Home Made Wheat Tortillas

From Rak’s Kitchen

1 cup all purpose flour, or 1/2 cup all purpose and 1/2 cup whole wheat flour for whole wheat tortillas.
3 Tbsp oil 
1/4 tsp baking powder
pinch of salt
warm water, as needed

In a bowl mix together the salt, baking powder and flour.

Mix in the olive oil, really well.

Add the warm water until you reach the right consistency – not too sticky but well incorporated.

Let the dough sit for 10-15 minutes.

Divide into 6 balls for small tortillas, 4 balls for large tortillas.

Flatten the balls on a floured surface so that they are thin circles.

In a preheated, oil-less skillet,  cook each tortilla for 1-2 minutes on each side, or until each side bubbles.

**When making the whole wheat tortillas, make sure not to overcook them as they will become more hard and less pliable** 

I love these filled with melted cheese or crushed garbanzo beans, and topped with black bean sauce with tons of toppings!

Cajun Fish Tacos

Cajun Fish Tacos

**Serves 2, or makes about 6 tacos**

2 tilapia filets, about 1/4 pound each
small tortillas (I used a corn/wheat mix tortilla brand)
Cajun seasoning mix
juice from 1/2 a lemon
1 shallot, diced
2 cloves garlic, diced
hot sauce – I used smoked chipotle Tabasco)
garnishes:  corn, green onion, sour cream, chopped cabbage or coleslaw

Marinate the fish filets in the seasoning mix in the fridge for about an hour.

In a heated skillet sprayed with olive oil, cook the garlic and shallot for about 30 seconds, or until fragrant.

Add these to the sour cream, along with the hot sauce (to taste).  Mix well and set aside.

In the same skillet, cook the fish for about 3 minutes on each side.  Before flipping them, add the lemon juice to the pan.

When done, cut the fit to the desired size for the tacos.  Add everything to the tortillas, and add more lemon juice before eating.

*These tacos are best with something crunchy in them, like chopped cabbage/coleslaw (which I did not do but will for the next time I make these).