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Corn tostadas with chopped tomato salsa & crab
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300g Pink Choice Tomatoes, quartered, deseeded and diced
1 lime, juice
28g pack coriander, stalks and leaves roughly chopped
1 shallot, finely diced
½ clove garlic, finely grated
3 tbsp sunflower oil
4 corn and wheat tortillas
4 tbsp soured cream
1 avocado, sliced
200g white crab meat
12 slices red jalapeño (from a jar)
1. To make the salsa, mix the tomatoes with the lime juice, coriander, shallot and garlic. Season and set aside.
2. Use a cutter, cup or similar to press 3x9cm circles out of each tortilla. Put the sunflower oil in a large frying pan over a medium heat, once hot, add the tortillas in a single layer (you may need to do this in batches) and fry for 30-60 seconds per side until golden and crisp, reducing the heat if needed. Set aside on kitchen roll.
3. To assemble the tostadas, top each with a swirl of soured cream, a couple of slices of avocado, some crab, a spoonful of the salsa and a slice of jalapeño and serve immediately.
Typical values per serving:
1 of your 5 a day/high in protein
This recipe was first published in July 2020.