FISH TACOS

For the flatbread

2 cups cake flour 1 teaspoon salt

1 teaspoon baking powder 1 cup plain yoghurt

For the Asian slaw

2 cups shredded red cabbage

1 carrot, peeled and cut into matchsticks ½ red onion, sliced

2 spring onions, sliced For the dressing 5 tablespoons olive oil 1 tablespoon sesame oil ¼ cup rice wine vinegar 1 tablespoon soya sauce 1 tablespoon honey For the fish

1 teaspoon paprika

½ teaspoon cumin salt and pepper to taste

2 salmon fillets

2 tablespoons olive oil fresh coriander leaves, toasted sesame seeds and lime wedges to garnish

1 To make the flatbreads: sift the flour, salt and baking powder into a medium bowl. Mix in the yoghurt to form a dough ball. Cover and let rest for 15 minutes.

2 Heat a pan over medium heat. Divide dough into 16 balls and roll out each ball into a 20cm round flatbread. Cook bread in pan for 2 minutes on each side. Keep cooked flatbreads under a clean tea towel until needed.

3 To make the Asian slaw: mix all the slaw ingredients together in a large bowl. Place all the dressing ingredients in a small screw-top jar and shake until well mixed. Pour over slaw.

4 For the fish: mix together the paprika, cumin, salt and pepper, and sprinkle liberally over fish fillets. Heat oil in pan over medium-high heat, place salmon fillets skin side down in the pan, and cook for about 5 minutes. Turn and cook the other side for another minute. 5 To assemble fish tacos: place a bit of slaw on a flatbread, top with flaked fish, coriander leaves and sesame seeds. Drizzle with a little lime juice and enjoy.