Summery fish tacos with homemade tortillas

   Who doesn't love a good taco? Tacos are perfect for quick summer dinners and they punch a lot of flavour! This time I also made my own tortillas for the first time in my life with a recipe from here and I'll show you how to make it yourself. It's easy peasy, believe me! :D The taco recipe was taken from "Yum and yummer" recipe book written by Greta Podleski. 

Tortilla recipe (tweaked the size of it and I also used half of the original recipe):
Ingredients for 8 tortillas of 11 cm:

- 1,5 cups all-purpose flour

- 1/2 tsp salt

- 1/2 tsp baking powder

- 40 ml extra virgin olive oil or sunflower oil 

- 1/2 cup warm water

Steps:

1. Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.

2. Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.

3. Transfer dough to a lightly floured work surface. Divide into 8 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. 

4. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding. We left them for 1 hour.

5. After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 11 cm diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will stick together.

6. When the pan is hot, place one dough circle into the pan and allow to cook about 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface. 

7. Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft. 

And now, let's fill them with delicious stuff! :D

Ingredients for 8 tacos:

Mango salsa:

- 1 diced mango (make sure it's ripe)

- 1 avocado, diced

- 1/2 red pepper

- 1 diced red onion

- 2 Tbsp minced jalapeno peppers

- 1 Tbsp minced fresh cilantro

- 1 Tbsp freshly squeezed lime juice

- a pinch of salt

Lime mayo sauce:

- 1/3 cup light mayo

- 1 Tbsp freshly squeezed lime juice

- 1/2 tsp grated lime zest

- 1/8 each chili powder and ground cumin

Fish:

- 700g white fish fillets (we used carp because we couldn't find cod or tilapia that the book recommends)

- 2 tsp olive oil

- salt and freshly ground black pepper

- 1 Tbsp freshly squeezed lime juice

Steps:

1. Combine all salsa ingredients in a medium bowl and mix well. 

2. Pat the fish dry with paper towels and sprinkle both sides with salt and pepper. Heat olive oil in a pan over medium-high heat. Add the fish and cook for 2-3 min or until the edges start to look brown. Carefully flip the fish and cook about 2 more minutes. Transfer the fish to a plate and squeeze some lime juice over top.

3. To assemble tacos, flake the fish or cut it into small pieces. Place it over the bottom of warmed tortillas, top with salsa and drizzle the lime mayo on top. Bon appetit! :)