Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Add the
All-Purpose Flour (140 g)
,
Caster Sugar (4 g)
,
Ground Turmeric (as needed)
, and pinch of
Salt (to taste)
to a large mixing bowl or a blender.
Step 2
Add the
Water (120 mL)
and give it a good stir or pulse for 10 seconds until you end up with a slightly sticky yellow dough ball.Transfer the dough to a floured surface, sprinkle with a little extra Flour, and knead the dough. Shape the dough into a ball.
Step 3
In a bowl, add
Cherry Tomatoes (10)
,
Onions (20 g)
,
McCormick® Garlic Powder (to taste)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
,
Ground Cumin (as needed)
, juice from
Lime (1)
,
Fresh Cilantro (1 handful)
, and
Fresh Mint (1/2 handful)
. Stir well and place the mixture in the fridge to chill.
Step 4
In another bowl, combine the
Canned Tuna (1 can)
,
Canned Black Beans (35 g)
, the rest of the
Fresh Mint (1/2 handful)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
to taste. Stir the tuna well. Place it in the fridge as well to chill.
Step 5
Take the dough and divide it into six portions. Roll the dough into small balls.
Step 6
Roll them out on a lightly floured surface using a rolling pin. Don't make them to thin. Make sure the dough doesn't stick to the surface. With a serving ring or glass cut out a neat circle.
Step 7
Gather the dough scraps and make two more tacos. You should end up with eight tacos.
Step 8
Place a non-stick pan over medium heat for five minutes. Don't use oil or butter. Place a dough circle in the hot pan and let it cook for one minute. Then flip it over using a spatula.
Step 9
Cook it on the other side for two more minutes. Flip it over a couple of times to make it cook evenly.
Step 10
Place the tacos aside and prepare the rest. Serve the tacos with the tuna salad, the tomato salad and
Avocado (1/2)
. Enjoy!
