Use a corn tortilla as a base then top with storecupboard crabmeat, guacamole-style Mexican dip and salad
Total time10 mins
Serves 2
1 small red onion, sliced into thin ringsjuice 2 limes, plus wedges to servepinch of caster sugar170g can white crabmeat in brine, drained2 spring onions, finely sliced1 red chilli, deseeded and chopped1 really ripe avocado, peeled, stoned and chopped1 small garlic clove, crushed2 corn tortillashandful mixed salad leaves
STEP 1Put the onion in a bowl and cover with half the lime juice and a good pinch each of sugar and salt. Leave to soften while you get everything else ready.STEP 2Mix together the crabmeat, spring onions and half the chilli. Season with black pepper and set aside. Mash the avocado with the remaining lime juice, garlic and some seasoning. You can leave it quite chunky or mash it until smooth. Stir in the rest of the chilli.STEP 3Bend each tortilla in half and toast in a toaster for 1 min. Put on 2 plates and top with the salad leaves, then mashed avocado. Finish with the crabmeat and drained pickled onion. Serve with lime wedges for squeezing over.
