Ingredients
- 1 Red Onion. finely chopped
- 1 Small Red Chili. finely sliced
- 1 handful of Coriander
- 1 pack of Seafood & Eat it Fifty Fifty Crab
- 1 Lime. juice
- 2 Soft Tortillas
- 1 handful of Grated Cheese
Accompaniment
SponsoredDancing Bull Sauvignon Blanc
Lovely and vibrant Sauvignon Blanc, with red grapefruit and crisp appley fruit. Winemaker Eric Cinnamon and winery Rancho Zabaco are know for making big and bold wines in Sonoma Valley and Dancing Bull is a great example of Californian production at its best. Rancho Zabaco is named for one of the original Mexican land grants in Northern Sonoma, which crosses over portions of the Russian River Valley, the area from which these grapes are grown. The wines are inspired by the bold spirit and rich heritage of the Spanish and Mexican pioneers who settled this rugged land. Buy this wine if you like: Aromatic white wine with a kick. Green pepper, ripe melon fruit and crisp acidity.
Description
A easy and tasty twist on the Mexican dish
Method
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1
1. In a pan heat a little oil then add the onion, chili and coriander until fragrant.
2. Then add the crab with the lime juice and warm the crab through.
3. Spread the mix equally between the two tortillas and cover with grated cheese.
4. Fold the tortillas in half, press flat and fry until the tortillas are browned and crisp and the cheese has melted. Serve with coriander and lime wedges.
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