no longer convert glucose for energy, coconut oil is VERY healthy for these patients!).

      Eating a very low carbohydrate diet stimulates the production of ketones from body fat; which is why people lose so much weight on this diet. Cutting out carbs and reducing protein also leads to a lower insulin level in the blood. A normal blood sugar is 1 TEASPOON of sugar in you blood. Many Americans consume over 63 teaspoons a day! If you can conquer a normal blood sugar, it reduces the problems associated with high insulin levels; insulin resistance, leptin resistance, high blood pressure, Metabolic Syndrome, weight gain, sleep issues…

      Don’t eat just lean proteins! It is not tolerated well in our body. It leads to nausea in as little as three days. A high healthy fat diet, however, is the traditional diet to sustain for a lifetime. Eating only lean protein causes excess intake of nitrogen, which leads to hyperammonaemia, which is a build up of ammonia in the bloodstream and is toxic to the brain. Many traditional societies survived on a purely animal product diet, which was naturally high in fat…they didn’t have George Foreman Grills.

      Our paleo ancestors actually consumed more fat than protein; with a ratio of about 80% calories from fat and 20% from protein. During prolonged periods of starvation or something such as marathon running, fatty acids are converted into ketones, the preferred energy source for highly active tissues like those found in the heart and muscles. Ketones provide a long lasting energy to all cells with mitochondria. Ketones are used to generate ATP. If you use glucose for energy, it needs the intervention of bacteria, ketones can be used directly.

      *Note: Using a quality REAL salt is also essential for electrolyte balance. We start skipping the salt and we get low energy. I’m not talking about pre-packaged and fast food junk salt. A Celtic Sea Salt filled with minerals will help with energy.

      The healthiest more energizing fats come from animal sources. Quality animal sources like free-range egg yolks and grass fed beef!

    • Anonymous says:

      Hi Maria
      Do you have a rough guidelines as to how much protein should be consumed. I am 50 years old and 160 cm tall.
      Thanks
      Gita

    • It depends on how much you work out and what you body fat percentage is. 🙂

    • Anonymous says:

      Hi Maria
      I don’t work out as such but go for brisk walks-3.7miles/hour, 4-5 times a week.
      Also I have noticed you are quite concsious of calories in food, what are your thoughts on this? Should one be counting calories?
      Thanks
      Gita

  • aimeezing says:

    can the tortillas be frozen?

  • Diane says:

    I made the tortillas last night and the “dough” was so sticky! I used the exact ingredients listed.
    I only ended up making 4 thickish large tortillas and it was so hard to roll them out. I also ended up baking these as they were stuck to the paper.
    They look like they turned out ok but I haven’t tried them yet. They were very labour intensive for me – What did I do wrong? Did you use Almond meal or coconut flour for the one pictured?

  • Anonymous says:

    Hi Maria
    I have been following your blog for a few months and I find it very informative and helpful. I live in Sydney Australia, so had questions about two ingredients -Jay Robb’s whey and egg white protein powders and psyllium husk/psyllium husk powder.
    1.Here in Sydney we don’t get the Jay Robb protein powders easily, can I use any other egg white protein powder. Also when you use vanilla egg white protein, can I use the unflavaoured variety with extra sweetener and vanilla extract.
    2. I haven’t seen psyllium husk powder anywhere, can I grind up the husk to a powder in a coffee grinder and expect the same results? I can’t wait to try the wraps & tortillas.
    Thank you for a wonderful blog and sharing your knowledge with everyone.
    Much appreciated
    Gita

    • Thank you for the kind words! 1. Below is a link to a post about Whey protein and why I like Jay Robb. You can use that as a guide for your search for a comparable brand in Australia. 🙂 2. Yes, If you grind them real fine in a coffee grinder, that should work. Happy Baking! 🙂 http://mariahealth.blogspot.com/2011/02/why-whey-protein-you-ask.html

    • Anonymous says:

