Tacos with Homemade Rice Flour Tortillas
These rice flour tortillas stay moist and do not tear apart easily when they cool off. Fill the soft tortillas with taco meat and a variety of fillings and toppings for a fun party!
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The batter made of rice flour and potato prevents the tortillas from hardening, and maintains its moisture until they are cool and ready to be served.
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All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
4 servings
Ingredients
For the batter
| ½ (100g) | potato (about ⅔ cup) |
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| ⅔ cup (100g) | rice flour |
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| Pinch of salt | |
For the taco meat
| ½ teaspoon (2g) | baking powder |
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| Leafy lettuce, as needed | |
For the salsa
| 2½ teaspoons (10g) | sugar |
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| Sliced lemon, as needed | |
| ½ cup (130ml) | milk |
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| Shredded cheese, as needed | |
| Olive oil, as needed | |
| 1 teaspoon (5g) | garlic, minced |
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| Tabasco, as needed | |
| 10oz/300g | ground pork |
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| ½ (70g) | onion, minced (about ½ cup) |
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| 1½ teaspoons (6g) | diced tomato (about 1 cup) |
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| ½ (14.5oz/411g) can | Worcestershire sauce |
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| 2 teaspoons (9ml) | soy sauce |
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| 1½ tablespoons (27ml) | ketchup |
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| 2 tablespoons (30g) | sake Japanese rice wine |
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| 1½ tablespoons (22ml) | chili powder |
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| 1 teaspoon (3g) | Roma tomatoes, diced (about 2 cups) |
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| 7-8 (450g) | green pepper, diced (or 1 jalapeno pepper, seeded and chopped, about ¼ cup) |
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| ¼ (40g) | red bell pepper, diced (about ¼ cup) |
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| ¼ (40g) | onion, minced (about ¼ cup) |
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| ⅓ (50g) | salt |
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| ¾ teaspoon (4.5g) | lemon or lime juice |
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| 1 tablespoon (15ml) | |
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Directions
For the batter
Peel and finely grate the potato in a medium bowl. Add rice flour, baking powder, sugar, salt, and milk. Mix well.
In a non-stick skillet over medium-heat, pour 1 ladle-full batter, spread evenly and cook. When the bubbles start to show on the surface, flip and cook both sides until parts turn lightly brown. ２Repeat and set aside.
For the taco meat
In a skillet over medium-high heat, add olive oil and garlic. When fragrant, add ground pork and onions and cook. Add salt and sugar to taste.
For the salsa
Combine the rest of the ingredients to the mixture and cook over low heat, until the liquid evaporates and the mixture thickens.
Mix all the ingredients in a bowl. Store in an airtight container and leave in the refrigerator for 1 hour or up to overnight, to let the flavor blends in.
When ready to serve, fill the tortillas with lettuce, the taco meat, and salsa. Garnish with sliced lemon and shredded cheese. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.