This is a dairy-free, gluten-free, and grain-free twist on a Mexican classic. It's a nice compromise when you can no longer go to your favorite Mexican restaurant.
Add cassava flour, salt and olive oil to food processor, then pulse for about 30 seconds to form crumbs.
Add water and mix on low/dough setting until dough forms and pulls away from the sides.
Preheat skillet to medium-high.
Separate dough into 12 equal balls.
Using tortilla press, press one ball at a time between two sheets of parchment paper.
Cook one tortilla at a time in preheated pan for 30 seconds on each side.
Cool on cooling rack.
Repeat for each tortilla.
Sauce
Add bone broth and cauliflower to a large saucepan and cover with lid. Cook on medium heat, stirring occasionally until the cauliflower is very tender.
Turn off heat and add coconut milk. Blend with immersion blender until creamy.
Add all other sauce ingredients to saucepan and cook on medium heat until boiling.
Turn heat to low while cooking shrimp.
Shrimp
Add olive oil to skillet and heat to medium.
Saute onions in oil until they start to caramelize.
Add shrimp and seasonings.
Cook until shrimp is pink being careful not to over cook.
Assembly
Line 9x13 baking pan with parchment paper.
Spoon equal amounts of shrimp mixture into each tortilla and roll up.
Place seam side down into pan.
Spoon sauce evenly over tops of tortillas.
Bake in preheated oven for 10 minutes. Cool slightly and enjoy!
Notes
*Nutrition facts are an estimate and may vary.**I use Otto's Cassava Flour. If you use a different brand, you may have to adjust the amount to get the desired results. I have found that not all brands are created equally.