On a recent trip to Mexico I dined out on Tacos a lot. I discovered that they could come in a variety of forms- sometimes with a soft tortilla, sometimes a crispier shell and sometimes wrapped. I never knew which version I was going to get, but they were all delicious. I particularly enjoyed them in a small cafe in Merida- it looked nothing from the outside but the Tacos definitely were up there with the best. These are from ” The Road to Mexico” by Rick Stein and make a great starter.
Ingredients
- 12 x 10 cm corn tortillas
- 250 g white crab meat
- 3 tbsps mayonnaise
- 2 green serrano or jalapeno chillies cut in half and sliced
- 16 cherry tomatoes quartered
- 1 little gem lettuce finely shredded
- 2 limes cut into wedges
- 2 avocados stoned, peeled and sliced
- a small handful coriander chopped
- salt
Servings:
Instructions
- Warm the tortillas in a dry frying pan, in a microwave or in the oven.
- Combine the crabmeat with the mayonnaise.
- Pile the crabmeat, chillies, tomatoes and lettuce on to the tortillas and top with the lime wedges, slices of avocado and chopped coriander.
- Season with salt to taste and serve immediately.
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