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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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April 23 2011

Primal Tex-Mex Tortillas and Taco Seasoning

By Worker Bee
155 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 sautΓ©ed 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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155 thoughts on “Primal Tex-Mex Tortillas and Taco Seasoning”

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  1. This is awesome, can’t wait to try it, tortilla was the last ‘wheat stuff’ I indulged because…you know…it’s awesome! Thanks mark πŸ˜‰

  2. What time should we arrive for dinner? This looks DELICIOUS!!! I love seasoning up chick peas for Tex-Mex meals too, topped with herb salad mix.

  3. This sure beats my greasy creation of the egg tortilla! Was yummy, but will have to find some coconut flour somewhere.

    1. Hello. FYI–I order all of my healthy flours and Health type of foods from Amazon.com. They often have ‘Subscribe & Save’ which is an additional 15% off. I order BOB”S COCONUT FLOUR and all the rest there. Obscure healthy ingredients are also purchased there. πŸ™‚ Good luck.

  4. Looks great…finally, a way to eat a tortilla in Primal fashion!

    Just curious, though why you chose to fry these in olive oil, vs. lard, butter or coconut oil? From everything I’ve read, olive oils shouldn’t be used for cooking at high temperatures.

    1. If it’s FAST, I’ll fry in olive oil.

      But for this, I’d use avocado oil. It’s expensive, but it adds flavor nicely to recipes like this, or fajitas, etc.

    2. For one thing, lard’s high in omega-6 fats, which you want to limit to 2–4% of calories, according to Chris Kresser. For another, good coconut oil or butter from pastured cows is darned expensive. Regular olive oil (not EVOO) is reasonably priced. Also it’s smoke point is high enough for a quick-cooking recipe like this.

      1. A lot of olive oil is cut with crap oils so its no wonder the real stuff is sold for much more. Consumers not wanting to pay the true value of things but can’t live without iPhones doesn’t help any. There was a university that tested quite a few varieties and found many of them cut with cheap veggie or seed oils that are not “paleo”. So I don’t buy oil from the store, but allow myself to have olive oil grown in Georgia on avocados occasionally as it is $30 a bottle so its more expensive than butter and coconut oil.

        http://www.naturalnews.com/036509_extra_virgin_olive_oil_fraud_bottle.html

        Also a book on it:
        http://www.amazon.com/Extra-Virginity-Sublime-Scandalous-World/dp/0393070212/ref=tmm_hrd_title_0

  5. I know what I’m having for lunch this week! I am wondering though, do you think this would work with almond flour instead? Thanks!

      1. Ah, thanks for that comment, I was wondering the same thing… Right, off to the kitchen! πŸ™‚

  6. Pretty much the same seasoning that I use in my taco meat but I am so excited to try the tortillas!!!! Sounds like dinner!

  7. oh wow you could do all kinds of things with these: change the seasoning a bit & they’re mini pizza crusts! Change in a different direction & you got gyros or shwarma. Yippee!!
    oh wow – a new “vehicle” for sardines & kippers…

  8. I like to use smoked paprika, ancho chili powder, chipotle chili powder, fresh minced garlic, fresh minced jalapeno, ground black pepper, roasted cumin, roasted coriander, Celtic sea salt, fresh cilantro, Cholula hot sauce, and fresh lime juice/zest in my taco seasoning mix, which I cook with onions, bell peppers, and grass-fed ground beef in coconut oil. Even my non-Primal eating brother devours it! But if I wanted to make it with less ingredients or was missing one of those ingredients, I would be sure to try out your seasoning mix. Either way, it’s so much better and healthier than that stuff in the pouches at the supermarket. I will definitely be trying out the tortilla recipe. I am also curious to know, as another reader asked, if it would work with almond flour in place of the coconut flour.

  9. Awesome! I came to this site to get some other info, but loved seeing a mexican tortilla staring me in the face! I just said last night how I was going to miss corn tortillas & corn chips…we do the burrito bowls, but I will def try these tortillas as a wknd special item! Thanks!

    1. follow up!! I made these w/ my boyfriend this wknd, and we LOVED them!! We’re doing a 30day grain free challenge, but will keep these in the mix since coconut flour is NOT a grain! (unless we’re wrong on that, in which case, someone pls set us straight!) We even thought of swapping out the mexican spices for apple/cinnamon type spices so we could do a batch w/ breakfast flavors for morning “toast”.

      1. I tried these last night, it was a little time consuming, but my husband and I liked them. I think I am allergic to the coconut flour, I will try with a different flour and see. It was much better for me since I am allergic to corn and everything else. I will give them another try. Loved the spice for the meat.

        1. hi I have been reading about the primal way and I have one problem and that is I am highly allergic to nuts in any form and would like alternative flours to use as the recipes look scrummy – I am using gluten free flour but it is still wheat based any ideas anyone?

