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Summer Crab Tacos
Macerating the strawberries in lime juice heightens their flavour and combined with a little fresh chilli they create a delicious fresh salsa on top of your tacos.
Serves 4
Prep time 15 minutes
Cook time 2-3 minutes
8 taco shells
300g fresh crab meat (see tip)
zest from 1 lime
2 little gem hearts or other firm lettuce, shredded
2 avocado, peeled, stoned and sliced
handful torn coriander
150g soured cream (optional)
For the strawberries
200g strawberries, hulled and roughly chopped
juice of ½ lime
1 green chilli, chopped
1. To macerate the strawberries; combine the fruit with the lime juice and chilli and set aside for 10 minutes.
2. To make the tacos, warm in the oven for a few minutes following the pack instructions. Combine the crab with the lime zest and some salt and pepper. Fill the shells with lettuce and avocado, top with the crab, strawberries, a scattering of coriander and some soured cream if using. Serve immediately!
Tip
For a veggie version combine a 400g can drained chickpeas with the zest of 1 lime. Roughly mash the avocado and mix with the chickpeas and some seasoning. Use in place of the crab.
Fresh crab can be expensive, try using a mixture of brown and white to reduce the cost and increase the flavour or you can use canned.