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Mix the flour, yeast and salt. Stir in the oil and then the water.
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Mix until you get a soft dough. Knead a few minutes on the work surface.
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Form a ball, cover, leave to rest for 15 minutes.
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Divide the dough into 8 equal parts.
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Roll them up and spread them finely (2 mm) with the roller, on the lightly floured worktop.
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Cook the tortillas in a hot, fat-free pan, turning them over as soon as they begin to blister and stain (usually 1 min max on one side, then 30 s on the other side).
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Serve immediately or keep the tortillas in a damp cloth
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Prepare the avocado cream by mixing the flesh of a half avocado with 2 tbsp of sour cream and set aside.
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Crush the other half avocado with the second avocado, add salt and pepper and add the juice of half a lime.
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Prepare the tacos by placing on each of them slices of red cabbage and lettuce then smashed avocado and finally breaded chicken pieces.
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Pour on each tacos the avocado cream, add the coriander and serve with the remaining sour cream and lime.