  10. Living in central Texas, Tex-Mex is one those things I swore I’d never give up, and even after going Paleo, I didn’t. we have taco and fajita nights quite a bit at our house, and usually just use fresh corn tortillas. I will have to give these primal tortillas a try. thanks!

    1. Same here (I’m in SA). My desire for breakfast tacos keeps tripping me up. This shall be tried as soon as I finish feeding the baby.

    2. Grew up in TX and lived in central TX many years. Good, fresh flour tortillas were at the top of my list (Blanco Cafe in San Antonio makes the best). That’s all gone now. Beef fajitas are still a staple, however, but with no tortillas. The corn may not be as bad as the flour, but still very bad. Good news is that my weight and waist size is now the same in my mid 50s as it was as a freshman in high school.

      Eat the skirt steak with no wrap or wrapped in lettuce. Avocados are primal too. It’s now my fruit of choice — eaten with a squeeze of lemon and some sea salt.

      1. also a Texas who loves Mexican food. I need to make these for tomorrow’s ash Wednesday fish tacos

  11. Mark,

    Nice recipe! I’m a big fan of Mexican food so it’s nice to see you can go Primal with tacos!

    Alykhan

  12. Wow, fantastic! Will definitely be making these soon. So glad I have a nice supply of coconut flour on hand. Thanks so much!

    Shirley

  13. If this tastes as good as it looks, you have my undying gratitude forever and ever.

  14. This is great! We are having a Mexican potluck at work. I can bring my own tortillas and stay on track.

  15. Dude, those tortillas look freaking awesome! Adding them to the list of “to make… soon!”

  16. I was wondering about the one teaspoon of lime. Is that lime juice, or zested lime?

    1. OKAY I made this tonight

      The water is exact for a reason, be accurate

      The spices for the meat is balanced for about 500g meat

      I just poured a lot of “tortilla” sauce and then divided into 4 pieces cuz I’m lazy. They didn’t taste much themselves but they sure fill the stomach!!

      I’ll surely make this again

  17. Helen, I wondered the same thing. My guess is that it’s lime juice since it is included with the wet ingredient list. I could be wrong, though…

  18. We just so happened to be having tacos tonight, so I decided to try this recipe. My tortillas didn’t turn out all that great. I knew they wouldn’t be exactly like regular tortillas, but still, they didn’t turn out for me. I know the article said they wouldn’t be good for wrapping, but mine broke apart when I tried to move them from the pan to the plate. Any suggestions for what I may be doing wrong? Anyone else try these and have the same issues?

    1. We did these on Sat night, and as long as we had ample oil in the pan when frying them, we were good to go. No break-age, no burning. We did NOT wrap them, wrapping them would be like trying to turn a pancake textured item into a tortilla…definitely would incur breakage. Good luck!

  19. Mark, just wanted to thank you for all your knowledge. I’m finally living a healthy ife thanks to Primal/Paleo and Crossfit. Couldn’t have done it without folks like you. Now I’m getting stronger, leaner and mostly important mentally healthy.

  20. That does look delicious. I have a question about the quantities in the recipe, though. “2 tablespoons” coconut flour – that doesn’t seem like enough to make four tortillas. Is that a mistake, or are the eggs making up most of the bulk?

    1. Coconut flour soaks up a lot more liquid than other flours, so 2 T may very well be correct. I look forward to trying this!

  21. I think I need some help – I cut the recipe in half, but could not get them to stay together…they just fell apart though. Not sure what I did wrong…maybe as gingernapper wrote, there wasn’t enough flour

    1. when I started making coconut flour pancakes for my kids if they were falling apart I added an egg….so I would start there! good luck!

  22. Looks very tasty and the easiest way is to eat it with a fork. However, coco flour just doesn’t do justice. The beauty of wheat or corn, is that it stays together, no break up. The reason why people gain weight going that direction is that they eat too many of them at one sitting. One wheat or corn tort and then fill up more on the insert, would make more sense.

  23. …and taco meat is a great place to sneak in some offal (the gamey flavor complements the spices) and red palm oil (I’m finding the flavor’s too strong for most everything else). The “tortilla” looks awesome, can’t wait to try it!

    1. Just today, took a bull calf to the processors. I had the beef liver ground to a “chili grind” and had it all mixed in with the very lean ground beef. Will do the same w/ my venison this year. Its just too easy to stealth the liver into folks this way ;o)

  24. Try making them small enough to not fall apart, just like the Banana Almond pancakes. Try Almond flour. Use Ghee instead of olive oil. Ghee is clarified butter. Has a high smoking point. Love it. Just keep trying…you will get it sooner or later.

