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Chili-Lime Tortillas / Shells (raw, vegan, gluten-free, nut-free)

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Chili-Lime-Tortillas--Shells-featureTacos are a classic Mexican street food.  And I am not going to be shy in stating that I wish the streets of Mexico ran through my house… that is how much I love Mexican food. I always thought that Mexican food made my mouth water, but that isn’t the case… it causes my mouth to cry tears of joy!

I will be honest, there is a little bit of a learning curve when it comes to successfully eating a raw taco. Raw taco shells obviously differ from the authentic cooked ones in terms of sturdiness, but there are ways around that.

First of all, I have learned to line the inside of the shell (whether soft or hard) with whole leaf lettuce. This creates a barrier from the other ingredients that are more on the wet side, which can reek havoc on a dehydrated shell.

Next, you don’t want to over-stuff the taco.  This causes an avalanche of ingredients to spill out back onto the plate or worse yet… their lap.

Holding the taco… I like to get my whole hand in the game here. I do my best to cradle the base of shell in the palm of one of my hands and gently pinch (press together) the two top edges with my other. Whether you decide to tilt the taco to take the bite or hold it upright and tilt your head… that is a personal choice. Me? I am a head tilter.

How ever you decide to build, hold, and eat your taco… the ultimate goal here is to ENJOY it.  An over-stuffed, crumbled taco tastes just as good – a bit messer – but still good. So, create your master piece, say a little prayer, and dive in without thoughts of turning back.  After that first bite, you are fully committed. hehe I hope you enjoy this flavor-packed taco shell recipe. Many blessings, amie sue

Chili-Lime-Tortillas--Shells-1Ingredients:

  • 3 cups organic corn
  • 1/2 large onion
  • 2 cups diced, yellow bell pepper
  • 1/3 cup lime juice & zest
  • 2-4 large cloves garlic or 1/2 tsp garlic powder
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp Himalayan pink salt
  • 1/2 tsp cayenne powder
  • 1/2 cup minced fresh cilantro
  • 3/4 cup ground psyllium husk

Preparation:

  1. In a food processor, combine the; corn, onion, bell pepper, lime, garlic, chili, cumin, salt, and cayenne. Process until almost smooth.
  2. Add cilantro and psyllium. Pulse together.
    • Psyllium husks are a thickening agent in this recipe and you want to add it last and blend briefly.
    • If over blended it can get really gelled up.
    • Click (here) to read a write that I did on psyllium.
  3. Drop 1/2 cup of the dough onto the Teflex-lined dehydrator trays and spread to make a 6″ circle using an offset spatula.
  4. Dehydrate at 145 degree (F) for 1 hour, then reduce to 115 degrees (F) for 3 to 4 hours.
  5. Flip the teflex sheets over onto the mesh sheet and carefully peel away the teflex. Place back in the dehydrator for about 2 hours.
  6. When the tortilla is completely dry on both sides but still pliable, remove it from the dehydrator and cool.
  7. Store in a plastic Zip-lock bag in the fridge.  Will keep for several weeks.  If your wraps get to stiff,  spritz a little water on them and they should soften right up for you.
Chili-Lime Tortillas Shell 1

Spread the batter into a nice circular shape. Make them as big or as little as you want. Small ones are fun to make for appetizers or for the kiddos.

Chili-Lime-Tortillas--Shells-4

I am sorry that I missed taking a photo when I placed them on the taco shell holder (mold), but it was midnight when my eyes popped open while I was in deep slumber and remembered that I didn’t get my shells ready to be molded. So in my PJ’s and with the sand-man hot on my heals, I got up to do the next step. Basically, I took the round discs of taco shells (while still pliable enough), put a piece of plastic on them and then draped them over this taco shell mold (as seen above). Slid them back in the dehydrator and went back to bed. :) I wanted to show you what happens to the shells if you put the wet side of the shell, face up when placing them on the mold (see the middle shell). See how it curled, that is what happens. So make sure that you transfer the pliable shells, wet side down onto the mold. I hope that makes sense.

Load the shell and enjoy!

Load the shell and enjoy!

