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.


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.


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


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.