- August 2016
- Makes 12-14
- Hands-on time 1 hour 20 min
A seaside inspired recipe of succulent crab and sweet tomato salsa wrapped in a home-made tortilla – taco ’bout tasty.
Take a look at our similar crab and avocado tortilla version too.
- Dairy-free recipes
- 8.3g (1g saturated)
- 18.1g (1.5g sugars)
Per taco (for 14)
For the tacos
- 300g plain flour, plus extra to dust
- ¼ tsp salt
- 75ml sunflower oil
- 100ml warm water
For the filling
- 50ml mayonnaise
- 200g brown crabmeat
- Juice ½ lime
- 1 small fennel bulb, very finely sliced
- ½ cucumber, halved lengthways, deseeded and sliced
- Small bunch fresh chives, finely chopped
- Small bunch fresh coriander, roughly chopped
- 2 spring onions, finely sliced
- 300g white crabmeat
For the tomato salsa
- 200g cherry tomatoes, quartered
- ½ red onion, very finely diced
- Juice 1 lime
- Handful fresh mint, finely chopped
- Coriander and mint leaves to garnish and lime wedges to serve
- For the tacos, put the flour and salt in a mixing bowl, stir in the oil, then the water with a wooden spoon, and bring the dough together. Tip it out onto a lightly floured surface, knead until smooth, then wrap in cling film and rest for 30 minutes.
- Once the dough has rested, divide into 12-14 pieces (about 35g each), then roll out each one very thinly. Heat a heavy-based frying pan over a medium-high heat and, when hot, add the first tortilla. Cook for 2-3 minutes until white and blistering with brown patches, then flip and repeat until there are no grey patches of dough left. Set aside under a clean, damp cloth, then cook the rest.
- Mix all the filling ingredients except the white crabmeat, then taste and season. Mix all the ingredients for the salsa in a bowl and season well.
- To assemble, fill a tortilla with some of the filling mixture, then top with some white crabmeat and a dollop of salsa. Garnish with a few herb leaves, then roll up the tortilla.
If you’re short on time, buy ready made tortillas and make bigger tacos.
Make the tortillas up to 24 hours in advance, keep in a freezer bag at room temperature, then reheat briefly before serving. The tortillas can be frozen for up to 1 month. Defrost in a hot, dry frying pan and serve as soon as they’re warm.
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