- 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)
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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