Beet tacos with salmon, avocado and radish

Name: beet tacos with salmon, avocado and radish
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 200 g radish; 2 el apple cider vinegar; 100 g whole wheat flour; tl salt; 1 medium sized egg; 200 ml beet juice; 2 el mild olive oil; 125 g warm smoked salmon steak; 1 ready to eat avocado; 7,5 g fresh coriander; 2 tl tabasco chipotle pepper sauce

Homemade wraps with beetroot topped with radish, smoked salmon, avocado, coriander and tabasco.

Ingredients

Kitchen Stuff

1 batter bowl

Directions

Cut the radishes into thin slices, put in a bowl and scoop with the apple vinegar.
Sprinkle with salt and salt, and let alone until used.
Sieve the flour with the salt over a large mixing bowl.
Add the egg and the beet juice and beat with a whisk until smooth.
Pour in the rest of the beet juice and beat again smooth.
Heat some of the oil in a large frying pan and spoon in 3 to 4 heaps of batter with a ladle.
These are the wraps. They may have a diameter of 12 cm.
Let the wraps bake for 2 min on medium heat until the top is dry.
Turn down the fire a little when the bottom turns brown.
Turn the wraps over with a spatula and bake for another 1 min. Repeat with the rest of the batter.
Keep the wraps warm under a lid or a plate until all the batter is used.
Break the salmon into pieces. Cut the flesh of the avocado into cubes.
Drain the radish. Cut the coriander coarsely.
Serve the wraps and the toppings in separate dishes. That way everyone can make his or her own taco! .