- K&N’s Thunder Fillets - 4 fillets
- Spicy mayo sauce - as required
- Taco - 4
For Crispy Taco:
- All-purpose flour - 2 cups
- Salt - ½ tsp
- Yeast - 1 tsp
- Water - as required
- Oil - for greasing
- Red chilli flakes - as required
- Oregano - as required
- Butter - for brushing; melted
- Milk - for brushing
Mix all ingredients and gradually add water; knead into firm dough and allow to rest for at least 30 minutes.
Cut dough into four halves and roll out one part into a very thin sheet. Brush it with butter and sprinkle some all-purpose flour, red chilli flakes and oregano on it. Roll it tightly into a tube shape and brush with butter again. Then roll it again into a ball shape and let it rest for 10 more minutes. Lastly roll out this ball into a thin circle.
Place taco on a preheated, greased pan, prick it with a fork and brush with milk. Cover and cook for 2-3 minutes on low flame.
Grease with butter and cook each side on medium flame until light golden brown and crispy. Set aside.
Fry K&N’s Thunder Fillets as per instructions on pack and cut it into half.
Take crispy taco and spread a nice amount of mayo sauce on it.
Place two K&N’s Thunder Fillets on half of crispy taco and fold it in half giving it a moon shape.
Your tasty crispy taco wraps are ready to serve.
- Mayonnaise - 1 cup
- Onion powder - ½ tsp
- Garlic powder - ½ tsp
- Salt - to taste
- Dried oregano - ½ tsp
- Red chilli flakes - 1 tsp
- Mustard paste - ½ tsp
- Black pepper powder - a pinch
In a bowl add all the ingredients and whisk until well combined. Set aside.