Tasty Salmon Tacos

Place the flour in a large bowl with a pinch of salt and make a well in the middle. Add 2 tablespoons of oil and 150ml of water to the well and use a fork to bring in the flour and mix together. When it comes together into a dough, tip it on to a flour-dusted surface, knead until smooth, then divide into 12 balls and cover with a clean damp tea towel.

Peel and very finely slice the red onion, cut the cucumber into chunky matchsticks, put them into a bowl with the vinegar and a good pinch of salt, then scrunch together and put aside. Squidge the avocado flesh into a bowl, discarding the stone and skin, then add the yoghurt and the juice from 1 lime. Pick and finely chop half the mint leaves (save the rest for garnish), then mash it all together with a fork or liquidize, and put to one side.

Roll one of the dough balls out nice and thin, turning as you go and dusting with a little extra flour if needed, until you have a perfect circle (roughly 15cm in diameter). Put a frying pan on a medium heat and cook the taco for 1 minute on each side (with very little colour, so it’s soft and flexible).

Roll the next one out while the previous one is cooking, stacking them in foil as you go so they stay warm. If you have any leftover salmon skin, crisp it up in the pan for a couple of minutes at the end.

Squeeze the excess salty liquid out of the quick pickle, then take everything to the table. Let everyone load up their own tacos with smashed avocado, a little handful of the pickle, a few flakes of leftover salmon, some bits of crispy skin (if you have them), chilli sauce (if you like), a few extra mint leaves and a squeeze of lime juice. Heaven in a mouthful.