Paleo Tortillas

In honor of Cinco de Mayo, it's only fitting I post something to match the theme. What better way to celebrate than to shove a taco filled with meat and guacamole into your face? Why not have that monstrous beast of a taco be wrapped by a protein-filled, healthy and wicked tasty tortilla? The days of missing out on Taco Tuesdays are over. Have at it, hoss!


  • 2 eggs
  • 2 tbsp almond flour
  • 1 tbsp arrowroot powder or tapioca flour
  • 1/2 tsp sea salt
  • 3 tsp coconut oil


  1. Place all ingredients in a blender or food processor and blend until combined. You can also whisk everything in a bowl, the tortilla batter will just be a little clumpier since arrowroot powder and tapioca flour are kind of fickle.
  2. Heat up a tsp of coconut oil in a small skillet on high heat. When melted, swirl around to ensure the bottom of the skillet is coated entirely. Pour 1/3 of the batter into the center of the skillet and swirl around to make sure the batter spreads out in tortilla fashion.
  3. Let the tortilla cook on that side for about 2 minutes then flip to the other side with a spatula. Let cook for one more minute and remove to a plate.
  4. Repeat steps 2 and 3 for the remaining 2 tortillas.
  5. Serve any which way you'd like! 

Servings: 3 small tortillas