Surimi Tostadas with Pineapple Salsa

Ingredients
- 1 tsp oil
- 1 clove garlic, crushed
- 1 red onion, finely diced
- 1/2 capsicum, finely chopped
- 2 tsp taco seasoning mix
- 420g can corn kernels, drained
- 1/2 cup chopped coriander
- 4 tortilla wraps
- 1/2 iceberg lettuce, finely shredded
- 1 avocado, roughly chopped
- 1/2 cup can pineapple, drained, chopped
- 400g Shore Mariner Surimi Crab Premium Salad Mix, shredded
- Sauce
- 150g sour cream
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1/4 tsp taco seasoning mix
- 1/4 cup chopped coriander
- Salt, to taste
- Freshly ground black pepper, to taste
Method
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1. Heat the oil in a large frying pan on high. Add the onion, garlic and capsicum, cooking for 3 or 4 minutes until soft. Stir through the taco seasoning, then the corn, browning slightly. Transfer to a bowl, fold through the chopped coriander and set aside.
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2. In the same pan, brown the tortillas on each side until just crispy.
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3. For the sauce, combine the sour cream, zest, juice, seasoning and coriander in a small bowl. Season to taste.
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4. To serve, place a tortilla on a plate. Spread the corn mixture, top with lettuce, avocado, pineapple, surimi, a dollop of sauce and sprinkle with extra coriander.
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Tip: Store your lettuce in a crisper or airtight container and it will stay crisp and fresh.