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:

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  1. 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
  2. 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
  3. 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
  4. The taco seasoning was great! My (non-primal) extended family loved it!

    Chelsea wrote on January 23rd, 2012
  5. 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
  6. 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
  7. 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
  8. Could you use something other than coconut flour like rice flour? I’m allergic to coconut.

    Mandy wrote on April 3rd, 2012
  9. 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
  10. 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
  11. 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
  12. 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
  13. First go at the tortilla didn’t turn out stellar, but my second attempt turned out so much better! I adjusted the batter portions from the original 1/4 cup per wrap and changed it to 1/2 cup portions. Bigger and stronger wraps! Can’t wait to do a sweeter spin on these guys as one of the commenters (sp?) mentioned above!

    Alice wrote on July 9th, 2012
  14. I made these tonight for our evening meal and they were scrumptious!

    Rebecca wrote on July 14th, 2012
  15. Wonderful! I made them for our evening meal. We had missed tacos!

    Rebecca Lee wrote on July 14th, 2012
  16. Mine came out more like pancakes, but overall delicious. I will try next time without the baking powder.

    Mike wrote on July 21st, 2012
  17. I made these tonight for myself, and my boyfriend (a 20-year-old who lives off of pizza and energy drinks. I know.) was skeptical of my “primal eating” habits. However, he tried a bite of this and said, “Wow, that is REALLY good” and quickly helped himself. Getting him to eat anything remotely healthy is a struggle, so thumbs up here :) I used almond flour and chicken, and it worked great. I wouldn’t go into this expecting a “taco”, but it’s definitely a good meal.

    Jess wrote on August 2nd, 2012
  18. I have to say, I didn’t care for these. The finished consistency was more like a crepe than a tortilla. They didn’t hold up to the toppings without falling apart, and the flavor was so mild I couldn’t taste them through the meat, lettuce and salsa I topped them with. Still searching for an acceptable primal tortilla recipe. Sadly, this isn’t it.

    Alec wrote on August 12th, 2012
  19. I just made these tonight and here is my experience. They do fall apart a bit. Wheat tortillas have gluten to glue them together, true corn tortllas fall apart a bit as well (some have gluten added, check the label). It took me awhile to get the hang of making them. I poured the batter in the pan, cooked for two minutes on side one. I tried turning them with a spatula and they just broke apart. I had better luck using the spatula to lift the edges then I used my fingers to lift and flip. I used mine more like a tostada, my son filled his and picked it up. The thicker ones stayed together. They are more fragile though, can’t over load. Takes some practice. I followed the recipe exactly. We liked them and will make them again.

    Linda wrote on August 17th, 2012
  20. So I made these tonight with the intention of making carne asada tacos. While they are quite yummy, I would say, given the strong cumin and coconut flavor, I would rather pair these with some indian food as a naan substitute!

    Hiranya wrote on August 20th, 2012
  21. Tried it and they fell apart, what am i doing wrong? :-(

    Sabine wrote on August 28th, 2012
  22. I tried these tonight and put less spices in both the meat and tortilla and they came out delicious in flavor. Of course this is knife and fork food as the tortillas aren’t strong enough to wrap and hold in your hand.

    Very tasty and very easy. This is my first coconut flr venture and I found it tasty and light.

    It was nice to have some bread-like substance without grains!

    Newbie wrote on September 14th, 2012
  23. I tried these twice today, the first time I followed the directions in the recipe to teh letter and they were a disaster, they broke trying to flip and personally I did not like the taste. The second time I tried way less oil and put half cup mixture in. I had to pan on low at the start and the mixture did not bubble as I put it in, I cooked 1 min then 2 mins wiht the lid on. I slid out onto the plate to turn it over and that worked the best. The second one did not work as well as the pan was too hot.

    Tee wrote on December 2nd, 2012
  24. Whoa, this looks awesome!

    Reed wrote on January 8th, 2013
  25. Hi I’ve just had a go at making these tacos but they didn’t go to plan!

    The batter was so thick so I added quite a bit more water to get it runny enough to pour. When I fried them they went to a cake like texture and are extremely soft (falling apart). Any suggestions?

    I’m in the UK and used 1 cup = 250ml ish.

    Help appreciated as I don’t want to waste the expensive cocounut flour I’ve used in the batter!!


    Charlotte wrote on January 12th, 2013
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