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. I just made mine with almond mill. Very good!

    Bryan wrote on April 25th, 2011
  2. 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!

    LisaL wrote on April 25th, 2011
  3. I’m ALL over this for the upcoming weekend!

    Kabonk George wrote on April 25th, 2011
  4. 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!

    Tino wrote on April 25th, 2011
  5. 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.

    Be wrote on April 25th, 2011
  6. 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 :(

    robin wrote on April 25th, 2011
    • I don’t think it was the elevation as the same thing happened to me and we are at 60 feet above sea level.

      skeedaddy wrote on May 4th, 2011
    • 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.

      Anon wrote on June 13th, 2013
  7. Awesome! I am hungry!

    Paleo Josh wrote on April 25th, 2011
  8. Unfortunately I got a few complaints last night. Like, we want MORE! I made these for my family and they were awesome! Love, love, love this recipe and I had been craving taco flavors. This did the trick perfectly and nobody missed regular tortillas.

    Kellie wrote on April 26th, 2011
  9. Thanks, this will be perfect for tonight’s dinner! I planned on making chili, but the kids will be much happier seeing something ‘bready-looking’ on their plates.

    Kristen wrote on April 26th, 2011
  10. I’ve made tortillas using quinoa flour and they were the same shape and consistency as flour tortillas. If you ate them plain you could taste a strong quinoa flavour but with taco filling you didn’t notice.

    The recipe is 1 cup of quinoa flour, 1 tbsp of olive oil and then however much water you need so that it isn’t sticky. No worries if you add too much water, just add more flour to compensate. You can buy a tortilla press to make things easy or roll it out with wax paper like I did.

    Dan wrote on April 26th, 2011
  11. For those of you having trouble getting the tortillas to hold together, here are a few tips:

    Make sure your pan is hot – the oil should be crackling a bit. When you pour the batter into the pan it should immediately start to sizzle and cook. Remember – don’t touch the tortilla for the first 2 minutes. Use a wide pancake turner, one you can gently slide under the whole tortilla, to flip the tortilla. Making the tortillas smaller also makes flipping them easier if you’re having trouble. You can use the pancake turner to move the tortilla from the pan to plate, or just slide the tortilla out of the pan by tilting the pan towards the plate.

    Whisk the batter each time before you pour it into the pan. The coconut flour tends to settle on the bottom of the bowl.

    You can add more coconut flour, which might help the tortillas hold together better, but the tortillas will then have a stronger coconut flavor and the texture changes…to us, more flour gives the texture a sawdust-like quality, which is why we prefer more delicate tortillas with less coconut flour in them.

    We like the richer flavor and convenience of the whole egg tortillas, but using just egg whites, instead of the whole egg, can make the tortillas stronger. Whisk the egg whites briskly until they are foamy, then whisk in the oil, water and lime juice.

    Worker Bee wrote on April 26th, 2011
    • Hi, my son’s allergic to egg, any suggestions for a good replacement? we don’t like the taste “egg replacer” gives! Not sure it would hold together with that anyway. I have used ground chia seeds in the past but that was in baking.

      belinda wrote on August 31st, 2014
  12. I made these this evening. They turned out very good and I enjoyed eating them with some chicken and sour cream. I followed the recipe exactly and only poured out 1/4 cup for each one. I let it cook for one minute, then covered and let it cook for one more minute, then flipped. None of them broke apart and they turned out nice and crispy on the edges. It made 5, not 4.

    Jessica wrote on April 26th, 2011
  13. We made a 1/2 batch. It’s a great way to enjoy an egg.

    JP wrote on April 26th, 2011
  14. yum – thanks for the recipe!

    Alissa @ Not Just Apples wrote on April 27th, 2011
  15. I’ve been making a similar meat filling then putting into a green pepper and baking… But I’m excited to try this tortilla

    Nicole wrote on April 27th, 2011
  16. try adding guar gum. They may just be more flexible. This is what is used in gluten free tortillas

    RM wrote on April 27th, 2011
  17. we made these last night. they were ah.some!!!!! the tortilla was almost like a crepe………… a whole new world has just developed……. oh the possibilities!!!! 😀

    we noticed it was super important to use alot of ghee (or butter or whatever)…. that seemed to be the only difference in the three that looked like tortillas and the one that fell apart. :)

    coley wrote on April 28th, 2011
  18. I finally got around to making these this morning for breakfast. Hubby referred to them as a REVOLUTION! Absolutely amazing. I never thought I’d be able to eat “tortillas” again. Delicious! Keep these recipes coming!

