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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 recipe corn tortillas |
6 leaves green leaf lettuce, washed and halved |
2 pounds cooked lobster or crabmeat, shrimp and salmon (preferable poached) |
1 1/2 cups citrus cucumber relish, recipe above |
1/2 avocado, peeled, seeded and mashed |
1 cup sweet peas, blanched |
1/2 bunch red radishes, washed, trimmed and thinly sliced |
1/2 bunch cilantro, leaves only, roughly chopped |
2 limes, halved |
1/4 cup extra-virgin olive oil |
Directions:
1. Toast 12 small tortillas. Lay tortillas out on counter. Line each tortilla with a piece of lettuce and spread the fish on top. Cover with 2 tablespoons of cucumber relish, a dab of avocado, a tablespoon of sweet peas, a few slices of radish and a pinch of cilantro. Finish each with a squeeze of lime and a teaspoon of olive oil. Serve immediately.
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