Socca Taco

Ingredients

For the Socca Tortilla:

• 1 cup Chickpea Flour
• 1/2 tsp. Sea Salt
• 1/2 tsp. Black Pepper, freshly ground
• 1 ¼ cup lukewarm Water
• 3 tbsp. Extra-Virgin Olive Oil
• Coconut Oil, for pan (or canola or vegetable oil)

For the Tomato Salsa:

• 1-2 cups Grape Tomatoes cut into half
• 1 small Red Onion, diced
• Handful Cilantro, chopped
• Olive Oil
• Juice of ½ Lemon or Lime
• ½ tsp. Chipotle Powder
• A pinch of Cumin
• Sea Salt
• 1 avocado, diced

Directions

1. Put chickpea flour, salt, and pepper in a medium bowl. Whisk in warm water and olive oil. Cover with a plastic wrap or a clean kitchen towel and let it sit for at least 30 minutes.
2. Place a small or medium non-stick pan over medium heat. Add a knob of coconut oil to the pan and with a paper towel grease the pan.  Pour ½ cup batter in the center of the pan, then quickly rotate it gently to allow it to spread.
3. Cook for 2 minutes, then with a wooden or rubber spatula loosen the edge of socca and quickly flip it. Cook for 1 minute then remove from the pan.  Make sure the heat isn’t too high.
4. Make the tomato salsa tossing all ingredients in a bowl.
5. Top the soccas with the tomato salsa and avocado.
6. Garnish with cilantro, drizzle lime juice, sprinkle chipotle powder and serve.