      Hi Maria
      Thank you so much for taking the time to reply. Much appreciated:) I have since made the tortillas & ‘sub’ rolls with home ground psyllium husk and they were delicious. I used coconut flour and used coconut oil to grease the bench top and rolled out the tortillas. I’m from an Indian background and miss my rotis and chappaties. Can’t wait to try traditional additions of ‘parathas’ such as onions, coriander and chillies. I can see endless possibilities. I feel so lucky to have stumbled across your blog, and really excited to try more recipes from the 2 books that I have ordered.
      Thank you once again
      Gita

    • Anonymous says:

      Thanks Maria
      Just wanted to know if the book ‘Secrets to healthy metabolism’ with the picture of glass jars the latest edition or the one with a bowl?
      Cheers
      Gita

    • The glass jars. The most recent has a forward from Dr William Davis! Thanks!

    • Anonymous says:

      Thanks Maria
      I had posted another reply prior to this query, I dont know where it disappeared.
      I just wanted to thank you for taking time to answer my queries besides posting these delicious recipes. I have since made the tortillas and ‘sub’ rolls with home ground psyllium husk and they were perfect. I can’t thank you enough for this blog! I have ordered 2 of your books and cant wait to read them cover to cover. Now that you have clarified this book’s latest edition, that’s next on the list.
      Thank you once again
      Gita

    • Thank you Gita! I appreciate the support! 🙂

    • Anonymous says:

      Gita,

      I live on the Gold Coast of Australia and have found Designer Physique Whey Protein the best of all the protein powders in Australia. Most likely the most comparable one to Jay Robb. It comes from grass fed cows in New Zealand. I use it when making Maria’s recipes (plain whey protein isolate or chocolate or vanilla) or as my protein shake. Tastes delicious!

      Cheers,
      Mandy

    • Anonymous says:

      Thanks Mandy, That’s helpful to know.
      Gita

  • Anonymous says:

    Whats psyllum powder?

  • Anonymous says:

    Hi Maria, I was just wonderig if you got my comment about a healthy low carb diet?

  • Anonymous says:

    Maria, I can’t thank you enough for your responses and all the help and guidance your blog has given me and my family.

  • Anonymous says:

    Is organic mayo that contains soybean oil ok to use?

  • bowiechick says:

    I made a batch with the almond meal and one with the coconut flour. I didn’t find either at “forgiving” however the coconut flour was much easier to work with than the almond. They were also lighter than the almond too. Both were tasty. Either way I too found them a bit labour intensive and it is probably a good idea to set some time aside to make a big batch of these and do them up to freeze ahead. I was worried that neither would hold together well (as soccas don’t). I also dusted my work surface with extra flour and found it rolled out OK as I got frustrated with the parchment. Of course I overlooked the “greased” part of that directive. I used foil for the almond ones and they were only slightly less tedious.

    Either way, I’ll make again with coconut flour.

  • Eric Matthew says:

    Maria,

    These look great, and I’m a big fan of the “healthified” tortillas. I just can’t believe how much the carb content is reduced. Anyway, I’ll be making these soon! 🙂

    – Eric

  • Tami says:

    I love this recipe, and so does my family. We use Talapia, because we like it. I also freeze big batches of your tortillas. Love them!!

  • Stacy says:

    Maria – I love sauerkraut but just read that the fermenting process can actually increase goitrogens, and I am hypothyroid. Do you know anything about that?

    • It seems that the fermentation process probably doesn’t reduce the goitrogens but I don’t think it increases them. Per this link “Fermentation does not neutralize the goitrogens in crucifers. When foods like sauerkraut are consumed as condiments, however, the small amount of goitrogens within them is not harmful if one’s diet is adequate in iodine.” Source: http://www.marksdailyapple.com/forum/thread6744.html

    • Stacy says:

      Okay – so the sauerkraut would be ok, as long as my iodine intake is sufficient.

