1 avocado, really ripe, peeled, stone removed, chopped
2 corn tortillas
Salad mix – 2 cups
Lime wedges – for serving
Put the red onion into a small bowl, cover with ½ of the lime juice, sprinkle with salt and sugar, set aside until everything else is ready.
In a medium bowl, mix together the crabmeat, half the chopped chili, the spring onions; season with pepper and set aside.
In another medium bowl, mash the avocado with the other ½ of lime juice and garlic (adjust the texture to your taste: you can either make it chunky or smooth). Stir in the other half of the chili.
Drain the red onion.
Toast the tortillas, bended in half, in a toaster for 1 minute. Put each on a plate; top with salad mix. Spoon ½ of avocado on top of the salad leaves. Top the tostadas with crabmeat and red onion. Serve with wedges of lime.