Ingredients for 7 pieces:
For the dough:
- 150 g Mill & Folks Basic flour mixture + 5 g for stretching
- 3 g Psyllium husk flour
- a quarter packet of powdered yeast
- 4 g of Himalayan salt
- 5 g of sugar
- 120 g lukewarm water
- 5 g of oil
For the filling:
- pritamin pepper
- cucumber
- purple onion
- Cherry tomato
- Sugar-free coconut yoghurt
- Fresh coriander leaves
For the guacamole:
- 1 piece of avocado
- 1 article red onion
- 1 clove of garlic
- Juice half a lime
- Fresh coriander leaves
- Himalayan salt to taste
- chili pepper to taste
For the corn salad:
- 1 sweet corn can
- 50 g very thick coconut cream
- 120 g of sugar-free coconut yoghurt
- Himalayan salt and black pepper to taste
- A few drops of freshly squeezed lime juice
- Fresh chives
Preparation:
Mix the dry ingredients for the dough, then mix it with the water and oil using a food processor. Leave it covered in a warm place for 30 minutes. Divide into 7 equal parts and roll out thinly on a lightly floured surface.
Fry them on both sides in a dry, hot pan. As soon as you take it out of the pan, bend it immediately so that it takes the shape while it cools.
For the guacamole, mash the avocado with a fork, then squeeze in the garlic, mix in the chopped red onion and chili, add the lime juice, season to taste, and mix in the fresh coriander leaves.
Just mix the ingredients for the corn salad.
Fill the tacos. First with the guacamole, then put the corn salad on top, then pile the vegetables sliced to your liking and drizzle with the coconut yoghurt.