      Good to hear. I love sauerkraut, and after reading what you wrote about the benefits of certain brands like Bubbies, I started to crave some with the Brat Hans brand bratwursts, that are free of added sugar. With some good mustard. It is a meal that I adore. I’ll have to try this with your new hoagie roll recipe.

  • Karyn says:

    Can’t wait to try this. I miss tortillas!!

  • Caroline says:

    I made these tortilla’s! YUM! I did not find them hard to make at all. They easily pressed between greased parchment. I didn’t have time to cook them all, so I just put the leftover balls in my frig and got back to them 3 days later and they worked and tasted great!!
    Thanks again Maria!!

  • Anonymous says:

    I didn’t like this recipe as much as your pita/gyro bread recipe. I find that one much easier to work with, and I am even able to press the other recipe out on the tortilla press. I was about to throw this batch away, but added a little more coconut flour to the mix and did make a few tortillas for steak tacos though. Very filling nonetheless.

  • Alison S says:

    I have just made this using lupin flour as it is the lowest carb flour I know of and is a beautiful butter yellow. I used 3 eggs but it would have been fine with two. The last ones in the batch were more workable than the first so I will leave them to sit for about 10 mins next time.
    I needed extra flour to work it too but it was worth it as it gives another dimension to my way of eating! Lupin flour has about 11g of usable carbs per 100g. Love the Blog

  • I used coconut flour for these. 1st try I rolled it too paper thin between parchment paper and it wouldn’t peel up. 2nd one worked great, I’d roll, flip, roll flip. Then I got a phone call, 15 minutes later my dough wouldn’t stay together, I added a bit more water, I only used 1/2 cup to start with, and put in fridge to “firm up”. Took out and figured out I could smash them in my hand like hamburger buns, so I made flat outs instead. Very tasty. Thanks Marie. I may try for tortillas again with no interruptions.

  • Anonymous says:

    I am wanting to try some of your recipes. I absoultely can’t have dairy or its deriviatives(whey) or soy in my house. I have thyroid issues so no soy what so ever in my diet and my son is allergic to dairy. do you have any suggestions about replacing the Jay Robb products. I was going to buy his unflavored egg white protein powder and it has soy in it. Also the cost is totally out of our budget. When recipes call for a cup and there is maybe 5 cups in a container that hurts It costs 25.00 a container at my local walmart.
    Any help with substitutions would be helpful. Will be trying the tortilla recipe next week after I buy the physillium husks.

  • Anonymous says:

    Love bubbies everything!!

  • Kimberly says:

    I can’t wait to try these! I made the sandwich wraps today, and I really like cooking with the psyllium husk powder. They came out great and tasted fantastic! I used coconut flour and bone broth in place of water… the sandwich wraps have butter in them, though, and mine were very easy to roll and I used wax paper to roll them between, then baked them on parchment lined pans. I rolled them very thin and didn’t have any problems with them at all, really, except I didn’t keep a close enough eye on them and burnt the edges. Very easy to make… and soo good!

  • Linda says:

    This looks so amazing! My kids love tortillas, and the gluten free ones from the store are so darn expensive! I will head out to the store this weekend to find some psyllium husk.

    I’ve also been checking out your tortilla recipe, and it sounds similar…can you tell me the difference in texture (if any) and which is easier to make? Which is your go-to recipe?

    Btw, my daughter wants to be a nutritionist some day, so I am getting her your cookbooks for her birthday!

  • Kathy says:

    I just made these today (with almond flour) and they turned out great! I found that rolling them out between freezer paper (plastic coated) and putting them in the freezer until they were well chilled or even frozen made it a cinch to peel off the freezer paper and pop them in the pan. I didn’t even oil the freezer paper. Thanks for the great recipe, Maria!

  • Linda says:

    Maria, I made these tonight and they were a big hit with my kids! Even my finicky eater at 3 of them! Thank you for the recipe!

    Question about freezing–do you freeze these after cooking them in the pan? And once they’re frozen, how do you defrost them? Do you thaw at room temp, bake, or….?

