Ingredients

For the salsa

  • 1/2 red onion, finely diced
  • 1/2 red pepper, finely diced
  • 1/2 green pepper, finely diced
  • A large handful of fresh coriander, roughly chopped (keep some aside for the garnish)
  • 200g sweetcorn kernels
  • 1 green chilli, finely diced
  • Zest and juice of 1 lime
  • 1/2 teaspoon sugar

For the tostadas

  • 200g white crab meat
  • Zest and juice of 1 lime
  • Salt and pepper to season
  • 4 corn tortillas
  • 1 ripe avocado, quartered and sliced
  • A pinch of chilli flakes
  • A glug of oil for frying

Method

  1. Make the salsa first. Add everything into a bowl, stir and leave to marinate.
  2. In a mixing bowl, add the crab, zest and lime juice, then season with salt and pepper.
  3. Heat a large, lightly-oiled, non-stick frying pan. Add the tortillas one at a time and cook for a couple of minutes on each side until golden. Once both sides are done, remove from the heat and sit them inside a bowl to shape into cups. Leave the tortilla in the bowl while you do the next one.
  4. Divide the crab filling between the tortilla cups, add a quarter of sliced avocado to each one, sprinkle with a few chilli flakes and serve with the salsa.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 25 July 2018

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