Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
23 Apr

Primal Tex-Mex Tortillas and Taco Seasoning

Taco night is a tradition in many families and one that doesn’t have to stop just because corn chips and flour tortillas aren’t on the table. Our favorite wrap for tacos is lettuce, whether the filling is grilled fish or flank steak. We’ve also been known to bake up a batch of kale chips and serve them along side avocado, salsa and taco meat. Often, we simply pile up taco toppings in a bowl with seasoned taco meat and eat it with a fork.

The trick to making a taco bowl really flavorful is in the seasoning, but store-bought taco seasoning packets often contain too much salt or unsavory ingredients. Making your own is easy and tastes almost identical to the seasoning packets you can buy in stores. We use it to flavor ground meat, but you can season steak or chicken with homemade taco seasoning, too.

But we know what a few of you are saying to yourself right now… lettuce wraps and taco bowls are all well and good, but what about those nights when what I really want is a Primal tortilla for my taco fillings?

You’ll be happy to know we’ve been doing a lot of experimenting on behalf of all you tortilla-lovers out there and we think we’ve hit upon a solution that will satisfy.

Primal Tex-Mex Tortillas are fluffier and more delicate than flour tortillas. The flavor can lean towards being slightly sweet from the coconut flour but we’ve added cumin, chili pepper and a hint of lime, which covers the sweetness and gives the tortillas a Tex-Mex flair. Our tortillas are a delicious base for tacos, but don’t wrap around the fillings quite as well. We tried versions of this recipe that used only egg whites and wrapped a little better, but in the end we liked the extra protein and richness (and convenience) of using the whole egg. The tortillas fry up quickly in olive oil, and then can be stacked high with any fillings you like – salsa, guacamole and sautéed onion and peppers are great add-ons to whatever meat you choose.

Tortillas made from coconut flour may not taste exactly like traditional tortillas made from wheat flour, but this isn’t to say they aren’t good in their own right. We tried at least a half dozen recipes for Primal tortillas and think our version the best one out there – try these Tex-Mex tortillas on your next taco night and let us know what you think!

Primal Tex-Mex Tortillas

Makes 4 tortillas


  • 1/4 cup plus 2 tablespoons water
  • 2 eggs
  • 2 tablespoons olive oil
  • 1 teaspoon lime juice
  • 2 tablespoons coconut flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder


Whisk together water, eggs, olive oil and lime.

Mix together coconut flour, baking powder, cumin and chili powder.

Slowly pour wet ingredients into the dry ingredients, whisking as you pour so clumps don’t form.

Heat several tablespoons of olive oil over medium high heat. When the oil is hot, pour 1/4 cup of batter in the pan, tilting pan so the batter spreads thinly.

Let the batter sit untouched for one minute then put a lid on the pan and cook one minute more. Flip the tortilla and fry for 2 more minutes.

Taco Seasoning – to season 1 pound of meat


  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon onion powder
  • 1/4 teasoon garlic powder or minced garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


Simply season raw meat then cook as desired.

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. This is awesome, can’t wait to try it, tortilla was the last ‘wheat stuff’ I indulged because…you know…it’s awesome! Thanks mark 😉

    Thomas G wrote on April 23rd, 2011
  2. Looks great! Can’t wait to try it – thanks for the recipe :)

    Marjorie wrote on April 23rd, 2011
  3. What time should we arrive for dinner? This looks DELICIOUS!!! I love seasoning up chick peas for Tex-Mex meals too, topped with herb salad mix.

    PrettyPauline wrote on April 23rd, 2011
  4. This sure beats my greasy creation of the egg tortilla! Was yummy, but will have to find some coconut flour somewhere.

    Amy wrote on April 23rd, 2011
    • Hello. FYI–I order all of my healthy flours and Health type of foods from They often have ‘Subscribe & Save’ which is an additional 15% off. I order BOB”S COCONUT FLOUR and all the rest there. Obscure healthy ingredients are also purchased there. :-) Good luck.

      V Pancakes wrote on June 7th, 2012
  5. Looks great…finally, a way to eat a tortilla in Primal fashion!

