I will get to the Aquafaba in just a second, but let’s talk about these taco shells.
I have always liked tacos but ever since going gluten-free a few years ago I have missed the texture and fold-ability (totally a real word, trust me) of regular flour tacos. I usually use corn tortillas, which are good but they just aren’t the same as flour tortillas.
There are plenty of recipes out there for Paleo versions of taco shells and I have tried a few of them and they are really good. Pretty much all of them though use eggs and while that’s not a bad thing if you eat eggs, it poses a problem if you don’t. Sure, it is really easy to find egg free taco shells at the store or online, but they more often than not have some weird ingredients that I would rather not consume.
Then I read about aquafaba.
Yes that’s a real word and it isn’t as exotic or strange as it sounds. Technically it’s just the liquid that beans are cooked in. So bean juice to be precise. Bean juice apparently doesn’t sound appealing so people have started calling it aquafaba. Whatever floats their boat. The important thing to me is that aquafaba acts like eggs in most recipes, plus it’s fairly easy and cheap to get. You can either buy canned chickpeas and reserve the liquid they are sitting in or cook your own chickpeas and save that liquid.
Armed with this new “fancy” ingredient, I decided to take a stab at making egg free, gluten free, soft taco shells. Luckily I struck success with my first batch and now I have a simple go-to soft taco shell! Now just a few quick notes:
- These don’t have the same taste as regular flour shells, but that isn’t a huge problem for me. I actually really like the taste
- You can use canned chickpea liquid if you don’t want to cook your own beans and save that liquid like I did.
- You want your plantains to be slightly yellow. Not super green and not brown. The really green ones won’t blend as well and the brown ones will give you a sweet taco shell and that might not be what you’re looking for.
Ok enough talking about bean juice, let’s make some tacos!
Soft Shell Tacos
- 1 large plantain, slightly yellow (you can also get a few small plantains, you want about a pound once it’s peeled)
- 6 tbsp aquafaba (either from a can of chickpeas, or cook your own beans and reserve the liquid)
- 3 tbsp melted coconut oil
- juice of one lime
- a pinch or two of salt (based on your salt preference)
- Preheat oven to 350. Peel and cut your plantain into bite size chunks. Add everything into your blender or food processor and blend until everything is smooth. You want it to look sort of like pancake batter.
- Line a large baking sheet with a Silpat or parchment paper. Scoop about 1 tbsp of batter out onto the baking sheet. With the back of a spoon, spread out the batter into a fairly thin circle. Don’t leave it too thick or it won’t cook through and don’t spread it too thin because it will just burn. You have to be like Goldilocks and get it jusssttttt right 🙂
- Do this a few more times, you will have to work in batches because you will only be able to fit 4 to 5 shells on the pan at once. Bake for 8 minutes.
- Remove from oven and let them cool for at least five minutes. Now this is the slightly tricky part, but just have patience at it will all be just fine. Slowly peel the shells off the baking sheet and move to a wire rack to cool. If you notice the shell starting to stick just use a spatula to help loosen it from the pan. As long as you let the shells cool a bit before you lift them up you shouldn’t have too much of a problem.
- Repeat until you have used all the batter.
I used two baking sheets when I made these so I could make more at once, but you can work in batches too. Once the shells are totally cool fill them with your favorite taco filling and enjoy!
Have a great Friday and an awesome weekend! Don’t forget to wish your mom a Happy Mothers Day on Sunday!