Crayfish & mango tacos

MAKES 16

PREP 20 MINS

COOK 10 MINS

INGREDIENTS

•1 mealie on the cob, husk on

• 1.2kg cooked crayfish/lobster

•1 avocado, halved, seeded, cubed

•1 mango, peeled, flesh finely chopped

•2Tof lime juice, plus wedges to serve

•1Tof pickled jalapenos, chopped

• 4 jumbo tortillas • coriander leaves, to serve

METHOD

1. Get the braai ready. Braai the mealie in the husk for 6-8 minutes, turning until kernels are plump and bright yellow. Remove the husk, and slice kernels from the cob. Cool.

2. Using a cloth to protect your hand, hold the lobster tail firmly, and twist off the body. Turn the tail section over, and use sharp scissors to cut off the flat underside of the shell. Press open with your thumbs and remove tail meat in one piece. Roughly chop.

3. In a bowl, combine lobster, mealie, avocado, mango, juice and jalapenos. Season to taste.

4. Using a 10cm cutter, cut four rounds from each tortilla. Toast on barbecue, 30 seconds each side.

5. Divide lobster mixture among tortillas. Top with coriander and serve with extra lime wedges.