Crab Tacos

From 'The Road to Mexico' by Rick Stein

These light and delicate tacos are still full of seafood flavour; making them the perfect seafood starter.

Ingredients:

• 12 x 10cm Corn Tortillas
• 250g white crab meat
• 3 tbsp mayonnaise
• 2 green serrano or jalapeno chillies (seeds in), 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
• Small handful coriander, chopped
• Salt

Recipe:

1. Warm the tortillas.
2. Combine the crab meat with the mayo.
3. Pile the crab meat, chillies, tomatoes, and lettuce on to the tortillas and top with lime wedges, avocado slices, and chopped coriander.
4. Season to taste with salt.