Crayfish corn tortillas

Drizzle olive oil into a frying pan and place over high heat. Add the baby tomatoes and fry until slightly charred, about 5 minutes. Season to taste. Set the tomatoes aside until needed and wipe the pan out.

Using kitchen scissors, snip the crayfish tail out of its shell, remove the vein and discard the shell. Cut the tail lengthways down the middle to create 2 thin fillets. Place the pan over medium heat and add a drizzle of olive oil. Fry the crayfish tail, 2 – 3 minutes per side, until the meat is no longer translucent but white. Remove the crayfish meat from the pan and shred using 2 forks.

Sprinkle chilli flakes over the crayfish meat, add the mayo and mix to combine. Season to taste and add the lime juice. Taste again and adjust the seasoning with chilli flakes, lime and salt, if needed.

To assemble, add spoonfuls of the shredded crayfish to the tortillas, topped with the fried tomatoes, microherbs, sprouts, red onion and crumbled Boursin. Add a side of chunky salsa, lime wedges for squeezing and the halved chilli to garnish, if desired. Store the remaining tortillas in an airtight container in the fridge for up to 3 days. To reheat, wrap in a damp tea towel and microwave on high, 30 seconds at a time, until soft and warm.