"Mexican" Tacos with Tuna Salad

Knead the flour, salt, butter and approximately 5 tablespoons of water together into a smooth, firm dough. Add more water as needed. Wrap the dough in plastic wrap and let it rest for about 1 hour.

In the mean time, rinse the peppers and cut them in half. Remove seeds and white membranes, and cut the flesh into thin strips. Cut the tomatoes into quarters, remove the stalk and scrape out the seeds. Cut the flesh into strips. Cut the avocados in half, remove the pit and shell. Cut them into 1 cm cubes (approximately 1/2 inch) and sprinkle with lime juice. Rinse the cilantro, shake dry and chop coarsely. Mix the peppers, tomatoes, avocado cubes and the cilantro. Drain the tuna and pull apart with a fork. Mix the tuna with the salad, and season with salt, pepper and tabasco.

Divide the dough into 8 equal pieces, and roll out each as thin as possible on a floured surface. Place in a large, ungreased nonstick skillet on medium heat. Bake 1-2 minutes on each side. Press any emerging bubbles flat with a damp kitchen towel.