Salmon tacos

Ingredients:

Red cabbage salad

• 3 tablespoons extra-virgin olive oil
• 2 teaspoons of honey
• 1 tsp lime zest + 2 tbsp lime juice
• A little hot sauce
• Half a small red onion, very thinly sliced
• 4 radishes, very thinly sliced
• Half a medium head of red cabbage, finely shredded (about 7 cups)
• 1/2 cup loosely packed fresh cilantro leaves, coarsely chopped

Sour cream sauce with avocado

• 2 ripe avocados, halved and pitted
• 1 cup sour cream
• 2 tablespoons pickled jalapeño rings
• Zest of 1 lime and juice of half a lime

Fish

• 900 g skinless salmon fillet, center part
• 1 tbsp. chili powder
• 2 tablespoons extra-virgin olive oil

Homemade tortillas

• 2 cups (254 g) premium flour + extra for working with the dough
• 1 teaspoon coarse salt
• 1 teaspoon of sugar
• 1/4 cup cooking fat or neutral vegetable oil

Preparation:

1. Preheat oven to 230°C.
2. Red cabbage salad:
   
   In a large serving bowl, combine the olive oil, honey, lime zest, and juice. Season with 1/2 teaspoon salt and drizzle with hot sauce. Add the red onion, radish, cabbage, and cilantro and toss well.
   
   Sour cream sauce with avocado:
   
   Place the avocado pulp in a blender. Add sour cream, pickled jalapeño, lime zest, juice, and 0.5 teaspoon salt. Add 1 tablespoon of water and blend until smooth. If the mixture is too thick, add another 1–2 tablespoons of water and blend again. Transfer to a serving bowl and refrigerate until ready to serve.
3. Taco:
   
   Rub the fish on all sides with chili powder and 1 teaspoon of salt. Heat a large oven-safe skillet over medium-high heat and add the olive oil. When the oil is hot, add the fish, top side down, and sear until golden brown, about 1 minute. Flip the salmon and return the skillet to the oven. Bake until the salmon is cooked through, 8–10 minutes, depending on the thickness of the salmon. Before serving, break the fish into pieces. Serve on tortillas with coleslaw and sour cream sauce.

4. Homemade Wheat Tortillas

   
   Combine the flour, salt, and sugar in a medium bowl. Add the shortening or butter and mix until smooth. Stir in 3/4 cup water to form a dough. Turn it out onto a surface and knead, adding more flour if necessary, until smooth and slightly sticky, 5–7 minutes. Cover the dough with plastic wrap or a towel and let it rest at room temperature for 30 minutes. When we're hungry, we skip this step, but letting the dough rest will make it easier to roll out.
   
   Heat a dry skillet over medium heat. Divide the dough into 8 equal pieces and roll them out on a lightly floured surface into very thin sheets (keep the remaining pieces covered). Roll them out as thin as possible: 0.1 or 0.3 cm. Cook the tortillas in the skillet on both sides until they begin to brown, 45 seconds to 1 minute. Keep warm, wrapped in a towel, until ready to serve.