Crayfish corn tortillas – Food & Home Magazine

Ingredients

• 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)