Ingredients

Small tub sour cream

3 limes

450g Hederman’s Hot Smoked Salmon with Chillies

300g small head of white cabbage(savoy/hispi)

Bunch of coriander

2 avocados

2tsp Olive oil

250g Plain flour

5g Salt

150ml water

Equipment:

Pastry cutter Scales

Mixing bowls

Sharp knife/mandolin

Rolling pin

Heavy based pan/griddle

Kitchen towel

Methodology

*Taco Dough*
In a mixing bowl, put 250g flour, 2tsp olive oil, 5g salt, and stir together. Add in 150ml warm water. Knead until it comes together to a soft dough. Turn onto a bench and keep kneading for a few mins. Don’t add more flour if you don’t have to. Let rest for 15 minutes under a kitchen towel.

*Garnishes*
While the dough is resting prepare the slaw, by thinly slicing the cabbage and mix with 5g salt. Crush it in your hands to fully mix in the salt and soften the cabbage, add the zest of a lime. Scoop out the avocado and crush it with a fork.

*Cook the tacos*
Put a heavy based pan on high heat. Measure out 20g of dough and roll with a little extra flour to around 1cm thickness. Grill them for about a minute on each side, turning a few times to avoid charring too much. Keep under a towel to avoid getting dry.

*Assembly*
When ready, spread the avocado, then flakes of Hederman’s Salmon, and finally the cabbage and sour cream, garnish with torn leaves of coriander and a slice of lime.