Heat a small nonstick skillet over low-medium heat. (I typically heat up two skillets at a time so I can work in bigger batches and cook two tortillas at a time.)
Sift the tapioca flour, coconut flour, salt and onion powder into a large mixing bowl by dumping them into a fine-mesh strainer and shaking it into the bowl. This helps eliminate and prevent any lumps in the batter.
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.
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.
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.
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.
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.
Want to speed up the process? You can crank up the heat and cook the batter over medium-high heat in a nonstick skillet and the flavor will be exactly the same. However, the tortillas will look more like pancakes with little pockmarks, so they won't have that signature tortilla look. But if you don't care about what they look like, then this way is much faster!
The first tortilla is always the hardest because people tend to pour the batter in before the skillet is fully heated, which makes flipping it over the first time somewhat difficult. If this happens to you, just keep cooking it until it's nice and brown on both sides and then continue with the second one. Make sure to follow step 8 before repeating the process.
Storage - Paleo tortillas can be stored in a plastic storage bag in the fridge for up to 10 days.
Reheating - Reheat paleo tortillas in a skillet or griddle over high heat until fully warmed through. I don't recommend heating in the microwave since they can get pretty soggy.
Freezing - Place cooled tortillas in a large freezer-friendly zip-top plastic bag and freeze. To thaw, take them out of the freezer and place in the fridge for a few hours or on the counter for about 1-2 hours.