Tortillas with Avocados, Crayfish and Green Asparagus Stalks


Rating: 3.71 / 5.00 (7 Votes)


Total time: 45 min

Servings: 4.0 (servings)

For the tacos:








For the filling:
















Instructions:

Mix chickpea flour with milk and eggs until smooth and bake like crêpes. Place crêpes over a wooden handle and dry them to give them the typical taco give.

Mash peeled avocados with a fork, gradually adding the juice of one lemon. Mix in sour cream and the pesto.

Cut crawfish tails once if desired. Cut the raw green asparagus spears into very fine strips. Mix crayfish, asparagus spears and culinary herbs into the sour cream. Season heartily with cayenne, pepper, salt pepper and red pepper berries.

Tip:

Top off with a little sugar and a smidge of olive oil. Fill this cocktail into the bowls and decorate with the fresh cress.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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