Fruit Tacos with Chocolate Tortillas

Original Recipe found here.


  • 1 cup whole wheat flour
  • 3 cups all purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1/3 cup cocoa powder
  • 1/3 cup coconut oil
  • 4 tbsp. agave
  • 1 ½ cups warm water

Fruit Salad

  • ½ cup papaya, diced
  • ½ cup mango, diced
  • ½ cup blueberries
  • ½ cup strawberries, diced
  • ½ cup kiwi, diced
  • juice from one lime
  • Or whatever type of fruit you have or want to use. I’m actually just using frozen berries. 

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. 

Store the tortilla’s in a sealed container in the fridge for up to 3 days or store them in the freezer.

Yield 16 tacos


Salsa Chicken

Original recipe found here.


1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa
1 package taco seasoning (I used 1 Tbsp of my homemade taco seasoning)
1 cup sour cream
cilantro, for serving (optional) (I also added a little shredded cheddar-jack, black beans and scallion on top)


Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined. Add any other desired ingredients, i.e. beans, corn, onions, peppers, etc.

Chicken Alfredo


3 tablespoons sweet butter
2 tablespoons olive oil
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated Parmesan cheese
3/4 cup mozzarella cheese
1 (12 ounce) box angel hair pasta
2.5 Chicken breasts, grilled (cut into strips or cubes)


1 Melt butter in medium saucepan with olive oil over medium/low heat.
2 Add the garlic, cream, white pepper and bring mixture to a simmer.
3 Stir often.
4 Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
5 When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
6 While the sauce cooks, boil noodles for 3-5 minutes.
7 Place pasta and fresh grilled chicken breast on serving plates and spoon sauce over pasta.

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