    Shema wrote on May 1st, 2011
  19. Made this recipe over the weekend. It turned out amazing! I served it with a fresh tomato, onion, cilantro salsa and homemade guacamole. The kids loved it, as well. Thanks, Mark!

    I cooked the tortillas for about 30 seconds uncovered and 30 seconds covered before flipping after the first couple were more brown than I would like. Range temps vary, I suppose.

    jared wrote on May 2nd, 2011
  20. coley wrote on May 2nd, 2011
  21. I used cinnamon for the spice and subbed the lime juice with vanilla. My kids loved them with almond butter and bananas!

    Natalie wrote on May 3rd, 2011
  22. Thank you for this recipe!! We made this last night for Cinco de Mayo and these tortillas were awesome! I used an electric griddle to make sure I had even heat and skipped covering them. They came out golden brown and cooked perfectly. Next time, I would probably double the batch to get a larger tortilla. Definitely a keeper!!

    Lora wrote on May 6th, 2011
  23. These were good’n’tasty last night – did them with a crock-pot cubed beef taco recipe that my wife makes. Worker Bee is absolutely correct – don’t touch ’em for the first two minutes. That’ll keep them from breaking.

    They held together pretty well for me and I’ll do this again, for sure, possibly trying out the egg-white-only idea for structure’s sake.

    I cooked them in an omelet pan with a teflon-type coating and it worked really well, but they didn’t require nearly as much oil with that pan. What is everyone else cooking these in?

    Jamie Fellrath wrote on May 10th, 2011
  24. Great! I’ve been looking for a healthy recipe for tortillas that uses lots of spices. Thank you for giving exact measurements too, very helpful indeed :)

    Quesadilla Lover wrote on May 15th, 2011
  25. This diet will be a tough one for me. Beer is made from grain. Bummer.

    Michael wrote on May 15th, 2011
    • Not a perfect solution as there are still carbs in it, but there is gluten-free beer made from sorghum or other grains which are darned good.

      Jamie Fellrath wrote on May 16th, 2011
    • They make gluten-free beer

      Scott wrote on August 15th, 2012
    • I hope by now you have discovered Omission, a great gluten free beer. Actually three of them.

      Eleanor Snyder wrote on February 21st, 2015
  26. My husband and I tried this recipe and absolutely loved it! When we first switched to primal we were bummed that we couldn’t eat tortillas therefore we ate taco salads. Grass fed beef, organic veggies and greek yogurt with a home made lime sauce. Once this recipe was posted I couldn’t wait to make it. We were using store bought taco seasoning and then tried your seasoning and it tasted better. It was delicious and reminded me of a torta. One word for these – “YUMMY”. :) Thank you!

    Lorri Martin wrote on May 30th, 2011
  27. just made them with grilled chicken, heaps of chopped bells (crazy skinny funky reds from the CSA box), heaps of cabbage, cilantro, avacado, home made salsa fresca with funky heirlooms, lots of lime, and skinny margaritas!!!!

    craig almaguer wrote on August 18th, 2011
  28. This looks awesome, I’ll go to the market buy what I need and eat some later tonight!

    Tortilla wrote on December 14th, 2011
  29. I made these – if you cover the pan for the 3 minutes, it helps. They are no more work than homemade corn tortillas. They have to get really browned, and keep your spatula oiled or they will stick. Like most low-carb “egg wraps”, these were spongy and eggy and not crisp at all. They are not good cold either. They work in a pinch, but I would rather make a romaine lettuce taco salad heaped with seasoned beef, green onion, a little cheese, sour cream, avocado, tomato. Or use these to make baked beef burritos with sauce. They are too fragile and spongy for me.

    Kendra wrote on December 19th, 2011
  30. Just wanted to add that this makes an awesome naan bread substitute for curries. The cumin and chili goes really well with the rest of the meal and it soaks up the sauce.

    I make this quite a lot for curries now. I don’t always have luck in keeping it in one piece when I flip it. One tip I have is that if you sift the coconut flour it’s a lot less lumpy.