Chili-Lime-Tortillas--Shells-5

22 thoughts on “Chili-Lime Tortillas / Shells (raw, vegan, gluten-free, nut-free)

  1. Annie says:

    These are super easy and really good. I used ground flax seeds instead of psyllium husk and that seemed to work fine. Love the taste and so good stuffed with veggies and “cheese”.

    • amie-sue says:

      Hi Annie,
      I am so glad that you enjoyed these! I loved the spice in them myself and having these as a staple in the house really jazz up meals. Many blessings to you and your family. amie sue

  2. Joel says:

    Hi, these look GREAT !

    What is the asterisk next to Psyllium Husks mean ? Sorry for the question, but there doesn’t seem to be a “follow up asterisk” explaining it.

    Oh, and are Psyllium Husks raw ?

    And if I don’t eat Corn, but want the same color and effect, could I substitute the Corn for more Yellow Bell Pepper ? So use 5 cups Yellow Bell Pepper, but no corn. Or is that stupid, and wont work ? Or is there a better substitute ?

    • amie-sue says:

      Good evening Joel,
      Great questions!!
      Q. What is the asterisk next to Psyllium Husks mean ?
      A. Oops, a line got deleted in the instructions! Thank you for catching that. I fixed it. It was to indicate in the directions to add that last as an ingredient. The purpose being is that psyllium is a thickening
      agent and if blended for a long period of time it can really gel up.

      Q. Are Psyllium Husks raw ?
      A. Joel, I was taught in culinary school that they are. I did do more research though in light of your conversation and I can’t find substantial information either way to be honest. It is an common ingredient
      used in the raw community and has good health benefits. Because I can’t give you a 100%, I swear on the “raw bible” that they are, you can use ground flax meal if you are trying to stay 100% raw.

      Q. If I don’t eat Corn, but want the same color and effect, could I substitute the Corn for more Yellow Bell Pepper ? So use 5 cups Yellow Bell Pepper, but no corn.
      A. Let’s see…if it were me, I would just substitute the corn for zucchini and 1 avocado. Zucchini can lend a creamy effect which would be desired in this case whereas I worry about using ALL yellow peppers
      that it would become to watery due to their high water content. You will lose a little bit of the corn flavor but the wrap should still turn out tasting good. If you also want to have a yellow hue to your
      wrap you can use tumeric seasoning. That adds greats color and won’t effect the flavor of the wrap. I would start with 1 tsp and see how it looks, you can also add more.

      I hope that helped you out Joel, no question is a stupid one by any means! If you have any more questions please let me know. It is helpful for all involved. :) If you make these, please let me know how they turned out and what you ended up using in the end. Many blessings, amie sue

      • Joel says:

        Wow ! Thanks so much for the time it took you to give me some great answers !

        Excellent idea about using Zucchinis and a Avocado as the substitute for Corn instead of just adding more Yellow Bell Peppers. I will try it and let you know.

        As far as raw, yes I have been strictly 100% raw for quite sometime now, and I appreciate your concern for honesty in that field. I tried to research it as well, and can’t seem to find “Truly Raw” Psyllium Husks. But it seems like there is no reason why there shouldn’t be. I will still be on the lookout and report back any findings.

        Thanks again for your great contribution to the world wide web with a informative site like this and such a interactive one where we can all share knowledge and experiences.

        • amie-sue says:

          Oh you bet Joel! That is really what I want this site to be all about. We will always be in a learning stage and it is sure more fun when we can do it all together. Your questions, findings and experiences will in return teach me. It’s a win win! :) I too will keep inquiring about the “raw” pysllium husks. I would love to know the answer to this beyond a shadow of a doubt and to find a good, reliable source. Thanks for keeping me in the loop.

          I just LOVE raw foods and I equally LOVE creating and making raw dishes. Enjoy your journey!

