Crab and avocado tostadas with jalapeño salsa verde

Crab and avocado tostadas with jalapeño salsa verde
  • Serves icon Serves 2
  • Time icon Hands-on time 30 min

Give crab the Mexican treatment with this quick and easy tostada recipe.

Nutrition: per serving

Calories
694kcals
Fat
38.9g (8.3g saturated)
Protein
19.9g
Carbohydrates
66.9g (8.6g sugars)
Fibre
10.5g
Salt
3.3g
Calories
694kcals
Fat
38.9g (8.3g saturated)
Protein
19.9g
Carbohydrates
66.9g (8.6g sugars)
Fibre
10.5g
Salt
3.3g

Ingredients

  • 1 red onion, finely chopped
  • juice of 2-3 limes
  • 2 tsp sugar
  • 2 tsp salt
  • 3 tbsp olive oil
  • 4 corn tortillas
  • 2-3 fresh jalapeños (or other medium-hot green chillies), finely chopped
  • Large bunch of fresh coriander, chopped
  • Large bunch of fresh mint, chopped
  • 2 avocados, stoned and peeled
  • 100g white crabmeat (see our how-to video below)
  • Chilli salsa to serve

Method

  1. Toss the onion with the lime juice, sugar and salt. Set aside for 10 minutes.
  2. Heat the olive oil in a frying pan over a medium-high heat, then fry the tortillas, one at a time, for 1 minute or so on each side until golden, shaking any excess oil back into the pan. Push each tortilla into a small cereal bowl to form a cup, then leave to crisp up.
  3. Add the chillis, coriander and mint to the onion. Stir to combine and season to taste. Divide the avocado among the tostadas. Season and top with the crabmeat and a dollop of chilli salsa. Serve with the extra salsa on the side.

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