    • Thank you! I love when the kids like them too! 🙂 Yes, I make a big batch and freeze them. When I want to use one I just pull it out and let thaw at room temp or if in a hurry I put under the broiler for a few seconds. 🙂

  • Cammie says:

    Any ideas why these turn out purple? When I made these with the marinara sauce, I didn’t notice that, but made just with broth, they are PURPLE. I just pretended they were blue corn, they tasted great, but not everyone in my family is so inclined.

    • Certain psyllium makes it turn purple. The NOW brand does. I know that the Jay Robb and other Organic Psylliums do not turn it purple (just grind them into a powder). Thanks! 🙂

    • Kathy says:

      Mine were kind of purple too! I’m glad to know it wasn’t just me! (and the NOW brand is what I used.) I like the “blue corn” perspective, Cammie! My family loves these…purple or not. 🙂

    • Yeah, the NOW product definitely makes them purple. I like telling them it’s blue corn tortillas! 🙂

  • Sue says:

    I made them with coconut flour and marinara sauce. I rolled them about 8 inches in diameter and topped them with seasoned ground beef and other taco fixings. The tortilla was the best part. My husband even liked them and he hates everything (just like Mikey). They rolled out nicely and didn’t stick at all. I’m glad to hear they freeze well. I have a lot left over.

    Thanks for sharing!

  • g says:

    Hi Maria! I made the tomato basil wraps and they are awesome!! Very easy to make!!! Thank you for all of your information and recipes, it is helping me get off the grains and sugar!!!!

  • Tanja Arias says:

    Hello Maria!
    Thank You for that recipe and for your blog!!
    I just made the tortillas with coconut flour and they turned out fantastic! My daughter and I made them together and it was really fun, one rolling out the tortillas (which was really easy) and the other baking them.
    I stumbled over Your blog a few weeks ago and read it regularly since then, I definitely need to get your books!
    Thank You so much for Your work!
    Tanja
    (Vienna, Austria)

  • Mrs. B says:

    Maria, I just made these tortillas today for the first time. I am absolutely in LOVE. they not only had the texture and consistency of real Flour tortillas, but they tasted amazing too. I didn’t have Marinara sauce, so I just used water, but added a little Garlic powder for taste. I happen to own a Tortilla press and it worked perfectly on them. I’m making Shrimp tacos tonight and cannot wait!!!
    Thank you!!

  • Mrs. B says:

    Hi Maria, I have another question. I was telling my Sister just how wonderful these tortillas were and when I told her the ingredients, she mentioned that she was under the assumption that Psyllium Husk was made from Wheat and therefore NOT gluten free. Can you clarify this for us. We both eat strict Gluten free and I don’t want to contaminate myself. Thanks again. (Oh and PS..this might be a little TMI, but I had a very bad case of “gas” this morning. Could this be related to the Psyllium?)

  • Miss Niss says:

    Maria, question on the fish part of the tacos. I just bought wild mahi mahi and one side still has the scale part on the fish…am I supposed to cut that part off the fish before cooking?? When i use wild salmon i cook i just usually broil it and then that part just kinda falls off after its done cooking. I’ve never done mahi mahi before so I wanted to make sure I do it right! thank you!

  • Just made the tortillas with coconut flour. Delicious!
    Great to have another GF option for wraps.
    Rolled them out between freezer paper with a quick spray of oil. Not very pretty but who cares!
    Thanks so much!

