Heat 1 tsp oil in a non stick frying pan with a base larger than the flour tortillas. Lay the tortillas out on a work surface and squeeze over a little lemon juice and 1 teaspoon caster sugar over each. Lay one tortilla sugar side downwards into the oil and fry for 1 minute until beginning to crisp, flip it over and cook for 20 seconds. Lay onto a plate and cover with a clean tea towel. Wipe out the frying pan with kitchen paper. Repeat with the remaining tortillas. Mix together the greek yogurt and lemon curd until thick and smooth. In a separate bowl mix together the fruit.
Arrange the tortillas crisp side upwards onto serving plates . Add a spoonful of greek yogurt and then divide the fruit over the top. Serve immediately garnished with mint sprigs and extra lemon wedges to squeeze over. Eat with a knife and fork.
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