Add the paprika, cumin, cayenne, garlic powder, chili powder, and salt to a small bowl. Stir to combine.

Rub the spice mixture all over the sirloin steak.

Place the onion on the bottom of the slow cooker.

Place the steak in the slow cooker on top of the onion, then pour the water or stock around it. Add the garlic.

Turn it on low for 8 hours.

After 8 hours, remove, and shred the beef with two forks. Remove the bones and place the meat back into the juices until ready to serve.

Add the egg whites, coconut flour, milk, cumin, chili powder, and salt to a blender or food processor.

Process until well combined. It will be thin.

Allow the batter to sit for 5 to 7 minutes.

Place a small nonstick skillet over medium heat.

Add the coconut oil and move the pan around to make sure it covers the entire surface.

Using a ladle, add ¼ of the mixture to the hot skillet.

Lift it up and move it around to spread the batter around in a circle in the skillet.

Cook for 2 to 3 minutes on one side, until the expose side is no longer shiny.

Flip carefully, using a large spatula.

Cook another 1 to 2 minutes, or until browned.

Remove and set aside.

Repeat with remaining batter to make 4 tortillas.

Do not place them on top of each other.

Spoon the beef into the tortillas. Add bell peppers and other veggies, if desired.

Enjoy!