To make the tortillas, mix the masa powder with water and salt, to form a stiff dough. Pinch off pieces of the dough to form balls the size of walnuts. Leave the rolled balls to rest -  cover with a damp kitchen towel or kitchen paper for 20 minutes.

When the resting period is over, remove the Regal Manuka Cold Smoked Salmon from the fridge and leave to rest at room temperature while preparing the tortillas.

Prepare the salad; thinly slice the red capsicums, cabbage, and chillies with a knife or mandolin. Toss together all the salad ingredients with the fresh coriander leaves.

Soak the ancho chilli in ¼ cup boiling water for 10 minutes to soften. Remove stem and finely dice the flesh. Mix together the ancho chilli with the shredded mint leaves, chilli flakes, brown sugar and lime juice. Set aside.

Heat a grill plate or heavy based frying pan. Use a tortilla press to flatten each of the balls of masa dough. Place each ball between two sheets of greaseproof paper, and press. Alternatively, roll out using a rolling pin. Dry fry the tortillas for 1-2 minutes each side. Leave to rest between sheets of clean kitchen paper.

Combine the tequila, lime juice, onions, garlic, coriander, salt and pepper in a saucepan over high heat and bring to a boil. Simmer until the liquid reduces by about half. Whisk in the butter and simmer for 1 minute. Whisk in the sour cream and remove from the heat.

Slice the pieces of Regal Manuka Cold Smoked Salmon. Quickly toss together with the ancho and mint dressing.

Assemble each warm tortillas with a small spoonful of the salad, slices of avocado and then the Regal Manuka Cold Smoked Salmon with lime and chilli dressing. Drizzle with Tequila and lime sauce. Serve with wedges of lime and extra Tequila.

Drinks to accompany:  Good quality Mexican Tequila and/or a few well chilled Coronas with lime wedges.