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Primal Tex-Mex Tortillas and Taco Seasoning
Posted By Worker Bee On April 23, 2011 @ 5:00 am In Health,Recipes | 151 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!
Makes 4 tortillas
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.
Simply season raw meat then cook as desired.
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