Mexiana Tacos with Tuna Salad

Ingredients

• 200 g Flour
• 0.5 tsp Salt
• 2 tbsp softened clarified butter
• flour (for surface)
• 1 small green bell pepper
• 4 tomatoes
• 2 Avocados
• 1 Lime (juice)
• a handful cilantro leaves
• 1.5 cans tuna (in own juice; about 200 g)
• Salt
• pepper (ground)
• 1 drop Tabasco

Instructions

1. 1.

   For the tacos, knead the flour with salt, clarified butter and about 5 tbsp water into a smooth, firm dough. Add more water if needed. Wrap the dough in plastic wrap and let rest for about 1 hour.

2. 2.

   Meanwhile, wash the bell pepper, halve it, remove the white membranes and seeds, and slice the flesh into thin strips. Wash the tomatoes, quarter them, trim the stem ends, and scoop out the seeds. Slice the flesh into wedges. Halve the avocados, remove the pits, peel off the skins, cube about 1 cm pieces, and quickly drizzle with lime juice. Rinse the cilantro leaves, shake dry, and roughly chop. Toss the pepper, tomatoes, avocado cubes and cilantro together. Drain the tuna, flake it with a fork, and fold into the salad. Season with salt, pepper and Tabasco.

3. 3.

   Divide the dough into 8 equal pieces and roll each out as thinly as possible on a floured surface. In a large non‑stick pan over medium heat, bake each piece for 1–2 minutes per side without added fat. Flatten any bubbles that form with a damp kitchen towel.

4. 4.

   Serve the tacos immediately topped with the salad.