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Spicy crab tortilla

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Spicy crab tortilla
Tinned fish is a great storecupboard standby. You could also use tinned salmon or tuna.
Serves
4
Prep
10 minutes
Cook
15 minutes
Each 298g serving contains (excludes serving suggestion)
KCal
336
Carbs
47.4g
Fibre
4.7g
Protein
19.7g
Fat
6.5g
Saturates
2.4g
Sugars
6.6g
Salt
1.49g
Fruit/Veg Portion
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
240g cooked white crab meat
3 tbsp fresh coriander, chopped
8 small flour tortillas (approx. 40g each)
100g mixed salad leaves
4 medium tomatoes, sliced
8 lime wedges, to serve
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Method

Recipe 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.
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