        • amie-sue says:

          Good afternoon Joel…
          Regarding your question as to whether or not psyllium is raw or not… I have 10 emails out to various sources as part of my research on this. I did contact Konsyl who makes psyllium products. I just got an email back them today stating that their product is RAW as well as:
          * 100% Natural Psyllium Fiber
          * No Sugar or Sugar Substitutes
          * Gluten Free
          * Certified Kosher

          Here is their web-site: http://www.konsyl.com/Default.asp

          As far as if ALL brands are raw…that I can’t answer. If there is a brand that you can easily find available to you I would recommend contacting the manufacture if in doubt. Otherwise, at least here is a supplier that you can order from. I hope that helps. amie sue

  3. Jane says:

    Hi, I want to try this recipe but don’t have any corn – could I use dried polenta instead? I guess I would need to add water if this was the case?

    • amie-sue says:

      Helo Jane,

      I am guessing you could use polenta. I haven’t tried it myself so it would be an experiment. I would add water in Tbsp increments till it reaches the right consistency. Good luck!

  4. ben says:

    How many tortillas does this receipe yield?

    • amie-sue says:

      Darn Ben, you caught one of my earlier recipes where I failed to document how much it yields. Sorry about that. If I recall right, I made 8. I am always playing when I make these recipes; I make all various sizes with one recipe to test how they come out as chips, wraps, tostadas, etc. I have learned over the years though to really get more clear on the basics of recipe writing. I promise to get better. :)

  5. ben says:

    No worries. My batter turned out a tad too crumbly, & I knew I’d have trouble peeling them off the teflex. I integrated almond meal & flax until it formed a more cohesive batter. Turned out awesome–very pliable, like a cooked tortilla. Great with Avocados & hot salsa. Thanks.

  6. Michele-Ann says:

    Do you have any suggestions on how to get the shapes without a taco shell mold? Thanks for your awesome website:)

    • amie-sue says:

      Michele-Ann, what type of dehydrator do you have?

      • Michele-Ann says:

        I have an excalibur 9 tray dehydrator.

        Michele-Ann

      • Michele-Ann says:

        Hi Amie-Sue, I have the Excalibur 9 tray dehydrator. Thanks.

        • amie-sue says:

          Good morning Michele-Ann…. ok good. I just wanted to make sure that you had a dehydrator that had a large cavity in it.. so let’s see. You could take some thick cardboard and fold it into a tent, place some plastic wrap over it and drape the tortilla over that. Or, I haven’t done this yet but bought the supplies for it… I bought a dowel stick at the hardware store that fits in the shelf slots of the dehydrator (can’t recall the dimension of the dowel right off) I am going to cut them the width of the machine so I can slide the dowel into the slots where the shelves normally go. Then I plan on draping wraps over the dowels while they finish drying. I can’t wait to try that. So there are a few ideas.

          Have a great day, amie sue

      • Michele-Ann says:

        Thanks a Lot I Will keep you Posted :)

        Michele-Ann

  7. Dawn says:

    Hi,

    I wanted to know where I can buy an inexpensive dehydrator from? By the way, I love your site! I am detoxing on a raw diet for 21 days and this site will definitely help me not become bored with just eating salads. I may even incorporate raw foods/cooking into my diet after the detox is over. Thank you very much!

    • amie-sue says:

      Hi Dawn, As far as dehydrators go, I really only recommend the Excalibur. I have owned less expensive ones (enough that I could have just bought an Excalibur haha) and never liked them. Good luck on your detox. Combining raw and cooked foods is a great way to eat clean and healthier! Blessings on your journey! amie sue

  8. Melissa says:

    these are super delicious as are the bell pepper ones, but for both dehydrating at 105 for 5 hours wasn’t nearly enough. I still had to add an extra 3 hours before I could even peel them and flip them and then continue to dehydrate for another 2-3 hours. I have a good dehydrator too. Even with this much extra they are still a bit moist and tacky to the touch. This isn’t a bad thing but is it how they are supposed to be? What would happen if I upped the dehydrator to 115?

    • amie-sue says:

      Good afternoon Melissa,

      Dry times are always recommendations. There are always many variables that can effect how long something will take to dry. This is an older recipe of mine, back in the day when dried everything at 105 degrees (F). Now days, I use 115 degrees (F), so I will update the recipe. So by all means, turn the dehydrator up. Slowly, I am working through ALL my recipes and updating things but until I can reach them all, use 115 degrees. :) I hope this helped. Blessings, amie sue

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