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
- 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.