  • Just made the tortillas with coconut flour. I used my tortilla press and everything worked perfectly!!! They are delcious! Thank you so much for another fantastic recipe!!! 🙂

  • Alejandra says:

    Oh Maria, Maria, I LOVE your blog. I am from Mexico but I am living in Canada at the moment (are you in Canada?), so I have no problem cooking all these non-mexican recepies but what am I going to do when I go back to Mexico??? I love this new diet carb healthy life style BUT what am I going to do with out tortillas!!! *sobbing* I just can´t imagine my life with out corn tortillas made the traditional way (nixtamalization) which says helps with all the toxins. Can you help me on this one?

    http://www.cookingissues.com/2011/03/09/mesoamerican-miracle-megapost-tortillas-and-nixtamalization/

    I mean, so much of our food is based on CORN *sobing again* I know corn is bad, but I´m just so worried I am going to miss on so many delicious mexican dishes (this is when I worry about my will power). You present these good healthy type of tortillas, but honestly, they are not the same. Will my life be a lot less healthy if I do NOT give up tortillas?? I am on a huge dilema here lol I love tortillas and all the heatlhy things I can do with them. Darn! The only unhealthy ingredient would just be the tortillas *sobing and more sobing* I can give up the rice, the beans, and all other high carbs but tortillas?

    Any thoughts please, please?? Help 🙁

    • That is tough. Modern corn is pretty much all starch. I researched a bit and the carbohydrate content of corn after nixtamalization is pretty much the same. It really depends on what your metabolism is doing and what your goals are (Weight loss, maintain, etc). If you omit the beans and rice and have a 6 inch tortilla and you aren’t trying to lose weight, that is about 12g carbs so you could include that in a days carb count. I would just try one and see how your body reacts and go from there. 🙂

  • Dana says:

    I love your website Maria! It’s full of recipes for foods that I love and miss!

    I just tried to make these wraps and I’ve had a problem with them being too sticky to roll, even after leaving it for almost an hour. I’ve had some success with using non-stick foil and a non-stick rolling pin (rather than the parchment, which didn’t work for me at all), but then I would have to put the wraps in the oven to bake a little, in order for me to peel it off the foil. All of that’s labour-intensive, but the end result was worth it. But, I’m wondering if there’s not an easier method, something else I can try that might work. More almond flour? (Or, maybe the coconut flour version is easier?) I see that some people have used a press. I’d definitely invest in one if I knew that that would work. Any thoughts?

    I grind my own blanched almond flour….maybe store-bought is better?

    • A press can be helpful. You can try reducing the liquid as homemade almond flour is typically a little wetter. 🙂

    • Dana says:

      Thanks! I’ll definitely give that a try. It seems that so much of this gluten-free baking is trial and error, but I’m determined to master it!

      (Also, it seems that your books are hard to find in Canada. I haven’t had any luck!)

  • Anonymous says:

    Maria,
    Just wanted to say thank you for offering so many great recipes. I’m new to this grain free low carb way of life and so far I think it’s amazing! I’ve already lost 10 pounds and it’s only been a little over 3 months. Each new recipe of yours I try taste better than the last. I think your Blueberry Morning Cereal is fantastic! It’s my favorite, or wait maybe it’s your pizza. No, its definitely the chocolate zucchini muffins. I bought 2 of your books and will be purchasing more soon. Again, thank you.

  • Anonymous says:

    Love bubbies sauerkraut. I eat it for a snack.

    Dana

  • Frognosis says:

    Hi Maria,

    Just made these this afternoon. Very ugly and a little bit clumsy but delicious! Shouldnt take too long to perfect these. Oh, and I used a wine bottle to role them and some extra virgin olive oil!.

    Cheers

    Mike

  • Anonymous says:

    I read most of then other replies, decided to go with coconut flour, following the recipe to the letter. Separated into 10 balls but thought they were way too small. Mushed together every two and ended up with 5 ‘normal’ sized tortillas. I sprayed baking paper with oil and rolled them in between, leaving them in the paper until they were all rolled out. Cooked them in a pan lightly greased with coconut oil exactly as Maria wrote. No problems at all. Different brands of coconut flour or eggs size will require more or less flour. Yet another recipe from Maria that goes to my keepers file. Thank you!

  • Anonymous says:

    Hello Maria,

    I was diagnosed with Hypothyroid. I have been looking to make some changes in my diet and I came across your blog and I love it. I just purchased one of your books. I would like to know if using Jay Robb Whey Protein powder would be a problem since it contains Soy?

