It’s really worth the little bit of extra effort to make your own tortilla wraps, using traditional Mexican masa harina flour. Or simply buy ready-made corn or wheat tortilla wraps.
Crayfish corn tortillas
- olive oil, to drizzle
- 200g baby tomatoes, halved
- salt and freshly ground black pepper, to taste
- 1 sustainably caught crayfish tail, fully defrosted if frozen
- dried chilli flakes, to sprinkle
- 90g good quality mayonnaise
- juice of 1 lime + extra wedges, to serve
- 8 corn tortillas/store-bought 15cm corn or wheat tortilla wraps
- few handfuls microherbs
- few handfuls sprouts
- ½ red onion, peeled and finely diced
- 150g Boursin Garlic & Fine Herbs
- Gournay Cheese, crumbled
- store-bought chunky salsa
- halved red chilli, to garnish (optional)
Drizzle olive oil into a frying pan and place over high heat. Add the baby tomatoes and fry until slightly charred, about 5 minutes. Season to taste. Set the tomatoes aside until needed and wipe the pan out.
Using kitchen scissors, snip the crayfish tail out of its shell, remove the vein and discard the shell. Cut the tail lengthways down the middle to create 2 thin fillets. Place the pan over medium heat and add a drizzle of olive oil. Fry the crayfish tail, 2 – 3 minutes per side, until the meat is no longer translucent but white. Remove the crayfish meat from the pan and shred using 2 forks.
Sprinkle chilli flakes over the crayfish meat, add the mayo and mix to combine. Season to taste and add the lime juice. Taste again and adjust the seasoning with chilli flakes, lime and salt, if needed.
To assemble, add spoonfuls of the shredded crayfish to the tortillas, topped with the fried tomatoes, microherbs, sprouts, red onion and crumbled Boursin. Add a side of chunky salsa, lime wedges for squeezing and the halved chilli to garnish, if desired. Store the remaining tortillas in an airtight container in the fridge for up to 3 days. To reheat, wrap in a damp tea towel and microwave on high, 30 seconds at a time, until soft and warm.