200 g frozen peas
4 ea small flour tortilla(s)
3 tbsp vegetable oil
1 ea large avocado(s)
2 ea lime(s)
1 clove(s) garlic
0.5 ea red onion(s)
170 g tinned crabmeat
2 tbsp mayonnaise
15 g fresh coriander
100 g feta
1 – Get the peas in
Preheat the oven to 200°C.
Tip 200g of frozen peas into a large mixing bowl, add a generous pinch of salt and cover tightly
with cling film.
Microwave on full power for 4-5 minutes, until the peas are soft. Get on with the next steps while
2 – Prep the tostadas
Lay 4 tortillas onto a large baking tray and rub them all over with 3 tbsp of vegetable oil.
Season generously with salt and ensure they are evenly spread out on the tray – it doesn’t matter
if they overlap slightly.
3 – Bake them off
Bake the tortillas in the oven for 10-12 minutes, until golden and crisp. Get on with the rest of the
dish in the next steps while you wait.
Timer Instruction: Hey, that’s the timer for the tortillas. They should be golden and crisp.
4 – Make the smash
Once the peas are ready, remove the cling film and drain off any excess water.
Use a small knife to cut 1 avocado in half lengthwise around the stone. Use a tablespoon to scoop
out the stone, then use the spoon to scoop the flesh out of the skin into the bowl with the peas.
Finely grate in the zest from 1 of the limes and squeeze in its juice. Peel, then finely grate in 1 clove
Use a potato masher to mash everything up, until semi smooth – you can use a hand blender here
if you have one. Season generously with salt and pepper.
5 – Prep the onion
Peel and finely dice ½ an onion.
6 – Make the crab mayo
Add ¾ of the onion to another large mixing bowl, reserving the rest for later, then tip in 1 170g tin
of crab meat.
Add 2 tbsp of mayonnaise, then finely chop 10g of the coriander and add that too, reserving the
remaining 5g for garnish later.
Finely grate in the zest of the remaining lime, squeeze in its juice and give everything a good mix.
Season to taste with salt and pepper.
7 – Serve
Once the tortillas are crisp, divide them between plates.
Dollop the smash and crab mayo onto the tortillas and crumble over 100g of feta.
Scatter over the remaining onion, leaves from the remaining 5g of coriander and serve.