Tapioca street style taco tortillas, makes 6 (gluten free, dairy intolerant)

3/4 cup tapioca flour

• 2 Tbsp, plus 1 tsp ground flaxseed meal 

• 1/2 tsp salt

• 1/3 cup warm water

• 1/3 cup non dairy milk 

• 1/2 cup shredded cheese of choice ( we prefer cheddar style goat cheese) 

• 1/4 cup melted coconut oil , plus more for skillet 

  Mix all dry ingredients together in a medium size bowl. Add all wet ingredients. Combine. Mix until thickened. 

  Heat a non-stick skillet on medium. Place 1/2 tbsp coconut oil in skillet. Scoop 1/4 cup batter in skillet. Shake skillet lightly if necessary to flatten batter and cover skillet area more. Cook until batter bubbles a bit for approximately 1-2 minutes. Flip. Cook other side 

  Enjoy hot and immediately.