    Just curious, though why you chose to fry these in olive oil, vs. lard, butter or coconut oil? From everything I’ve read, olive oils shouldn’t be used for cooking at high temperatures.

    Lisa wrote on April 23rd, 2011
    • If it’s FAST, I’ll fry in olive oil.

      But for this, I’d use avocado oil. It’s expensive, but it adds flavor nicely to recipes like this, or fajitas, etc.

      jpatti wrote on May 2nd, 2011
    • For one thing, lard’s high in omega-6 fats, which you want to limit to 2–4% of calories, according to Chris Kresser. For another, good coconut oil or butter from pastured cows is darned expensive. Regular olive oil (not EVOO) is reasonably priced. Also it’s smoke point is high enough for a quick-cooking recipe like this.

      jake3_14 wrote on August 11th, 2012
  6. I know what I’m having for lunch this week! I am wondering though, do you think this would work with almond flour instead? Thanks!

    September wrote on April 23rd, 2011
    • I tried it with almond flour, and it came out great!

      Heather wrote on December 24th, 2011
      • Ah, thanks for that comment, I was wondering the same thing… Right, off to the kitchen! :)

        The Cats Mother wrote on August 12th, 2012
      • Did you use the same amount of almond flour as is specified for coconut flour?

        Sarah wrote on February 19th, 2013
  7. Pretty much the same seasoning that I use in my taco meat but I am so excited to try the tortillas!!!! Sounds like dinner!

    Georgette wrote on April 23rd, 2011
  8. I’ve got some ground bison just waiting for this. Thanks!

    Karen P. wrote on April 23rd, 2011
  9. my mouth is watering, i’m definitely making this!

    Burn wrote on April 23rd, 2011
  10. oh wow you could do all kinds of things with these: change the seasoning a bit & they’re mini pizza crusts! Change in a different direction & you got gyros or shwarma. Yippee!!
    oh wow – a new “vehicle” for sardines & kippers…

    Peggy wrote on April 23rd, 2011
  11. I like to use smoked paprika, ancho chili powder, chipotle chili powder, fresh minced garlic, fresh minced jalapeno, ground black pepper, roasted cumin, roasted coriander, Celtic sea salt, fresh cilantro, Cholula hot sauce, and fresh lime juice/zest in my taco seasoning mix, which I cook with onions, bell peppers, and grass-fed ground beef in coconut oil. Even my non-Primal eating brother devours it! But if I wanted to make it with less ingredients or was missing one of those ingredients, I would be sure to try out your seasoning mix. Either way, it’s so much better and healthier than that stuff in the pouches at the supermarket. I will definitely be trying out the tortilla recipe. I am also curious to know, as another reader asked, if it would work with almond flour in place of the coconut flour.

    Susan M. wrote on April 23rd, 2011
  12. Awesome! I came to this site to get some other info, but loved seeing a mexican tortilla staring me in the face! I just said last night how I was going to miss corn tortillas & corn chips…we do the burrito bowls, but I will def try these tortillas as a wknd special item! Thanks!

    Kate wrote on April 23rd, 2011
    • follow up!! I made these w/ my boyfriend this wknd, and we LOVED them!! We’re doing a 30day grain free challenge, but will keep these in the mix since coconut flour is NOT a grain! (unless we’re wrong on that, in which case, someone pls set us straight!) We even thought of swapping out the mexican spices for apple/cinnamon type spices so we could do a batch w/ breakfast flavors for morning “toast”.

      Kate wrote on April 26th, 2011
      • I tried these last night, it was a little time consuming, but my husband and I liked them. I think I am allergic to the coconut flour, I will try with a different flour and see. It was much better for me since I am allergic to corn and everything else. I will give them another try. Loved the spice for the meat.

        Cheri wrote on May 11th, 2011
        • hi I have been reading about the primal way and I have one problem and that is I am highly allergic to nuts in any form and would like alternative flours to use as the recipes look scrummy – I am using gluten free flour but it is still wheat based any ideas anyone?

          susan wrote on May 19th, 2011
      • you are right! Coconut is not a grain. :)

        Liz wrote on August 12th, 2012
  13. In Okinawa we ate something called “Taco Rice”

    Yes, it has rice, so only quasi-paleo, but very tasty and you could limit the amount of rice.

