Recipes

Greater than the sum of its parts, this simple tostada hits all the marks: bright, fresh, zesty, crunchy, creamy, and with an irresistible kick of heat from our Habanero Hot Oysters.

Serves 2

Ingredients:

• 1 medium fennel bulb, thinly sliced
• Zest of 1 lime, plus 2 teaspoons lime juice
• A glug of olive oil, plus more for frying the tortillas
• Fine sea salt to season
• 1 tablespoon roughly chopped cilantro, plus a few leaves for garnish
• 2 corn tortillas
• 2 heaping tablespoons sour cream or thick coconut yogurt
• 1 tin Ekone Habanero Oysters

Instructions

1. In a small mixing bowl, combine the fennel, lime zest and juice, olive oil and a pinch of salt. Mix well to combine.
2. Add the cilantro and toss to combine. Taste a piece of fennel for seasoning, it should taste bright and savory. Adjust with another squeeze of lime or pinch of salt if needed.
3. Set a small frying pan over medium heat. Add a small glug of olive oil in the pan and rub the tortilla in the oil till it’s fully saturated on both sides. Cook for 3 to 4 minutes per side, until golden and fully crispy. Repeat with the other tortilla.
4. Set the tortillas aside for a couple minutes to cool to prevent the sour cream or coconut yogurt from melting on contact.
5. Spread one tablespoon of sour cream or coconut yogurt on each crispy tortilla.
6. Top with a generous pile of fennel slaw, evenly distribute the oysters, and finish with a few sprigs of cilantro.