4 red tomatoes, skinned and finely chopped
2 jalapeñoes, grilled and chopped
25g coriander leaves, chopped
10g garlic, finely chopped
1 white onion, finely chopped
Salt and pepper, to taste
Oil, for frying
16 taco shells
250g red tuna meat
250g king crab meat
To make salsa, mix together tomatoes, jalapeñoes, coriander, garlic, onion and seasoning. Set aside.
Heat oil in a deep-fat fryer to 200°C and fry taco shells. Place on kitchen paper to absorb excess oil.
Shred all fish.
Combine fish with half the salsa, scoop into taco shells and serve with remaining salsa.