A quick and easy recipe from Edson Diaz-Fuentes
Ingredients
- 8 in corn tortillas shop-bought or home-made, 12cmdiameter
- 2 tsp grapeseed or vegetable oil
- 250 g crab meat mixed white and brown
- 1 large avocado peeled, stoned and thinly sliced
- salt flakes
- Coriander leaves and lime wedges to garnish
- For the jalapeño and lime mayonnaise:
- 2 jalapenos trimmed and finely chopped
- 1 garlic clove chopped
- 10 g fresh coriander
- 14 mint leaves
- 100 g mayonnaise
- 2 tsp lime juice
- 2 tsp lime juice
Servings:
Instructions
- Preheat the oven to 170C/150C fan/Gas 3½ and set a wire rack over a baking tray lined with baking parchment.
- To make the mayonnaise, place the chopped chillies, garlic, coriander and mint in a molcajete (pestle and mortar) or small blender. Add a pinch of salt and crush or blend until reduced to a purée.
- Incorporate the chilli and herb purée into the mayonnaise, then stir in in the lime juice and taste for seasoning. Set aside.
- To make the tostadas, lightly coat both sides of the tortillas with the oil. Arrange the tortillas on the prepared wire rack and bake for 20-30 minutes, or until crispy, turning halfway through. Sprinkle with salt flakes.
- Place the tostadas, crab, avocado, jalapeño mayonnaise, coriander leaves and lime wedges on a serving platter and let your guests build their own tostadas: first a spread of mayonnaise, then a few avocado slices, followed by some crab meat, coriander leaves and a squeeze of lime.
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