Paleo Tortillas

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Paleo Tortillas

We go to Mexico at least once but mostly twice a year.  I just love flour tortillas.  I never liked corn tortillas even before Paleo came into my life.  I decided to make a paleo flour tortilla as my go to taco!  Anything goes great in a taco especially in the spring with all of the fresh vegetables and herbs.  Go ahead and make these - you will love them!

Tip:  Make them when you are going to use them.  They really don't taste that good 2 days later - even warmed!

I used my crepe pan but a cast iron skillet works great too!






  • 2 large eggs, room temperature
  • 1 cup coconut milk
  • 1 1/3 cup tapioca flour
  • 3 tablespoons coconut flour
  • 1/2 teaspoon sea salt
  • Butter or Coconut oil for cooking


  1. Whisk eggs and milk together in a large mixing bowl.  

  2. Add in tapioca flour, coconut flour and sea salt and stir until combined well. 

  3. Heat a cast iron pan  (seems to work best) over medium-high heat.  Let the pan get nice and hot.  Add in about 1/2 tablespoon of oil or butter and let it get very hot.  Brush around the pan to coat.  Lower heat to medium.

  4. Add about 1/3 cup of the batter then carefully (with a pot holder) hold the handle and tilt then give a swirl so the batter almost fits the pan and becomes thin.  

  5. Let cook for about 1-2 minutes or until the edges begin to bubble then flip and cook the other side for 2 minutes.  Continue with the batter to make about 6 flour tortillas in total.  You may need to add a little more butter or oil between tortillas.

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