These paleo tortillas are made with coconut flour, tapioca, sea salt, almond milk, and organic brown eggs. |
These paleo tortillas are made with coconut flour, tapioca, sea salt, almond milk, and organic brown eggs. | These paleo tortillas are made with coconut flour, tapioca, sea salt, almond milk, and organic brown eggs. |
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Paleo Tortillas

  • Low Carb
  • Meals
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4/5 - 11 Ratings
Prep Time 5 minutes
Cook Time
Serving Yield 10 tortillas

With these paleo tortillas on hand, you can finally host an all-inclusive taco night. The process is simple: combine coconut flour, tapioca starch, and eggs for pliable, soft tortillas strong enough to cradle anything from flaky fish or grilled chicken.

By: Isabel Eats


  • 1/2 cup tapioca flour (or tapioca starch)
  • 1/2 cup coconut flour
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon onion powder
  • 1 3/4 cup unsweetened almond milk
  • 2 large Pete and Gerry's Organic Eggs

Nutritional Information plus

Serv. Size: 1 tortilla, Servings: 10

Amount Per Serving: Calories 70, Fat Cal. 20, Total Fat 2g (3% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 115mg (5% DV), Total Carb. 10g (3% DV), Fiber 3g (12% DV), Sugars 0g, Protein 3g, Vitamin A (2% DV), Vitamin C (0% DV), Calcium (10% DV), Iron (2% DV), Vitamin D (6% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


Step 1

Heat a small nonstick skillet over medium-low heat. To make more than one tortilla at a time, heat a second nonstick skillet on a nearby burner.

Step 2

Sift the tapioca flour, coconut flour, salt, and onion powder into a large mixing bowl by adding ingredients into a fine-mesh strainer and shaking it into the bowl. This helps eliminate and prevent any lumps in the batter.

Step 3

In a medium mixing bowl, whisk together the almond milk and eggs. Add the wet ingredients into the dry ingredients and whisk together until the batter is completely smooth and without any lumps.

Step 4

Pour 1/4 cup of batter into the skillet and tilt the pan around in a circular motion with your wrist to evenly distribute the batter to make a larger circle. The batter should spread to about 7 inches in diameter. Don't make it too thin.

Step 5

Cook on low-medium heat until the batter hardens a bit and the edges of the tortilla start to come up, about 60-90 seconds.

Step 6

Carefully flip the tortilla over with a spatula and raise the heat to medium-high. Cook the tortilla for about 2 to 2 1/2 more minutes, flipping the tortilla one or two more times until both sides have beautiful brown spots on them.

Step 7

Transfer the tortilla to a plate, move the skillet off the burner and let cool for 30-60 seconds. Reduce heat to low and repeat the cooking process until all the batter is used.


Paleo tortillas can be stored in a plastic storage bag in the fridge for up to 10 days

To reheat, place paleo tortillas in a skillet or griddle over high heat until fully warmed through. Avoid microwaving, as they may get soggy.

To freeze, place cooled tortillas in a large freezer-friendly zip-top plastic bag and transfer to freezer. To thaw, remove from freezer and place in the fridge until pliable or on the counter for about 1-2 hours.

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January 11, 2020

Finally made these tortillas and followed every step of the recipe however to me they taste like crepes and not like a dry tortilla. Don't get me wrong, it was delicious so it will be good for a shrimp or crawfish crepes. Will definitely practice more until I can get the desired dry tortilla by adding less milk perhaps. The idea is to eat less refined flour from now on. Thanks for the delicious recipe

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January 13, 2020

We certainly believe practice makes perfect, Indria! We're glad you enjoyed the first batch, even if they were different than expected. You'll have to let us know how they turn out next time!

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