View source for Coconut Flour Tortillas

6 egg whites<br>
1/3 cup coconut milk<br>
4 tablespoons coconut flour<br>
2 tablespoons tapioca flour<br>
1/2 teaspoon baking powder<br>
Coconut oil for frying<br>
<br>
Combine all tortilla ingredients in a stainless steel bowl using a whisk or a fork, until the mixture is smooth. The coconut flour tends to clump so work all the lumps out. The mixture should be only just slightly runnier than pancake batter. Preheat a frying pan on medium heat and generously grease with coconut oil. Add a good dollop of batter into the pan. Using the back of a spoon/ladle spread the mixture in a circular motion to make a taco with a diameter of approximately 4 inches. Cook for 3-4 minutes each side, or until golden brown.<br>
<br>
Alicia's notes: I used half & half instead of coconut milk. I found it difficult to spread this mixture out wide enough to make these taco sized.  I'm not sure if that was caused by my sub, but when I made these previously on the last tortilla I added a little MCT oil and it spread thinner easier!  I think I would add some to the whole batch next time.<br>

This recipe is a delicious component of my fish taco feast:<br>
<br>
[[Mahi-Mahi Fish Tacos]]<br>
[[Creamy Fish Taco Sauce]]<br>
[[Bok Choy-Mango Slaw]]<br>
<br>