  25. I think I’ll stick to corn tortillas for my tacos, as opposed to what appears to be a pancake. I don’t eat tortillas often enough to fret over their non-paleo-ness.

  26. Yesterday I made this recipe and followed it with these exceptions.

    Substituted lemon juice for the lime.

    Cooked about 3/4 cup coarsely chopped vidalia onions with the meat since I had no onion powder.

    fried the “tortilla” in half olive oil and half coconut oil.

    I only topped it with chopped lettuce, husband added grated cheese plus the lettuce. Oh, and Frank’s was sprinkled on top. We ate it with knife and fork.

    As stated, the tortilla is more a pancake but I have to say, we both agreed it was really, really good. The taste was excellent, in fact. Yum!

    I will be making this again and again and hope to have some tomatoes and avocado to add next time.

    Thanks for the recipe!

  27. I am going to have to make this… I love me some tex-mex food… Nice alternative to lettuce wraps!

  28. I am going to try this as my DH loves tortillas. but I can’t abide the texture of what is called coconut flour here. so my question to you and anyone else is is coconut flour powdery like wheat or alond flour or is it supposed to be in little tiny pieces? I could use my mortar and pestle to grind it up further if it is supposed to be powdery.

    1. Yes it is powdery and you can buy it in a natural food store. I think it has a light cornmeal texture when used in a recipe although I didn’t notice the cornmeal texture in this recipe. These “tortillas” are really more like a pancake but tasted great with the toppings.

  29. Nice to see an alternative tortilla within the primal boundaries. Ive never had TexMex, but CaliMex is incredibly good. I havent tried this recipe yet (will soon, though, just need to find coconut flour?), but just a thought for those of you who would like to “wrap,” how about you place the Cocotilla in side a lettuce leaf and add the toppings on top of that? That way you can wrap and have a different taste/texture instead of just plain lettuce.

  30. Tortillas have been the most fretted-about item for this Texas girl…may have to try the coconut flour recipe!

  31. I’m gonna have to try this out this week πŸ˜€ Thankfully I have everything so just need to figure out which day to make it!

  32. 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!

  33. 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.

  34. 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 πŸ™

    1. I don’t think it was the elevation as the same thing happened to me and we are at 60 feet above sea level.

    2. 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.

  35. 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.

  36. 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.

  37. 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.

  38. 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.

    1. 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.

  39. 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.

  40. I’ve been making a similar meat filling then putting into a green pepper and baking… But I’m excited to try this tortilla

  41. try adding guar gum. They may just be more flexible. This is what is used in gluten free tortillas

  42. 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!!!! πŸ˜€

    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. πŸ™‚

  43. 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!

  44. 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.

  45. I used cinnamon for the spice and subbed the lime juice with vanilla. My kids loved them with almond butter and bananas!

  46. 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!!

  47. 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?

  48. 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 πŸ™‚

  49. This diet will be a tough one for me. Beer is made from grain. Bummer.

    1. 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.

    2. I hope by now you have discovered Omission, a great gluten free beer. Actually three of them.

  50. 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”. πŸ™‚ Thank you!

  51. 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!!!!

  52. 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.

  53. 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.

    1. 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?

        1. 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.

      1. 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.

    2. 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.

  54. 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.

  55. The taco seasoning was great! My (non-primal) extended family loved it!

  56. 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?

  57. 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) πŸ™
    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.

  58. 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 πŸ™‚ Perhaps I will just turn those into a sometimes treat.

  59. Could you use something other than coconut flour like rice flour? I’m allergic to coconut.

  60. 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).

  61. 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!

  62. 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.

  63. Does coconut flour TASTE like coconut? I’m one of those weirdos that hates that flavor…

  64. 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!

  65. Mine came out more like pancakes, but overall delicious. I will try next time without the baking powder.

  66. 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 πŸ™‚ 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.

  67. 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.

  68. 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.

  69. 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!

  70. 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!

  71. 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.

  72. 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

  73. 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!

  74. 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. πŸ™‚

  75. 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?

  76. Thank you Mark,
    I enjoyed this very much and found it very easy to make xox

  77. 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.

  78. 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.

  79. 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)

  80. 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).

  81. 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…

  82. 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.

  83. 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!

  84. 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!

  85. 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!

  86. 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!

  87. 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!

  88. 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.

  89. 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.

  90. 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!

  91. I am allergic to coconut and almond (really all tree nuts) flour- what flour might I use for this recipe?

    1. I know it’s not exactly primal, but I’ve substituted masa (i.e., tortilla-making cornmeal) for the coconut flour. It tastes much more like a real tortilla and avoids that weird coconut texture, and I’m willing to live with 1/2 tbsp. per tortilla – that’s still a pretty low-carb taco.