Crab tacos

A seaside inspired recipe of succulent crab and sweet tomato salsa wrapped in a home-made tortilla – taco ’bout tasty.

A seaside inspired recipe of succulent crab and sweet tomato salsa wrapped in a home-made tortilla – taco ’bout tasty.

Per taco (for 14)

Ingredients

For the tacos

For the filling

For the tomato salsa

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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.

Per taco (for 14)

Nutrition: per serving

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.