Surimi Tostadas with Pineapple Salsa
Whip up these fresh and tasty Kiwi-style tostadas in just 25 minutes. Loaded with surimi and a zingy pineapple salsa.
Ingredients
- 1 teaspoons oil
- 1 clove garlic, crushed
- 1 red onion, diced
- 1/2 capsicum, chopped
- 2 teaspoons taco seasoning mix
- 1 can corn kernels, drained
- 1/2 cup chopped coriander
- 4 tortilla wraps
- 1/2 iceberg lettuce, shredded
- 1 avocado, chopped
- 1/2 cup canned pineapple, drained and chopped
- 400 grams Shore Mariner surimi crab premium salad mix, shredded
Sauce
- 150 grams sour cream
- 1 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons taco seasoning mix
- 1/4 cup chopped coriander
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 teaspoons oil
- 1 clove garlic, crushed
- 1 red onion, diced
- 1/2 capsicum, chopped
- 2 teaspoons taco seasoning mix
- 1 can corn kernels, drained
- 1/2 cup chopped coriander
- 4 tortilla wraps
- 1/2 iceberg lettuce, shredded
- 1 avocado, chopped
- 1/2 cup canned pineapple, drained and chopped
- 400 grams Shore Mariner surimi crab premium salad mix, shredded
Sauce
- 150 grams sour cream
- 1 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons taco seasoning mix
- 1/4 cup chopped coriander
- 1 pinch salt
- 1 pinch freshly ground black pepper
- Step 1 of 4Heat 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.
- Step 2 of 4In the same pan, brown the tortillas on each side until just crispy.
- Step 3 of 4For the sauce, combine the sour cream, zest, juice, seasoning and coriander in a small bowl. Season to taste.
- Step 4 of 4To 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.
Method
- Step 1 of 4Heat 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.
- Step 2 of 4In the same pan, brown the tortillas on each side until just crispy.
- Step 3 of 4For the sauce, combine the sour cream, zest, juice, seasoning and coriander in a small bowl. Season to taste.
- Step 4 of 4To 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.
Method
- Step 1 of 4Heat 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.
- Step 2 of 4In the same pan, brown the tortillas on each side until just crispy.
- Step 3 of 4For the sauce, combine the sour cream, zest, juice, seasoning and coriander in a small bowl. Season to taste.
- Step 4 of 4To 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.