Serves 30
Cooking Time Prep time 50 mins, cook 25 mins (plus resting)

500 gm	picked cooked spanner crab meat, drained
2	avocados, thinly sliced
2	radishes, shaved on a mandolin
To serve:	coriander leaves, Kewpie mayonnaise and Sriracha sauce
White corn tortillas
250 gm (1¾ cups)	white masa flour (see note)
Guacamole
2	avocados
½	Spanish onion, finely chopped
¼ cup	coarsely chopped coriander
Juice	of 1 lime
1 tsp	Worcestershire sauce
3 drops	Tabasco, or to taste
1	small serrano chilli, finely chopped

1	For white corn tortillas, combine flour, 340ml hot water and a large pinch of salt in a bowl and mix with your hands until a soft dough forms. Cover closely with plastic wrap and set aside to rest (15 minutes). Divide dough into 20gm pieces and roll into balls. Line a tortilla press (see note) with two squares of baking paper, then, working with one ball at a time, press gently but firmly in press to form a thin disc. Set aside on baking paper and cover with a tea towel.
2	For guacamole, mash avocado in a bowl, stir in remaining ingredients, season to taste and refrigerate until required.
3	Preheat a char-grill pan over medium-high heat, then char-grill tortillas in batches, turning once, until bubbles appear on the surface and base browns (30-40 seconds each side). Wrap in a cloth napkin to steam, soften and keep warm.
4	Top tortillas with guacamole, crab, sliced avocado, radish, coriander, mayonnaise and Sriracha to taste and serve.

Note These bite-sized tacos work a treat at parties. The guacamole can be made ahead, but be sure to cover it closely to prevent oxidation and browning. White masa flour (also known as masa harina or harina de maíz) is a white nixtamalised corn flour. If you don’t have a tortilla press, you can use a rolling pin to flatten the tortillas. White masa flour and tortilla presses are available from Mexican food shops including Monterey Mexican Foods.

This recipe is from the November 2012 issue of Australian Gourmet Traveller.

Drink Suggestion Lime-juicy young riesling.