Making soft Taco's is really fun. This is a time where you bring the kids into the kitchen, they each get a part of this recipe, and away they go.

Soft taco's can be frozen. Once they have been cooked, cool them and freeze them flat in a sealed plastic bag.

You can, of course, can change the filling, to vegetables, strips of steak, chicken or mince.

Masa Harina Flour - This flour is easy to buy in the super-market. It is GLUTEN FREE - is made from dried corn that has been hulled, the tough outer skin of the corn kernel has been removed and ground up.

Fish Soft Taco Recipe

Make enough mixture to, feed your family

Fish

Fish fillets - 1/4 fillet would be enough per taco depending on the size of the fillets

Olive oil for brushing over the fish

Cayenne Pepper - to sprinkle over the fish

Lime or lemon juice - to squeeze over the fish

Corn Taco's - makes 8

2 cups Masa Harina flour

1 cup warm water - or maybe a little more

1 tbsp olive oil

Yogurt Dressing - for 8

1 cup yoghurt

1/2 cup sour cream

1/2 lime or lemon - juice

Chilli powder - pinch or more - Option

Smooth Salsa - for 8

Coconut oil for frying

1/2 onion - chopped finely

3 cloves garlic - chopped finely

1 cup carrots - finely diced, the smaller you dice these the faster they cook.

400 gr tin diced tomatoes

1/2 tsp cumin

1/2 tsp or more tabasco sauce

1 lime or lemon juice

Sea salt and pepper

Salad

Cabbage - sliced finely

Carrot - grated

red onion sliced finely

Method

1 - Make the Salsa - Heat oil in a medium pot and cook your onions on low.

- Add garlic and carrots, cook for 4 minutes or until carrots are soft on low with the lid on.

- Add tomatoes, cumin and cook on medium and simmer for 3 mins stirring occasionally.

- Taste and season with salt and pepper.

- Cool slightly and place in a blender with tabasco sauce and lime juice. Blend until smooth. Serve warm or keep in the fridge up to 10 days or freeze.

2 -Mix Taco ingredients together and rest for 5 minutes covered. It should not be sticky or dry.

3 - Roll the dough into 8 balls,(I like to weight them so they are the same size) then roll them out into rounds. Cover and leave on the bench until ready to cook.

4 - Prepare the fish, by brushing the fillets with olive oil, sprinkle salt, cayenne pepper and then cover and place in fridge until ready to cook.

3 - Mix dressing ingredients, cover and place in fridge until ready to serve.

4 - Prepare your salad. Cover and place in the fridge.

5 - In a dry fry pan on medium heat, fry your taco dough on each side until no more than 2 minutes altogether, just until slightly golden. Cover and keep warm until serving or warm up just before serving, so they fold easily.

6 - In a fry pan fry your fish fillets, spice side down first, don't over cook your fish. Then squeeze over lemon juice.

To serve place in your taco -

1 - Salad

2 - Some of your fish fillet

3 - Salsa

4 - Dressing

Enjoy