Crab & avocado tostadas
Ingredients
- Step 1 1 small red onion , sliced into thin rings
- Step 2 juice 2 limes , plus wedges to serve
- Step 3 pinch of caster sugar
- Step 4 170g can white crabmeat in brine, drained
- Step 5 2 spring onions , finely sliced
- Step 6 1 red chilli , deseeded and chopped
- Step 7 1 really ripe avocado , peeled, stoned and chopped
- Step 8 1 small garlic clove , crushed
- Step 9 2 corn tortillas
- Step 10 handful mixed salad leaves
Calories: 394
Carbohydrate: 27 g
Protein: 22 g
Fat: 19 g
Cook time: 10 minutes
Prep time: minutes
Total time: 10 minutes
Servings: 2
TAGS
Dinner
Main course
Mexican
Josh Eagleton
10-30 minute
2 serving
400 kcal or less
Fajita
Guacamole
Lucy Netherton
Main
Mexican
Mexico
No need to cook
No-cook
Quick
Ready in 10
taco
Tex-mex
Under 10 minute
Wrap
Directions
- Step 1 Put the onion in a bowl and cover with half the lime juice and a good pinch each of sugar and salt. Leave to soften while you get everything else ready.
- Step 2 Mix together the crabmeat, spring onions and half the chilli. Season with black pepper and set aside. Mash the avocado with the remaining lime juice, garlic and some seasoning. You can leave it quite chunky or mash it until smooth. Stir in the rest of the chilli.
- Step 3 Bend each tortilla in half and toast in a toaster for 1 min. Put on 2 plates and top with the salad leaves, then mashed avocado. Finish with the crabmeat and drained pickled onion. Serve with lime wedges for squeezing over.