Low Sodium Homemade Taco Tortillas
Craft your own "Low Sodium Homemade Taco Tortillas" with this simple and heart-healthy recipe that's perfect for any taco night! Made with pantry staples like all-purpose flour, unsalted butter, and baking powder, these tortillas are free from the high sodium content found in store-bought versions while delivering a soft, pliable texture that's ideal for wrapping your favorite fillings. With just 20 minutes of prep time, you'll knead and roll out fresh dough to create tortillas that are lightly toasted in a hot skillet, producing those signature golden spots and a delightful homemade flavor. Whether you're assembling tacos, burritos, or wraps, these low-sodium tortillas are not only better for your heart but also easy to make and incredibly versatile!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 3 tablespoons Unsalted butter
- 0.75 cups Warm water
Instructions
In a large mixing bowl, combine the all-purpose flour and baking powder. Mix well using a whisk or fork to evenly distribute the ingredients.
Cut the unsalted butter into small pieces and add it to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the warm water to the mixture while stirring with a fork or your hands, just until the dough begins to come together. The goal is to achieve a soft and pliable dough that isn't too sticky or dry.
Transfer the dough to a lightly floured surface and knead for about 2-3 minutes until the dough is smooth and elastic.
Cover the dough with a damp cloth or plastic wrap and let it rest for about 15 minutes. This resting period helps the dough relax and makes it easier to roll out.
Divide the dough into eight equal portions. Roll each portion into a ball. Keep the dough balls covered until you're ready to roll them out.
Using a rolling pin, roll each dough ball into a thin circle, about 8 inches in diameter. Flour the surface as needed to prevent sticking.
Heat a non-stick skillet or cast-iron pan over medium-high heat. Once hot, place a tortilla in the pan and cook for about 1-2 minutes on each side, or until light brown spots appear.
Remove the cooked tortilla and keep it warm in a clean kitchen towel. Repeat the cooking process with the remaining tortillas.
Serve the tortillas warm for homemade tacos or store them in an airtight container for up to two days.
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 459 mg | 20% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 0.5 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 266 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
