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Crab tostadas, red onion & sweetcorn salsa and avocado

Crab tostadas, red onion & sweetcorn salsa and avocado

A quick and easy summer tostada recipe


For the salsa

  • ½ red onion, finely diced
  • ½ red pepper, finely diced
  • ½ green pepper, finely diced
  • A large handful of fresh coriander, roughly chopped (keep some aside for the garnish)
  • 200g sweetcorn kernels
  • 1 green chilli, finely diced
  • Zest and juice of 1 lime
  • ½ teaspoon sugar

For the tostadas

  • 200g white crab meat
  • Zest and juice of 1 lime
  • Salt and pepper to season
  • 4 corn tortillas
  • 1 ripe avocado, quartered and sliced
  • A pinch of chilli flakes
  • A glug of oil for frying


  1. Make the salsa first. Add everything into a bowl, stir and leave to marinate.
  2. In a mixing bowl, add the crab, zest and lime juice, then season with salt and pepper.
  3. Heat a large, lightly-oiled, non-stick frying pan. Add the tortillas one at a time and cook for a couple of minutes on each side until golden. Once both sides are done, remove from the heat and sit them inside a bowl to shape into cups. Leave the tortilla in the bowl while you do the next one.
  4. Divide the crab filling between the tortilla cups, add a quarter of sliced avocado to each one, sprinkle with a few chilli flakes and serve with the salsa.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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The MayJune 2020 issue of Taste Buds is out now