Coconut Flour Tortillas

6 egg whites
1/3 cup coconut milk
4 tablespoons coconut flour
2 tablespoons tapioca flour
1/2 teaspoon baking powder
Coconut oil for frying

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.

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.

This recipe is a delicious component of my fish taco feast:

Mahi-Mahi Fish Tacos
Creamy Fish Taco Sauce
Bok Choy-Mango Slaw