So I got to watching a movie on Netflix today, Chef. A good flick, written directed, and starring Jon Favreau. I suggest it as it not only has many food porn shots, from fine dining plates to food truck fantasies, it also has a great storyline that follows a family and particularly to bond between a father and son.
Anyhow, it got my thinking of all the food trucks in Highland Park, the area I found an air bnb to stay at during the Bulletproof Coach Training class and biohacking conference last week. I’d say at least half of the food trucks I saw there and in Pasadena were taco related. So, in honor of the food trucks of Cali, I made Bulletproof Tacos.
Starting off I threw some onion in the cast iron. 75% of my meals seem to start this way.
Then I started the tortillas. Here’s the breakdown:
Makes 5-6 7″ tortillas
1/4 cup coconut flour
8 egg whites
1/3 cup coconut/almond/raw dairy milk
Dash baking soda
Mix well and let sit 5-10 minutes to let the flour absorb the liquid. Should be the consistency of crepe batter. So runnier than pancake batter.
Then I buttered a small Earthpan nonstick skillet and poured a thin layer in and let cook for about one minute without touching it. Flip it with a rubber spatty and do 1 more minute.
I stacked em up in the oven set on 150 while my deer/pastured pork taco meat cooked with the onion and a little seasoned cabbage.
I of course enjoyed a shift drink, as every cook I’ve ever known does.
And to top it off a little fresh iceberg, jalapeños, and diced tomato.
It’s meals like this that remind me why bulletproof/healthy living is an easy choice. This was way more satisfying than taco bell or the Mexican joint down the road and I felt great after eating it. It took me about 20 minutes to prep and cook and 5 to clean.
The only thing that would have made it better would be some homemade guacamole which I forgot about until about halfway through my first taco. I do believe the tortillas could handle it no problem, not one split on me.
And that’s a wrap.
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