Curry fish tacos with avocado, cabbage slaw and crispy garlic on homemade tortillas.

FISH: I made my own curry powder:  turmeric, nutmeg, cumin, coriander, all spice, cloves, paprika, cinnamon, fenugreek and chicken stock powder. The white fish was marinated with curry, garlic, ginger, fresh basil and coconut milk. After a couple hours pan fry the fish until it is no longer translucent.

SLAW: red cabbage, red onion thinly sliced, tossed with roasted sesame seeds. DRESSING: garlic, hot peppers, rice wine vinegar and sweet chili sauce.

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Homemade tortillas are VERY easy to make and I will never go back to store bought ones.

TORTILLAS: white flour (2 1/2 cups or so), a little butter (1/4 cup roughly), a slash of olive oil, salt, cumin and  water (around 1/2 a cup).

Mix everything until your dough is nice and smooth then cut into 12 pieces, roll them into little balls and set aside in a warm place covered with plastic for 40 minutes.

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Roll each ball as flat as possible, the dough should be nice and elastic, super easy to work with.

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Grill your tortillas in a medium-high heat pan without any oil or butter. The dough should slightly puff up and turn golden when ready.

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