    Peter St. Onge wrote on April 23rd, 2011
  14. Living in central Texas, Tex-Mex is one those things I swore I’d never give up, and even after going Paleo, I didn’t. we have taco and fajita nights quite a bit at our house, and usually just use fresh corn tortillas. I will have to give these primal tortillas a try. thanks!

    CavemanGreg wrote on April 23rd, 2011
    • Same here (I’m in SA). My desire for breakfast tacos keeps tripping me up. This shall be tried as soon as I finish feeding the baby.

      Sabra wrote on April 23rd, 2011
    • Grew up in TX and lived in central TX many years. Good, fresh flour tortillas were at the top of my list (Blanco Cafe in San Antonio makes the best). That’s all gone now. Beef fajitas are still a staple, however, but with no tortillas. The corn may not be as bad as the flour, but still very bad. Good news is that my weight and waist size is now the same in my mid 50s as it was as a freshman in high school.

      Eat the skirt steak with no wrap or wrapped in lettuce. Avocados are primal too. It’s now my fruit of choice — eaten with a squeeze of lemon and some sea salt.

      JP wrote on April 23rd, 2011
      • also a Texas who loves Mexican food. I need to make these for tomorrow’s ash Wednesday fish tacos

        Melissa wrote on February 12th, 2013
  15. Mark,

    Nice recipe! I’m a big fan of Mexican food so it’s nice to see you can go Primal with tacos!


    Alykhan wrote on April 23rd, 2011
  16. I have some coconut flour left and now I have the perfect recipe to use it for! Thanks!!

    Primal Toad wrote on April 23rd, 2011
  17. Mmmm, me gusta. Me gusta.

    Allie wrote on April 23rd, 2011
  18. Wow, fantastic! Will definitely be making these soon. So glad I have a nice supply of coconut flour on hand. Thanks so much!


    Shirley @ gfe wrote on April 23rd, 2011
  19. … or is it Mi gusta … I need to brush up on my spanish … :(

    Allie wrote on April 23rd, 2011
    • It is Me gusta :)

      Paty wrote on April 23rd, 2011
  20. If this tastes as good as it looks, you have my undying gratitude forever and ever.

    dragonmamma wrote on April 23rd, 2011
  21. This is great! We are having a Mexican potluck at work. I can bring my own tortillas and stay on track.

    Melinda wrote on April 23rd, 2011
  22. Dude, those tortillas look freaking awesome! Adding them to the list of “to make… soon!”

    Hal wrote on April 23rd, 2011
  23. I was wondering about the one teaspoon of lime. Is that lime juice, or zested lime?

    Helen wrote on April 23rd, 2011
  24. I’ll make this tomorrow!

    nidalee wrote on April 23rd, 2011
    • OKAY I made this tonight

      The water is exact for a reason, be accurate

      The spices for the meat is balanced for about 500g meat

      I just poured a lot of “tortilla” sauce and then divided into 4 pieces cuz I’m lazy. They didn’t taste much themselves but they sure fill the stomach!!

      I’ll surely make this again

      nidalee wrote on April 24th, 2011
  25. I forgot to check the box so I can read the replies. :)

    Helen wrote on April 23rd, 2011
  26. Helen, I wondered the same thing. My guess is that it’s lime juice since it is included with the wet ingredient list. I could be wrong, though…

    Sara wrote on April 23rd, 2011
  27. We just so happened to be having tacos tonight, so I decided to try this recipe. My tortillas didn’t turn out all that great. I knew they wouldn’t be exactly like regular tortillas, but still, they didn’t turn out for me. I know the article said they wouldn’t be good for wrapping, but mine broke apart when I tried to move them from the pan to the plate. Any suggestions for what I may be doing wrong? Anyone else try these and have the same issues?

    Nick wrote on April 23rd, 2011
    • We did these on Sat night, and as long as we had ample oil in the pan when frying them, we were good to go. No break-age, no burning. We did NOT wrap them, wrapping them would be like trying to turn a pancake textured item into a tortilla…definitely would incur breakage. Good luck!

