Crab and avocado tostadas with jalapeño salsa verde

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.