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CRAB AND AVOCADO TACOS

These little mouthfuls of creamy crab, zesty lime and punchy chilli are an absolute doddle to make. Use fresh crab if you can – it’ll taste delicious. But if you can’t get hold of it, a can of good-quality crabmeat will work well too.

SERVES 4–6

PREP: 15 MINUTES

COOK: 5 MINUTES

450g (1lb) white crabmeat

2 medium-sized fresh red chillies, deseeded and finely chopped

2 tbsp good-quality mayonnaise

2 tbsp crème fraîche

½ tsp Dijon mustard

½ tsp Tabasco sauce, plus extra to serve

Zest and juice of 1 large lime, plus extra wedges to serve

12 x 15cm (6in) soft corn tortillas, homemade (here) or shop-bought

Flesh of 2 medium-sized ripe avocados, sliced

1 handful of salad cress, snipped

Salt and black pepper

1. Place the crabmeat and half the chopped chillies in a bowl and add the mayonnaise, crème fraîche, mustard, Tabasco sauce and lime zest and juice. Gently fold everything together and season to taste with salt and pepper.

2. Warm the tortillas through in a small dry frying pan (skillet) over a medium-high heat, keeping a stack warm, wrapped in foil, in a low oven while you heat the rest. Top each one with a spoonful of the crab mixture, a few slices of avocado, the salad cress and remaining chillies. Serve with wedges of lime. If you like it spicier, slosh a little extra Tabasco over the top before eating.