For the filled tapioca crêpes, first prepare the batter. To do this, mix the tapioca starch with the salt in a bowl and add a little water. Knead with your hands, adding more and more water until you get a smooth dough that comes away from the edge of the bowl and doesn’t stick to your fingers.
Heat a well coated pan, pour in some of the dough and flatten with a kitchen scoop. Bake for 3-4 minutes, then flip and bake on the second side.
While the tapioca crepes are warm, fold them slightly.
Peel and pit the avocado, cut it open and season with lime juice and salt. Wash and slice the tomato.
Fill the tapioca crêpes with avocados, corn and tomato.
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