Crab, Avocado & Tomato Tacos Recipe | Abel & Cole

Crab, Avocado & Tomato Tacos

Cooking time
Serves2 people

Fill soft white flour tortillas with a sizzling pan-fry of 50/50 Cornish crab meat, cherry tomatoes, fiery fresh chilli and spring onions, topped with creamy lime-dressed avocado and served with Cajun-spiced new potato wedges.

Ingredients

  • 500g new potatoes
  • 1 tbsp Cajun seasoning
  • 250g cherry tomatoes
  • 1 chilli
  • 1 garlic clove
  • 2 spring onions
  • A handful of coriander
  • 1 avocado
  • 1 lime
  • 100g 50/50 crab meat
  • 4 tortilla wraps*
  • Sea salt
  • Freshly ground pepper
  • 3 tbsp olive oil

*Here is our That's a Tortilla Wrap recipe if you fancy making your own wraps.

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the new potatoes and slice them into wedges. Scatter the wedges into a roasting tin and season with salt and pepper and 1 tbsp Cajun seasoning. Drizzle with 1 tbsp olive oil and toss to coat, then slide the wedges into the oven to roast for 40 mins, turning halfway through.
2. Meanwhile, quarter the cherry tomatoes. Halve the chilli, scraping out the seeds and pith if you prefer less heat. Finely chop the chilli. Peel and finely chop the garlic. Trim the roots and any ragged greens off the spring onions then finely slice them. Finely slice the coriander stalks, setting the leaves aside for later.
3. Halve the avocado, remove the stone and scoop the flesh out of the skin. Dice the avocado flesh into small chunks and slide them into a bowl. Grate in the lime zest and juice in 1 half. Add 1 tbsp olive oil and a pinch of salt and pepper. Stir to mix.
4. Pour 1 tbsp olive oil into a frying pan and warm to a medium heat. Slide in the garlic, spring onion, chilli and coriander stalks. Add a pinch of salt and pepper and fry for 2 mins, till slightly softened. Slide in the cherry tomatoes and cook for another 2-3 mins. Stir in the crab meat and warm everything through, stirring, for 2 mins.
5. Divide the tortillas between a couple of plates. Top with the crab and tomato mixture and the lime-dressed avocado. Finish with the coriander leaves and serve with the spiced potatoes and wedges of the remaining lime half for squeezing.
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