Flour Tortillas

I’m dropping these Flour Tortillas on Taco Tuesday because I promised I would in my Cutters & Cocktails live stream with Reshmi from Taste Of Trini. Of course you could easily go to the supermarket and buy taco shells or flour wraps but you miss out on all the personal satisfaction from making it by hand. Plus you get to feast on freshly made wraps that are very versatile. This is a very simple recipe and you just need to follow a few steps to achieve a great final product.

Flour Tortilla Ingredients

• 3 cups all purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 2 tbsp vegetable shortening
• 1 cup hot water

Method

1. Combine dry ingredients in a bowl
2. Add vegetable shortening and rub into flour until it becomes sand-like in texture
3. Gradually stream in hot water while bringing dough together
4. Transfer dough onto a floured surface
5. Knead for 3 to 5 minutes or until smooth
6. Allow to rest for 5 minutes
7. Divide dough into 16 parts and form into balls
8. Add dough to a floured surface then use a rolling pin to roll out thinly
9. Place tortilla into a preheated frying pan or cast iron skillet
10. Allow to cook on one side until bubbles start to form (approx 30 – 45 secs)
11. Flip and allow to cook on the other side
12. Store cooked tortillas in a kitchen towel wrapped in foil to remain warm and prevent from drying out
13. Enjoy

Fish Tacos Ingredients:

• Salmon filet or any fish of choice
• 3 tbsp lemon pepper
• 1 tbsp dried thyme
• 3 tbsp olive oil
• 1 medium sized onion diced
• 4 tomatoes diced
• (optional) 2 cayenne pepper sliced 
• 1 sweet pepper diced
• celery or chadon beni finely chopped
• 1 tbsp lemon juice
• salt & black pepper to taste

Method:

1. Add onion, tomato, sweet pepper, cayenne pepper, celery, lemon juice to a bowl and toss
2. Season with salt and black pepper to taste
3. Season fish with lemon pepper
4. Apply olive oil then gently rub fish until fully coated
5. Add to a preheated frying pan or skillet and allow to sear for 4 to 5 minutes
6. Season fish on other side with lemon pepper and thyme
7. Rub in olive oil
8. Flip then allow to cook on the other side for 3 minutes
9. Allow to rest for 2 minutes before cutting