    Lara wrote on December 21st, 2011
    • I’m a little conflicted about the status of corn tortillas. Yes, it’s grain–corn, at that–but pre-fab corn tortillas are, perhaps, the only widely-available corn-based food to have undergone nixmalization, which is how the natives treat the corn to make it digestible and get rid of the antinutrients (look on any package of corn tortillas and it will say “corn flour treated with lime,” which is how nixmalization is done).
      Corn “foods” which do not undergo this process, such as cornbread and “pollenta” (the original was made from chestnuts), are associated with pellagra in the folklore of the regions where they made their appearance; but no such folklore exists for properly-prepared corn tortillas.
      Should we not avail ourselves of these more readily, since the dangers associated with the consumption of maize are–at least–ameliorated by the lime treatment?
      It seems to me that corn tortillas are at least as “semi-paleo” as any rice dish, maybe more so.
      Why, then, go to all the trouble of creating new tortilla recipes?

      Wulf Richardson wrote on January 8th, 2012
      • I would just be watchful to try to get non-GMO corn.

        Mom wrote on August 12th, 2012
        • I eat corn tortillas. Lots of them. Unfortunately, I am also getting more than my share of Roundup as almost all corn is made from glyphosate roundup ready corn.

          Eleanor Snyder wrote on February 21st, 2015
      • I eat corn tortillas. Lots of them. Unfortunately, I am also getting more than my share of Roundup as almost all corn is made from glyphosate roundup ready corn.

        Eleanor Snyder wrote on February 21st, 2015
    • I found that lifing up the edges of the tortilla with the spatula and then using my fingers to lift and flip worked the best. Flipped over in one piece that way.

      Linda wrote on August 17th, 2012
  31. The Taco seasoning was wonderful. The best I have had.

    I had a really hard time with the tortillas. When I went to turn them they just fell apart. They were not crispy like I thought they look in the picture. It reminded me more of a corn pancake. I don’t think I will try these again but the seasoning is a keeper.

    Crystal wrote on January 14th, 2012
  32. The taco seasoning was great! My (non-primal) extended family loved it!

    Chelsea wrote on January 23rd, 2012
  33. I tried these, and although they were delicious, they broke apart very easily! I ended up having to use a fork to eat my fajitas. Has anyone else had this problem?

    Steve wrote on January 29th, 2012
  34. The tortilla’s were a bummer… I couldn’t get them to hold up well, and when they were “done” I felt they were way too oily. They made a huge mess of my stove-top too (the oil was popping out of the pan like crazy after having the lid one) :(
    The taco seasoning is FANTASTIC though! So good I’ve made this 3 times in the last week for taco salads. Definitely going to use this from now on for taco meat.

    pinkash wrote on March 5th, 2012
  35. Just tried these tonight. The flavor was good, but mine fell apart much like previous posters. As I’m adapting to a primal lifestyle, I am really missing foods that have that crunch factor- like tortilla chips :) Perhaps I will just turn those into a sometimes treat.

    Amy wrote on March 6th, 2012
  36. Could you use something other than coconut flour like rice flour? I’m allergic to coconut.

    Mandy wrote on April 3rd, 2012
  37. Hi Everyone,
    What do you have against corn tortillas? which have gone through the standard nixtamalization alkali process which makes the corn suitably nutritious for human consumption. On that point of alkali processing of some grains, I find it seemingly useful to add baking powder to cooking rice(whole grain blends of rice are great human food).
    And what of the matter that, apparently, human consumption of starches, and even grains, wild grains that is, goes back numerous tens of thousands of years, and certainly much more in the cases of processed starches, whether as tubers, seeds(think ‘acorns’ for example, and possibly grass seeds), and other internal plant body membranes(some cycads for example).

    Scott wrote on April 8th, 2012
    • I’d be interested in hearing an answer about this…

      DarcieG wrote on July 17th, 2012
  38. Yummy! What a great recipe for tortilla. I usually make a bread out of almond flour when I do it, but I have to try this one as well!

    Louisa wrote on May 1st, 2012
  39. I just made these tortillas and they are amazing!! I found that they were much easier to flip with just a tiny bit of oil in the skillet – too much and they just fell apart.

    Lindsey wrote on May 20th, 2012
  40. Does coconut flour TASTE like coconut? I’m one of those weirdos that hates that flavor…

    Pambi13 wrote on July 5th, 2012
    • eh, sometimes. In this particular recipe, not that evident!

      Alice wrote on July 9th, 2012

Leave a Reply

If you'd like to add an avatar to all of your comments click here!

© 2015 Mark's Daily Apple

Subscribe to the Newsletter and Get a Free Copy
of Mark Sisson's Fitness eBook and more!