Spicy and colourful tacos from Angela Hartnett.
Ingredients
- 400 g picked white crabmeat
- 50 g coriander finely chopped, plus extra to garnish
- 8 in white corn tortillas (you can often find thesethe gluten-free section but regular wheat tortillas are also fine)
- For the guacamole:
- 1 large avocado crushed
- 1 tbsp red onion finely chopped
- a Dash chilli oil
- Zest and juice of ½ lime plus extra limes to garnish
- For the slaw :
- 200 g white cabbage shredded
- ½ red onion sliced
- 5 radishes sliced
- 2 tbsp mayonnaise
- To serve:
- sour cream
- Sriracha sauce
Servings:
Instructions
- Make the guacamole by mixing crushed avocado with the finely chopped onion, chilli oil, lime zest and juice. Season well with salt and pepper and leave to one side.
- Make the slaw by mixing the cabbage, sliced red onion and radishes. Season and add a touch of mayonnaise to bind.
- Mix the crabmeat with the coriander. Season.
- Dry fry each tortilla over medium heat for about 30 seconds on each side, or until lightly charred and soft. Keep them warm inside a clean tea towel.
- Spread each tortilla with guacamole, top with slaw, crabmeat and sour cream. Drizzle with sriracha and garnish with coriander. Serve with lime wedges on the side.
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