    Thanks,
    GG

    • Thank you! It is a very very small amount (soy lecithin is in almost everything). But look for their new formulation because they recently started using sunflower lecithin. 😉

  • Randi says:

    this recipe worked out great with my tortilla maker. I used coconut flour and 4 eggs. thanks!

  • Anonymous says:

    Loving the site! I had 2 questions

    Are these flexible enough to make enchiladas with and also I couldn’t find this on here (im sure its asked a lot) but can I use normal sea salt or kosher salt in place of Celtic sea salt?

  • Anonymous says:

    Hi Maria,

    I just made this tortillas and they came out great!
    Thanks so much for the awesome recipes:)

  • ALEIGH says:

    Do you have a recipe for fermented pickles? It’s cucumber season!

  • Mary says:

    What is the easiest way to just print the recipe? Is there an easy way? I have such difficulty with this.
    Thanks all!

    • cemmerich says:

      I am working on updating my recipes with the new plug-in (you can see it on my new posts). It has a print option. It will take some time to update older posts, but all new ones with have it. 🙂

  • Mary says:

    Thank you. I’m so relieved. I’ve been writing some of them out longhand after trying every print option I knew.
    Thanks again for all you do!!!

  • Jo White says:

    Hi Maria, many of us have made (and adore these tortillas). Could we have permission to reproduce this on our web’s recipe section (in the baking and Celebrity Chef sections) with credits to you and a link to your site?

    Kindest regards……………Jo

    • cemmerich says:

      Hi, That would be great! Typically the etiquette is to share my photo and then link to my site for the recipe. Or modify it to your liking and then link to the original. If you re-post my entire recipe, there is no reason to come to my blog. 🙂

  • Roxanne W says:

    Hi Maria,

    I’ve just tried your Healthified tortilla recipe with my homemade “donairs.” – simply awesome – they hold together SO WELL !!! However, I am still using a store bought “Donair Sauce” which has 12 g per 2 tsp serving. Since I use lots of sauce – it really makes the donair – the carbs really add up. Here is a sauce recipe I found online with sugar in it:

    http://recipes.sparkpeople.com/recipe-detail.asp?recipe=263043

    2/3 cup canned milk (evaporated is best) not low fat, or it won’t set properly
    2/3 cup sugar
    1/4 cup white vinegar
    1/2 tsp garlic powder

    Can you suggest which sweetener(s) might be best to replace the sugar and how much of each one ?

    Also, I’m really enjoying your ebooks – so handy to just put my computer on the table next to the counter where I’m measuring out ingredients and refer back to your recipes – and what gorgeous colored pictures!

    Thanks for your help,
    Roxanne

    • cemmerich says:

      The sugar could be subbed for Swerve. The evaporated milk is tougher. I have a sweetened condensed milk recipe coming soon (using coconut milk). 🙂

  • […] Tortillas (regular or gluten-free which you can find in most health food stores OR make your own using THIS RECIPE) […]

  • Patti N. says:

    Maria

    We have/bought your “slow cooker” book which we bought at your house. I wanted to make the tortillas but the recipe in the book has 2 TBS butter but does not mention it in the directions. Went to your site found this recipe which does not have butter?? Does the book have a typo and there should not be butter in the recipe?? Please let me know?? Thank you

  • Patti N. says:

    Maria

    I used the 2 TBS of butter that was mentioned in the book, just put it in the water, they came out great. Will make these again and try other flavors and spices to give them a little more taste. They taste good as is just like to try different things. I know that you mentioned the marinara sauce which is great idea for changing the flavors so it got me to thinking of other ways. Thank you for all that you have done, you have helped us on our path to the new life style change.

  • Fernanda says:

    Are you sure there are no substitutions for the husk powder because I really want to make these today, but that is the only ingredient I am missing or could you possibly make a recipe without the husk powder because I can’t buy it sadly.

