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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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April 23, 2011

Primal Tex-Mex Tortillas and Taco Seasoning

By Worker Bee
198 Comments

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

Ingredients:

  • 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

Instructions:

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

Ingredients:

  • 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

Instructions:

Simply season raw meat then cook as desired.


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198 Comments on "Primal Tex-Mex Tortillas and Taco Seasoning"

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Thomas G
Thomas G
5 years 5 months ago

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 😉

Marjorie
5 years 5 months ago

Looks great! Can’t wait to try it – thanks for the recipe 🙂

PrettyPauline
5 years 5 months ago

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.

Amy
Amy
5 years 5 months ago

This sure beats my greasy creation of the egg tortilla! Was yummy, but will have to find some coconut flour somewhere.

V Pancakes
4 years 3 months ago

Hello. FYI–I order all of my healthy flours and Health type of foods from Amazon.com. 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.

Lisa
Lisa
5 years 5 months ago

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.

jpatti
5 years 4 months ago

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.

jake3_14
jake3_14
4 years 1 month ago

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.

C
C
3 years 4 months ago
A lot of olive oil is cut with crap oils so its no wonder the real stuff is sold for much more. Consumers not wanting to pay the true value of things but can’t live without iPhones doesn’t help any. There was a university that tested quite a few varieties and found many of them cut with cheap veggie or seed oils that are not “paleo”. So I don’t buy oil from the store, but allow myself to have olive oil grown in Georgia on avocados occasionally as it is $30 a bottle so its more expensive than butter and… Read more »
September
September
5 years 5 months ago

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!

Heather
Heather
4 years 9 months ago

I tried it with almond flour, and it came out great!

The Cats Mother
The Cats Mother
4 years 1 month ago

Ah, thanks for that comment, I was wondering the same thing… Right, off to the kitchen! 🙂

Sarah
3 years 7 months ago

Did you use the same amount of almond flour as is specified for coconut flour?

Georgette
Georgette
5 years 5 months ago

Pretty much the same seasoning that I use in my taco meat but I am so excited to try the tortillas!!!! Sounds like dinner!

Karen P.
5 years 5 months ago

I’ve got some ground bison just waiting for this. Thanks!

Burn
5 years 5 months ago

my mouth is watering, i’m definitely making this!

Peggy
Peggy
5 years 5 months ago

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…

Susan M.
Susan M.
5 years 5 months ago
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… Read more »
Kate
5 years 5 months ago

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
5 years 5 months ago

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”.

Cheri
Cheri
5 years 4 months ago

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.

susan
susan
5 years 4 months ago

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?

Liz
Liz
4 years 1 month ago

you are right! Coconut is not a grain. 🙂

Peter St. Onge
Peter St. Onge
5 years 5 months ago

In Okinawa we ate something called “Taco Rice” http://en.wikipedia.org/wiki/Taco_rice

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

CavemanGreg
5 years 5 months ago

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!

Sabra
Sabra
5 years 5 months ago

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.

JP
JP
5 years 5 months ago
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.… Read more »
Melissa
3 years 7 months ago

also a Texas who loves Mexican food. I need to make these for tomorrow’s ash Wednesday fish tacos

Alykhan
5 years 5 months ago

Mark,

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

Alykhan

Primal Toad
5 years 5 months ago

I have some coconut flour left and now I have the perfect recipe to use it for! Thanks!!

Allie
5 years 5 months ago

Mmmm, me gusta. Me gusta.

Shirley @ gfe
5 years 5 months ago

Wow, fantastic! Will definitely be making these soon. So glad I have a nice supply of coconut flour on hand. Thanks so much!

Shirley

Allie
5 years 5 months ago

… or is it Mi gusta … I need to brush up on my spanish … 🙁

Paty
Paty
5 years 5 months ago

It is Me gusta 🙂

dragonmamma
dragonmamma
5 years 5 months ago

If this tastes as good as it looks, you have my undying gratitude forever and ever.

Melinda
Melinda
5 years 5 months ago

This is great! We are having a Mexican potluck at work. I can bring my own tortillas and stay on track.

