Tikka taco

Soft tacos can be made with infinite varieties of filling. It is only limited by our imagination. I have never tried a sweet soft taco, though I want to try it someday. For now, it's gonna be a savory soft taco. The taco shell turned out to be perfect, though I feared a grain free taco wouldn't have the texture I need.

Ingredients
4 tbsp almond flour
3 tbsp chickpea flour
1 tbsp red chili powder
1 cup frozen edamame
2 tbsp tikka masala (you can use any masala of your choice)
1/2 cup sour cream
1/2 cup mozzarella shredded cheese
1 handful cilantro
1/2 avocado
Salt to taste

Makes : 3 tacos

Directions
1. In a bowl mix almond flour, chickpea flour, red chili powder and salt. Add water to make a dosa consistency batter. Keep aside for 15 minutes

2. Blend the sour cream and cilantro in a blender to make a sauce out of it. If the cream is too thick, add some water

3. Coarsely grind frozen edamame along with the tikka masala. Do not add any water. On a hot pan, fry the mixture for a minute

4. Heat a flat pan and pour a spoon full of taco batter. Flip it after 2 minutes and get a golden brown color on both sides. Since I used a non-sticky pan, I did not use any oil.

5. Plate the taco by placing the soft taco, a layer of edamame, couple avocado slice, cheese and sprinkle the cilantro sauce.