  • Molly says:

    What is the shelf life of these and should one keep them in the fridge or counter?

  • Anonymous says:

    Can you use only egg whites for the coconut flour ones?

  • Cheryl says:

    Really good! Passed the 12 year old picky eater test! 🙂

  • Roxanne W says:

    Hi Maria,
    I just received my “IMUSA VICTORIA-85008 Cast Iron Tortilla Press Pre-Cured 8-Inch” (per your link to Amazon) by courier today. It’s awesome – turning out perfectly shaped circles, with an even thickness, in just a couple of seconds each! So impressive! And so much easier than rolling out by hand! I use the coconut flour version of your tortilla recipe because I find it less sticky to work with than the almond meal version. I like your idea of using parchment paper to protect the top & bottom of the press (except for once, when I forgot the top parchment piece before pressing, oops) as it makes cleanup afterwards a breeze. A couple of other tricks: I flatten the dough ball a bit before putting it in the press, and also place the dough ball a bit towards the back of the press, so it comes out centered. It’s great to have such a nice soft tortilla that will hold all my fillings. Thanks a million for this first rate recipe as well as the suggestion for your favorite tortilla press!!!

  • Dawn says:

    Made the tortillas tonight and they were good!! I made the almond ones and didn’t have any problems, but will be investing in a press because I’ll be making these a lot.

  • lori says:

    This recipe is delicious. We love the delicate taste of the fresh ginger with the fresh cilantro. I will have to make a batch of the tortillas to store in our freezer. Do you have a tortilla press for sale in your Amazon store? Thanks for your artistry in cooking low carb!

  • Sandy says:

    Do you think I could lay this over a bowl and bake it? Like a large taco shell?

  • Allison says:

    After reading the reviews, I decided that if I was going to go through all the work to make a batch, I was making a double batch. And boy am I glad I did! These are delicious! I initially had a hard time as they stuck to parchment paper and silicon baking mats, regardless of how much I sprayed them with oil. Then I decided to try rolling them out between two pieces of Saran Wrap (no oil). Worked like a charm! I got them paper thin and the plastic wrap peeled right off with no problems! Thank you once again for a great recipe!!
    One question…is the carb count for the coconut flour tortillas listed as total carbs or net carbs? As good as they are, I sure hope that’s the total carbs 🙂

  • Anne says:

    Hi Maria, I just made your tortillas. They turned out just as you said but they were very small. I cut the recipe in half and only made 5. Maybe that made a difference. I rolled them as thin as i could get them and the finished product is still quite thin. I made the almond ones. Also in my book it says 2 tbs butter in the ingredients and was a bit stumped as i could not find where it went. However it noticed in your recipe on this site it has been cut out. I am doing very well on you HFLC regime and have just ordered 3 of your cook books plus Keto-Adapted. I already have Keto-Adapted on Kindle buts its too hard to go back to find something. I’m 67 years old and have quite a few problems but with some of the supplements you recommended i am now off Pariet and Normacol. Hope to be off the rest eventually.
    I live in Perth and we don’t have a lot of your foods but am sourcing out stuff as i go. So far i have lost about 4kg and have around 16kg to go. I am so glad i stumbled on your site. You go to a lot of effort to help everyone. Thank you

  • Matt says:

    A couple things:
    1) These tortillas are simply the best I’ve had in quite a while
    2) Did you know that if you add 2 tsp of baking powder to the almond flour recipe (using egg whites), divide it into fourths, make the dough into patties, and bake at 350 you get some great hamburger buns? I was inspired one time and tried it. They’re great!

  • Sharon says:

    Made the fish tacos tonight and the tortillas turned out perfectly…delicious! We’ve missed tortillas…..Thanks Maria for another great recipe!

  • Janet t says:

    hi maria, what are the calories and fat and protein and carbs on these? thanks janet

  • Vanessa says:

    What korean salted shrimp do you use for you kimchi?