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Gluten-Free Blue Corn Tortillas with Avocado Cilantro Sauce
By Freeflourish Editorial TeamPublished Apr 12, 2026 | Updated Jul 1, 2026
Mexican-inspired
25 mins
glutenfreedairyfreenutfreefamilyfriendlyeasybudgetfriendlyquickrecipesmealprepmaincourseappetizer
Gluten-Free Blue Corn Tortillas with Avocado Cilantro Sauce with measured ingredients, 25-minute timing, 4-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.
Prep
15 min
Cook
10 min
Total
25 min
Servings
4
Difficulty
easy
Cuisine
Mexican-inspired
Ingredients
Servings
4
- 1 cup blue corn masa harina (ensure gluten-free labeled)
- 1/2 teaspoon sea salt
- 3/4 cup warm water (more as needed)
- 1 tablespoon olive oil (optional, for pliability)
- For the Avocado Cilantro Sauce
- 1 ripe avocado
- 1/2 cup fresh cilantro leaves, packed
- 1 small garlic clove
- Juice of 1 lime
- 1/4 teaspoon sea salt
- 2 tablespoons water (adjust for desired consistency)
- 1 tablespoon olive oil
Instructions
-
In a mixing bowl, combine the blue corn masa harina and sea salt.
-
Slowly add warm water while mixing with your hands or a spoon until a soft, pliable dough forms. Add olive oil if using to make the dough smoother. If too sticky, add a little more masa harina; if too dry, add water a teaspoon at a time.
-
Divide the dough into 8 equal portions and roll each into a ball.
-
Place each dough ball between two sheets of parchment paper or plastic wrap and press flat using a tortilla press or a heavy skillet to about 1/8 inch thickness. Carefully peel off the top sheet.
-
Heat a dry nonstick skillet or cast iron pan over medium-high heat.
-
Carefully transfer one tortilla to the hot skillet and cook for about 1 minute until edges start to dry and brown spots appear. Flip and cook another 45 seconds to 1 minute until fully cooked but still pliable.
-
Repeat with remaining tortillas, stacking cooked tortillas wrapped in a clean kitchen towel to keep warm and soft.
-
To make the avocado cilantro sauce, combine the avocado, cilantro leaves, garlic, lime juice, sea salt, water, and olive oil in a blender or food processor.
-
Blend until smooth and creamy. Adjust water if necessary to reach desired pouring consistency.
-
Serve the warm blue corn tortillas with a generous drizzle or dollop of avocado cilantro sauce. They pair well with fresh veggies, beans, or your favorite vegan protein for a complete meal.
-
Store any leftover tortillas wrapped tightly in the fridge for up to 3 days and sauce refrigerated in an airtight container for up to 2 days.
Tips
Allergen Overlap Note
Use masa harina that is clearly labeled gluten-free, because corn flour can be processed near wheat. Keep the tortilla press, parchment, skillet, and towel free from regular flour if you cook both gluten-free and wheat tortillas at home.
Texture Expectations
The dough should feel soft and pliable, like play dough, without cracking at the edges. If pressed tortillas split, knead in warm water a teaspoon at a time; if they stick heavily, dust with a little more masa harina.
Dining With Non-GF Family Note
Cook and stack the gluten-free tortillas first, then wrap them in a clean towel on a separate plate. Serve the avocado sauce with its own spoon so it does not touch gluten-containing taco fillings or tortillas.
Storage and Reheating
Refrigerate leftover tortillas wrapped tightly for up to 3 days and keep the avocado cilantro sauce in an airtight container for up to 2 days. Reheat tortillas in a dry skillet until warm and flexible. Press plastic wrap directly onto the sauce before sealing to slow browning.
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