In a large mixing bowl, combine the almond flour, tapioca flour (or arrowroot powder), and salt. Whisk the dry ingredients together until well combined.

Add the water and oil to the dry ingredients, stirring until a dough forms. If the dough is too dry, add an additional tablespoon of water. If it's too sticky, add a bit more almond flour. The dough should be pliable and hold together well without being overly sticky.

Divide the dough into 8 equal portions and roll each portion into a ball.

Preheat a non-stick skillet or griddle over medium heat.

Place a piece of parchment paper on your work surface and place one dough ball in the center. Cover the dough with another piece of parchment paper and gently press down with the palm of your hand. Use a rolling pin or tortilla press to flatten the dough ball into a thin, even circle, about 6 inches in diameter.

Carefully peel off the top layer of parchment paper. Place your hand underneath the bottom parchment paper and gently flip the tortilla onto your other hand, then remove the parchment paper.

Transfer the tortilla onto the preheated skillet and cook for about 1-2 minutes, or until the edges start to lift and small bubbles form on the surface. Flip the tortilla and cook for an additional 1-2 minutes, or until lightly browned and cooked through.

Transfer the cooked tortilla to a plate and cover with a clean kitchen towel to keep warm. Repeat steps 5-7 with the remaining dough balls.

Serve your almond flour tortillas warm, filled with your favorite taco ingredients, or use them as a base for wraps and burritos. Store any leftover tortillas in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. To reheat, warm the tortillas briefly in a skillet or microwave for a few seconds until soft and pliable.