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

taco2Taco 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.

mixedspices

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

tortillabatter

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.

fryingtortilla

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.

tortilla

Taco Seasoning – to season 1 pound of meat

Ingredients:

seasonongingredients
  • 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.

taco1

You want comments? We got comments:

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  1. 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
  2. I made these tonight for our evening meal and they were scrumptious!

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

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

    Mike wrote on July 21st, 2012
  5. 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
  6. 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
  7. 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
  8. 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
  9. Tried it and they fell apart, what am i doing wrong? :-(

    Sabine wrote on August 28th, 2012
  10. 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
  11. 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
  12. Whoa, this looks awesome!

    Reed wrote on January 8th, 2013
  13. 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!!

    Thanks

    Charlotte wrote on January 12th, 2013
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    Liposuction wrote on January 29th, 2013
  15. I just made these for dinner tonight figuring out how to use my leftover shredded chicken….OH BOY! THIS WAS FANTASTIC!!! Thank you for the tortilla recipe!!!!! I kinda wish I wouldn’t have consumed them so quickly, looking forward to my leftovers for lunch tomorrow!

    Cassie wrote on February 12th, 2013
  16. For someone on a time crunch making dinner, would these be OK made the night before and reheated?

    How about having the “batter” premixed the night before and in the fridge ready to go?

    I have two little kids and do a lot of prep for the next day after they go to bed. :)

    Lakkdainen wrote on February 13th, 2013
  17. Mine turned out like pancakes. I cooked the first one in butter, so I though that was it. I did the second one in olive oil, and it tasted like an eggy pancake. I’m cool with this. I plan to make some tomorrow with vanilla, cinnamon and nutmeg instead of the other spices & top with sour cream & stevia. Yum. Still, though, I would have liked something which was at least a little like a tortilla (or something for savory foods). Something I did, maybe?

    Michele wrote on April 8th, 2013
  18. Thank you Mark,
    I enjoyed this very much and found it very easy to make xox

    Vanessa wrote on April 11th, 2013
  19. I wonder how this would taste with a little masa harina mixed in for flavor.

    We grow our own corn and process our own masa with lime. Add homegrown lard and broth for tamale dough. Not primal, but definitely worth it.

    JBailey wrote on May 1st, 2013
  20. This looks great! I like my wrapped in romaine but this is good for a change.

    Amber wrote on May 1st, 2013
  21. Omg, these look de-freaking-licious! Can’t wait to make them this weekend!!!!

    Jennifer wrote on May 1st, 2013
  22. I have been eating taco omelettes for a long time. Just whip up a couple eggs and fill it with whatever Mexican food you love. Eggs make a much better tasting tortilla, in my opinion.

    Kathy Hendrix wrote on May 2nd, 2013
  23. Another option is to forgo the tortilla entirely. My wife still enjoys corn chips but I just pile a large portion of chopped greens on my plate and add red pepper, red onion, black olives, scallions, tomato, seasoned grass fed beef, and maybe some beans (extra lard) and Greek yogurt/sour cream and maybe a little cheese. Then gob on the salsa and hot sauce. It always looks beautiful and colorful and tastes great (plus I get about 5 servings or more of veggies and lots of protein)

    Dan wrote on June 1st, 2013
  24. Well, I tried this. First thought, pretty darn good seasoning. It was tasty. I added diced onions and cilantro to the prepared tacos, with some of my favorite salsa. Good stuff. One thing, the tortilla batter needs to be thick enough so that it kind of meanders as it spreads out, making it necessary to spread it around a bit by tilting the pan, as the recipe notes. At first my batter was too thin, and the tortilla ended up being too thin and delicate. I’m not sure if I measured my ingredients incorrectly or what, but adding a little more coconut flour fixed it right up.

    I’m definitely going to have this again, and I’ll probably do a pizza version as well (I’m sure Mark and company have already thought of this–I haven’t made a lot of headway through the Primal cookbooks yet).

