Fruit Tacos with Chocolate Tortillas

Original Recipe found here.

Tortillas

  • 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

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