Socca Taco

Take your usual tacos on a trip using chickpea flour to make the tortilla, inspired by the delicious socca’s from France and Italy.

  • Servings 10
  • 50
  • Easy

Recipe

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.
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