    Mark B wrote on June 2nd, 2013
  25. I was so excited to try these so I ran out and got all the ingredients. While I am not a professional chef I do know my way around the kitchen. I used exactly the right amount of ingredients and followed the procedure to the letter. Unfortunately, the shell did not turn out to be at all anywhere near like the photos Mark posted look. Mine turned out to be a spongy. But more disappointingly I found the taste to be very bland. I’m going to try it one more time with more oil in the pan but frying with olive oil is tricky as it burns quickly. I think the trick with these is to add a bit of salt, use egg whites only after they are whisked to a foam, cook with an iron pan, and spread the mixture as thin as possible. Anyhow, so far I am not impressed…

    Mike wrote on June 7th, 2013
  26. Well, I followed the recipe EXACTLY and these were abysmal – they completely fell apart when I tried to flip them and were such a waste. I tried Elana’s pantry variation of these and they, at least, stuck together, but, were basically thin, flavorless omlettes. If I had not held firm, my family would have hit the car and Taco Bell. These were bad, bad, bad.

    Jennifer wrote on June 20th, 2013
  27. I made these for dinner tonight and while they were tasty, they were crumbly and fell apart. =(
    I’m followed the recipe closely, so I’m not sure what went wrong.
    But they were tasty!

    Aimee wrote on September 11th, 2013
  28. I don’t enjoy the taste of coconut flour tortillas, so I didn’t bother with those. The meat turned out delicious! It was too spicy for my toddlers though, so I will be halving the chili powder next time. I added an onion and a red pepper and piled it in romaine leaves with avocado and salsa on top. Delicious! I love the idea of black olives, I’ll do that next time!

    Thank you for the recipe!

    Penny wrote on September 20th, 2013
  29. These are also easy to reheat and make crisp again as leftovers. Just lightly brush them with olive oil again and toss them on a baking sheet an throw them in the oven on about 400 for 10 minutes then flip and go another 5 mins! I make them in bulk some weekends so I have left overs for breakfast tacos during the week!

    Vinny P wrote on December 4th, 2013
  30. turned out great, although they were more like savory mexi pancakes than tortillas. I doubled the recipe, maybe I used too much baking soda? Anyways, they tasted awesome! I also added cayenne, dried onion, fajita spices, and granulated garlic. Thanks so much for posting!

    Celine wrote on February 6th, 2014
  31. I’m not too sure about the tortilla, but the beef seasoning is REDONKULOUS! So dang good! Far, far superior to prepackaged and in restaurants.

    My tortilla ends up more like a Mexican pancake. It’s not very crisp at all. Not sure if I’m screwing something up or if this is common. I’m fine with it as is, but if I could get it crispier I’d prefer that.

    Overall, the stuff is amazing! I have to pace myself or I end up eating it for lunch and dinner. I smash up an avocado and use it as my “refried beans” base. Then pile on the meat and about half a tomato. No you can’t roll it into a taco or burrito, but instead you eat it like a soft tostada.

    Thank you for the recipe! It’s been great!

    Brad wrote on May 7th, 2014
  32. I just finished making and eating these for a quick lunch. They are very easy to make, basically an omelet with baking powder and coconut flower. While they are certainly not as robust as flower or corn tortillas they provided that type of satisfaction.

    Artur wrote on May 13th, 2014
  33. I love the meat in this recipe, it is so much better than store bought taco packs (which I love and know are bad for me) This makes not using them so easy since it is just better. The burrito I have yet to make successfully, and I’m not sure why. It always ends up just falling apart and is just crumbles, which I stir into the meat. It is kind of like bits of corn bread, so it yummy for sure, just does not work like the picture.

    David Birney wrote on May 21st, 2014
  34. Has anyone tried subbing ground chia or flax for the eggs? I am allergic to eggs, which makes Paleo a bit challenging for me. Working to heal my GI of SIBO with hopes that my food allergies go away. Thank you!

    Jodi wrote on June 5th, 2014

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