      Kate wrote on April 26th, 2011
  28. Mark, just wanted to thank you for all your knowledge. I’m finally living a healthy ife thanks to Primal/Paleo and Crossfit. Couldn’t have done it without folks like you. Now I’m getting stronger, leaner and mostly important mentally healthy.

    Maggie wrote on April 23rd, 2011
  29. That does look delicious. I have a question about the quantities in the recipe, though. “2 tablespoons” coconut flour – that doesn’t seem like enough to make four tortillas. Is that a mistake, or are the eggs making up most of the bulk?

    Gingersnapper wrote on April 24th, 2011
    • Coconut flour soaks up a lot more liquid than other flours, so 2 T may very well be correct. I look forward to trying this!

      Joanna wrote on April 24th, 2011
  30. I think I need some help – I cut the recipe in half, but could not get them to stay together…they just fell apart though. Not sure what I did wrong…maybe as gingernapper wrote, there wasn’t enough flour

    Brian wrote on April 24th, 2011
    • when I started making coconut flour pancakes for my kids if they were falling apart I added an egg….so I would start there! good luck!

      Felicia wrote on May 27th, 2011
  31. Looks very tasty and the easiest way is to eat it with a fork. However, coco flour just doesn’t do justice. The beauty of wheat or corn, is that it stays together, no break up. The reason why people gain weight going that direction is that they eat too many of them at one sitting. One wheat or corn tort and then fill up more on the insert, would make more sense.

    Lee wrote on April 24th, 2011
  32. …and taco meat is a great place to sneak in some offal (the gamey flavor complements the spices) and red palm oil (I’m finding the flavor’s too strong for most everything else). The “tortilla” looks awesome, can’t wait to try it!

    ottercat wrote on April 24th, 2011
    • Just today, took a bull calf to the processors. I had the beef liver ground to a “chili grind” and had it all mixed in with the very lean ground beef. Will do the same w/ my venison this year. Its just too easy to stealth the liver into folks this way ;o)

      FarmSchooler wrote on September 3rd, 2012
  33. Try making them small enough to not fall apart, just like the Banana Almond pancakes. Try Almond flour. Use Ghee instead of olive oil. Ghee is clarified butter. Has a high smoking point. Love it. Just keep trying…you will get it sooner or later.

    cjbrooks wrote on April 24th, 2011
  34. I’ve NEEDED a tortilla replacement!!!!!!!!!! I will try this this week 😀

    Meagan wrote on April 24th, 2011
  35. I think I’ll stick to corn tortillas for my tacos, as opposed to what appears to be a pancake. I don’t eat tortillas often enough to fret over their non-paleo-ness.

    Matt wrote on April 24th, 2011
  36. Yesterday I made this recipe and followed it with these exceptions.

    Substituted lemon juice for the lime.

    Cooked about 3/4 cup coarsely chopped vidalia onions with the meat since I had no onion powder.

    fried the “tortilla” in half olive oil and half coconut oil.

    I only topped it with chopped lettuce, husband added grated cheese plus the lettuce. Oh, and Frank’s was sprinkled on top. We ate it with knife and fork.

    As stated, the tortilla is more a pancake but I have to say, we both agreed it was really, really good. The taste was excellent, in fact. Yum!

    I will be making this again and again and hope to have some tomatoes and avocado to add next time.

    Thanks for the recipe!

    Sharon wrote on April 25th, 2011
  37. I am going to have to make this… I love me some tex-mex food… Nice alternative to lettuce wraps!

    Red Rocketman wrote on April 25th, 2011
  38. I am going to try this as my DH loves tortillas. but I can’t abide the texture of what is called coconut flour here. so my question to you and anyone else is is coconut flour powdery like wheat or alond flour or is it supposed to be in little tiny pieces? I could use my mortar and pestle to grind it up further if it is supposed to be powdery.

    cheryl j wrote on April 25th, 2011
    • Yes it is powdery and you can buy it in a natural food store. I think it has a light cornmeal texture when used in a recipe although I didn’t notice the cornmeal texture in this recipe. These “tortillas” are really more like a pancake but tasted great with the toppings.

      Sharon wrote on April 25th, 2011
      • Thanks. I will grind it up more next time I use it

        Cheryl J wrote on April 25th, 2011

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