Put the onion in a bowl and cover
with half the lime juice and a good
pinch each of sugar and salt. Leave
to soften while you get everything
Mix together the crabmeat,
spring onions and half the chilli.
Season with black pepper
and set aside. Mash the avocado with the
remaining lime juice, garlic and
some seasoning. You can leave
it quite chunky or mash it until
smooth. Stir in the rest of the chilli.
Bend each tortilla in half and
toast in a toaster for 1 min. Put
on 2 plates and top with the salad
leaves, then mashed avocado.
Finish with the crabmeat and
drained pickled onion. Serve with
lime wedges for squeezing over.