Tonight, I made turkey tacos for dinner. The tortilla recipe is really good, I got it from the Book of Yum. I love it when I don't have to modify anything for Ry, it makes it so much easier. This is the same recipe I used for our tortilla chips, which I posted awhile back.
2 cups sorghum flour
2 cups water sea salt, to taste
Bring the water to a slight boil, then slowly add 1 cup of sorghum flour, mixing with a roux whisk the entire time. Turn heat to low. Quickly add the second cup of sorghum flour, now mixing with a wooden spoon. Stir for about 2-3 minutes, forming a rubbery ball of dough. Place in a glass bowl and let sit for 5-10 minutes, until cool enough to handle. Shape into small balls and use a tortilla maker to press into tortillas. Cook over medium heat for a couple minutes on each side, until browned. They may also bubble. Sprinkle with sea salt. Again this recipe is from the Book of Yum.
2 teaspoons palm shortening
1-lb. ground turkey
1 cup shredded cabbage
sea salt to taste
For the filling, we kept it really simple, as we have been doing lately. It is much easier to get an idea of what he is reacting to when he's not eating too many different foods. We decided to cut some foods out of his diet after his skin started to get completely out of control. We're now starting to slowly add foods back in, one at a time, because his skin has cleared considerably. Now, back to the filling. Cook the ground turkey in the palm shortening until done, then add cabbage and cook for about 2-3 minutes. Add sea salt to taste. Fill your tacos and enjoy because these are really, really, really good!!! If you are able to add more foods to your tacos, other good toppings include avocado, black beans, tomatoes, black olives, cilantro, onions, and jalapeno. Also, plain coconut or plain soy yogurt are good sour cream replacements.