Vibrant Spinach Tacos with Zesty Cabbage Slaw

Ingredient	Quantity
Spinach (boiled and shredded)	1 cup
Makki Ka Atta (Yellow Corn Meal Flour)	1 ½ cups
Red Chilli Flakes	1 teaspoon
Sunflower Oil	1 tablespoon
Salt	To taste
Water	For kneading
Iceberg Lettuce (shredded)	1 cup
Red Cabbage (thinly sliced)	1 cup
Cherry Tomatoes	1 cup
Whole Black Peppercorns (crushed)	1 teaspoon
Dried Oregano	1 teaspoon
Hung Curd (Greek Yogurt)	1 cup
Lemon Juice	1 teaspoon
Fresh Cream	2 tablespoons

Prepare the Dough: In a mixing bowl, combine the boiled and shredded spinach, makki ka atta, red chilli flakes, and salt. Gradually add lukewarm water and knead until you achieve a soft dough. Cover the dough ball with a damp kitchen towel and let it rest for about 15 minutes.
Cook the Taco Shells: Heat a flat skillet over medium heat. Divide the rested dough into medium-sized balls. Using parchment paper or plastic wrap, flatten each ball to about 1 centimeter thick, drizzling a bit of oil on top if necessary to prevent sticking. Carefully transfer the flattened dough to the skillet and cook each side for about 2 minutes, or until golden. Repeat with the remaining dough.
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Make the Sour Cream: In a separate bowl, combine hung curd, fresh cream, salt, and lemon juice. Whisk until smooth and creamy.
Prepare the Cabbage Slaw: Tear the iceberg lettuce into pieces and shred the red cabbage. In a mixing bowl, combine the cabbage, sour cream, crushed black peppercorns, salt, and dried oregano. Mix well and set aside.
Assemble the Tacos: Take a taco shell in one hand, add a generous spoonful of the cabbage slaw salad, top with cherry tomatoes, drizzle with sour cream, and sprinkle with chopped spring onions.
Serving Suggestion: Serve these delightful Spinach Soft Shell Tacos with a refreshing Blueberry and Lemon Iced Tea, followed by a sweet dessert of Churros with Cinnamon & Sugar for an ultimate culinary experience.