I used chapati dough.

Roll out small balls then flatten them out to a small circular shape. The inch should be smaller than that of chapati.

Cook on a well heated pan, regularly spinning the taco. Turn to the uncooked side and repeat.

Do not add oil while cooking.

Prepare your toppings. I used shallow fried fish fillet, dhania, purple cabbage, tomatoes, avocado and sprinkled some black pepper and mustard sauce.