Snacks 🤖 AI Generated

Brazilian Smash Tapioca – Crispy & Light

Golden, crispy tapioca cakes filled with seasoned shredded chicken and fresh herbs—a beloved Brazilian street snack. This Fat Switch version cuts 40% of calories by replacing butter with coconut oil spray and cream cheese with ricotta, delivering the same irresistible crunch and creamy center.

25m

Prep Time

15m

Cook Time

Servings

310

Calories

22g

Protein

🛒 Ingredients

✓ 1 cup tapioca starch (polvilho azedo preferred)
✓ 3/4 cup unsweetened almond milk
✓ 1/4 tsp sea salt
✓ 1/4 tsp white pepper
✓ Coconut oil cooking spray
✓ 1/2 tsp ground turmeric (optional, for color)
✓ 150g shredded rotisserie chicken breast
✓ 1/3 cup low-fat ricotta cheese
✓ 2 tbsp fresh cilantro, minced
✓ 1 tbsp fresh lime juice
✓ 1/4 jalapeño, minced
✓ 1/4 tsp garlic powder
✓ Pinch of sea salt and black pepper

👨‍🍳 Instructions

1. Make the Tapioca Dough: Combine tapioca starch, almond milk, salt, white pepper, and turmeric in a bowl. Mix with a wooden spoon until a soft, stretchy dough forms (2–3 minutes). It should feel slightly sticky but hold together. Let rest 5 minutes.

2. Prepare the Filling: In a separate bowl, blend ricotta, shredded chicken, cilantro, lime juice, minced jalapeño, and garlic powder. Season with salt and pepper to taste. Mix gently until just combined—don't overwork. Set aside.

3. Shape the First Cake: Wet your hands lightly with water. Grab 2 tablespoons of dough and flatten into a 4-inch circle in your palm. Place 1 tablespoon of filling in the center, fold edges over to seal, then gently flatten again into a thick patty (about 1/4 inch). Repeat for second serving.

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4. Heat Your Pan: Place a non-stick skillet or griddle over medium-high heat (375°F if using griddle). Allow 2 minutes for even heating. If using a regular pan, test with one drop of water—it should sizzle immediately.

5. Spray and Sear: Apply 2 sprays of coconut oil to the hot pan. Immediately place both tapioca cakes onto the surface. They should sizzle audibly. Do not move them for 3–4 minutes to develop a golden, crispy bottom.

6. Flip and Finish: Using a thin spatula, flip each cake gently. Spray the pan with 2 more coconut oil sprays. Cook the second side for 2–3 minutes until golden and crispy. Filling should feel warm to the touch when you press gently.

7. Rest and Serve: Transfer tapiocas to a plate lined with paper towels for 1 minute to absorb excess oil. Serve immediately while the exterior is crispy and interior is warm.

📊 Nutrition per Serving

Calories310 kcal

Protein22g

Carbohydrates52g

Fat8g

🏷️ Tags

#Brazilian tapioca recipe light version#gluten-free crispy snack under 350 calories#healthy chicken tapioca filling

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