Save for later

Spicy crab tortilla

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Tinned fish is a great storecupboard standby. You could also use tinned salmon or tuna.
Serves
4
Prep
10 minutes
Cook
15 minutes
Each 311g serving contains (excludes serving suggestion)
KCal
412
Carbs
57.00g
Fibre
5.90g
Protein
27.40g
Fat
7.00g
Saturates
2.60g
Sugars
6.70g
Salt
2.30g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 tsp rapeseed oil
1 onion, finely chopped
2.5cm fresh ginger, peeled and grated
1 clove garlic, crushed
1 tsp dried red chilli flakes
1 tsp ground cumin
2 x 170g can crab, drained
3 tbsp fresh coriander, chopped
8 small flour tortillas
100g mixed salad leaves
4 medium tomatoes, sliced
8 lime wedges, to serve
Method
  1. Heat the oil in non-stick frying pan. Add the onion, ginger, garlic, chilli flakes and cumin and fry for 2–3 minutes.
  2. Remove the pan from the heat and stir in the crab and coriander.
  3. Warm the tortilla according to the pack insructions.
  4. Add some salad leaves and tomato slices to each tortilla. Top with the crab mixture and a squeeze of lime.
Chefs tips
  • To warm tortillas, add them all in a stack to a dry frying pan over a medium heat, take the bottom one and move to the top and keep doing this until they have all had a minute in contact with the hot pan. You can repeat on the other side for 30 seconds to get them really hot but still keep them soft and pliable.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk