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
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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Posted By: Worker Bee
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.
Whoa, this looks awesome!
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
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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!
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.
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?
Thank you Mark,
I enjoyed this very much and found it very easy to make xox
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.
This looks great! I like my wrapped in romaine but this is good for a change.
Omg, these look de-freaking-licious! Can’t wait to make them this weekend!!!!
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.