First, make the pickled red onions. Add sliced red onion to a shallow dish and cover with vinegar. Let stand at room temperature.

Next, make the tortillas. Preheat a tortilla press or a cast iron skillet over medium-high heat.

In a medium bowl, mix together the dry ingredients.

Add the coconut oil and mix with a fork or your hands to form a shaggy dough. Stir in the egg whites. Pour in the boiling water, stirring quickly to incorporate. The dough will swell and become easy to work with.

Divide dough into 8 balls, each one weighing roughly an ounce.

Place dough onto wax or parchment and flatten out to a circle that’s 4 inches in diameter.

Put flattened dough onto press or skillet. Cook 2-3 minutes, flipping if using a skillet.

Serve tortillas with pre-cooked Carnitas, pickled red onion, avocado, cilantro, lime wedges and avocado.