Print
Soft Tacos with Tuna & Pico de Gallo
One hour is all it takes to bake and stuff these homemade soft tacos! Fill them up with tuna, avocado and pico de gallo... Yum!
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 8 tacos
Calories per serving 119 kcal
Ingredients
- 5 oz plain flour (140 g)
- ½ cup water (120 ml), warm
- 1 tsp caster sugar
- ¼ tsp curcuma powder
- salt
Instructions
-
Add the flour, sugar, ground curcuma and a pinch of salt to a mixing bowl or blender.
-
Add the water and stir or blend for 10 seconds until you end up with a slightly sticky dough.
-
Transfer the dough to a floured surface, sprinkle with extra flour and knead the dough for a minute. Then wrap it up in some cling film. Let the dough rest for 10 minutes. Then divide the dough into 6 even balls. (The scraps of dough that are leftover later will make another 2 tacos.)
-
Roll the balls out on a lightly floured surface using a rolling pin. Don’t make them too thin. Make sure the dough doesn’t stick to the surface. With a serving ring or glass cut out a neat circle.
-
Place the dough circles on some cling film. Gather the dough scraps and divide this into 2 balls. Make 2 more tacos. You should end up with 8 tacos. Place a non-stick pan over medium heat for 5 minutes. Don’t add any oil or butter. Place a dough circle in the hot pan and let it bake for a minute. Then flip it over using a spatula.
-
Bake it on the other side for 2 minutes. Flip it over a couple of times to make it bake evenly. The dough should be cooked inside but not crunchy. Place the baked tacos on a clean plate and prepare the rest. Then serve the tacos with the tuna salad, the tomato salad and the chopped avocado.