Hal
5 years 5 months ago

Dude, those tortillas look freaking awesome! Adding them to the list of “to make… soon!”

Helen
Helen
5 years 5 months ago

I was wondering about the one teaspoon of lime. Is that lime juice, or zested lime?

nidalee
nidalee
5 years 5 months ago

I’ll make this tomorrow!

nidalee
nidalee
5 years 5 months ago

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

Helen
Helen
5 years 5 months ago

I forgot to check the box so I can read the replies. 🙂

Sara
Sara
5 years 5 months ago

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…

Nick
Nick
5 years 5 months ago

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?

Kate
5 years 5 months ago

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!

Maggie
5 years 5 months ago

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.

Gingersnapper
5 years 5 months ago

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?

Joanna
5 years 5 months ago

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!

Brian
5 years 5 months ago

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

Felicia
Felicia
5 years 4 months ago

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!

Lee
Lee
5 years 5 months ago

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.

ottercat
ottercat
5 years 5 months ago

…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!

FarmSchooler
FarmSchooler
4 years 25 days ago

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)

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5 years 5 months ago

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cjbrooks
cjbrooks
5 years 5 months ago

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.

Meagan
5 years 5 months ago

I’ve NEEDED a tortilla replacement!!!!!!!!!! I will try this this week 😀

Matt
Matt
5 years 5 months ago

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.

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5 years 5 months ago

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Sharon
Sharon
5 years 5 months ago
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.… Read more »
Red Rocketman
Red Rocketman
5 years 5 months ago

I am going to have to make this… I love me some tex-mex food… Nice alternative to lettuce wraps!

cheryl j
cheryl j
5 years 5 months ago

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.

Sharon
Sharon
5 years 5 months ago

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.

Cheryl J
Cheryl J
5 years 5 months ago

Thanks. I will grind it up more next time I use it

REKER
5 years 5 months ago

Nice to see an alternative tortilla within the primal boundaries. Ive never had TexMex, but CaliMex is incredibly good. I havent tried this recipe yet (will soon, though, just need to find coconut flour?), but just a thought for those of you who would like to “wrap,” how about you place the Cocotilla in side a lettuce leaf and add the toppings on top of that? That way you can wrap and have a different taste/texture instead of just plain lettuce.

Kathy
Kathy
5 years 5 months ago

Tortillas have been the most fretted-about item for this Texas girl…may have to try the coconut flour recipe!

Bryan
Bryan
5 years 5 months ago

I just made mine with almond mill. Very good!

LisaL
LisaL
5 years 5 months ago

I’m gonna have to try this out this week 😀 Thankfully I have everything so just need to figure out which day to make it!

Kabonk George
Kabonk George
5 years 5 months ago

I’m ALL over this for the upcoming weekend!

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Tino
Tino
5 years 5 months ago

Made these tonight with turkey meat and I must say, they were awesome! Noticed that if you use a little bit more tortilla mixture for each tortilla they stay together a little better and makes eating it like a traditional taco easier.
The meat seasoning was great as well…definitely a recipe we will use again!

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Be
Be
5 years 5 months ago

I am also from Texas but I find that I can make good Tex-Mex without the tortilla at all. At restaurants we order fajitas without tortillas and make our own casserole that most servers go out of their way to compliment as looking better than fajitas! Especially since I really don’t miss flour or corn I think I’ll stick to that.

robin
robin
5 years 5 months ago

tried this tonight and while the meat turned out great, the tortillas left a LOT to be desired. does elevation play a role in this? or is it the brand of coconut flour? they were really loose, fell apart in the pan and never really solidified. we’re at about 4300′ elevation. not sure what we did wrong 🙁

skeedaddy
skeedaddy
5 years 4 months ago

I don’t think it was the elevation as the same thing happened to me and we are at 60 feet above sea level.

Anon
3 years 3 months ago

We’re at 8300ft, and had the same thing happen. No amount of coaxing resulted in anything but crumbles when it came time to flip. It was a mess, and I’m no amateur. This is why I am not a fan of recipes that claim they can make paleo/primal substitutes for bread-y foods. It rarely is worth the effort, and uncommon that it actually works.

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