I love tacos and P treated me to some taco holders, which I must say are brilliant. I’ve never made my own tortilla before but they turned out really good and were easier than I thought. At the moment asparagus is bang in season so I’m using them in lots of different ways, this slaw is delicious and keeps the asparagus raw and fresh.

• 2 cups plain flour
• 1 cup self raising flour
• 1 tsp sea salt
• 1 tsp baking powder
• 1/4 cup of light oil, I used olive oil
• 1 cup Luke warm water

For the slaw

• 1 bunch asparagus, spears only (about 1 cup)
• 1/2 white cabbage, finely sliced
• 1 tbsp mint and basil, leaves only roughly chopped
• 1 tbsp spring onion, green part only thinly sliced
• Zest and juice of a lemon
• 1 tsp toasted cumin seeds
• 4 tbsp natural yoghurt
• Seasoning to taste

• 2 cups leftover beef, shredded

Avocado Sauce

• 1 avocado, de stoned and flesh only
• Juice of 2 limes
• Small bunch coriander
• 2 tbsp natural yoghurt, I used alpro
• 2 tbsp water
• 1/2 tsp sea salt

Directions

For the tortillas

1. Add all of the ingredients to a bowl except for the water, give it a good mix
2. Add the water a bit at the time mixing with a spoon to combine.
3. Tip the dough onto a floured surface and knead for 20 minutes or until the dough is smooth.
4. Let the dough rest for 30 minutes. Once rested tear the dough into equal balls and give them a ball shape with your hands.
5. Put the balls in a tortilla press or roll out by hand.
6. Cook for 2 minutes on each side then place in foil to keep warm

For the slaw

1. Add all of the ingredients to a bowl and stir to combine. Place in fridge until your ready to serve.

For the avocado

1. Add all of the ingredients to a food processor and blitz until smooth. Set aside.

To serve

1. Place the tortilla into a taco holder.
2. Next share out the slaw
3. Top with the shredded beef
4. Finish off with a dollop of avocado. Enjoy 😊