- Preheat the grill to medium-high. Put the onion in a bowl and cover with half the lime juice, the sugar and a pinch of salt. Set aside to soften.
- Mix the crab meat with the spring onions and half the chilli. Season with black pepper and set aside.
- Mash the avocado with the remaining lime juice, garlic and season, then stir in the rest of the chilli.
- Spray each tortilla with oil, then place under the grill for a few minutes until crisp and golden. Put the toasted tortillas on 2 plates and top the the salad leaves, mashed avocado and crab meat. Drain the onion and add to the top, then serve with lime wedges for squeezing over.
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