Surimi Tostadas with Pineapple Salsa

clock 15 minutes + 10 minutes bowl Serves 4

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
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How to use Leftover Tortillas

Method

  • 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.

  • 2. In the same pan, brown the tortillas on each side until just crispy.

  • 3. For the sauce, combine the sour cream, zest, juice, seasoning and coriander in a small bowl. Season to taste.

  • 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.

  • Tip: Store your lettuce in a crisper or airtight container and it will stay crisp and fresh.

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