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Crab tacos

Name: Crab tacos
Prep time: 1 h 20 min
Total time: 1 h 20 min
Yield: Makes 12-14
Cuisine: British recipes
Ingredients: For the tacos; 300g plain flour, plus extra to dust; ¼ tsp salt; 75ml sunflower oil; 100ml warm water; For the filling; 50ml mayonnaise; 200g brown crabmeat; Juice ½ lime; 1 small fennel bulb, very finely sliced; ½ cucumber, halved lengthways, deseeded and sliced; Small bunch fresh chives, finely chopped; Small bunch fresh coriander, roughly chopped; 2 spring onions, finely sliced; 300g white crabmeat; For the tomato salsa; 200g cherry tomatoes, quartered; ½ red onion, very finely diced; Juice 1 lime; Handful fresh mint, finely chopped; Coriander and mint leaves to garnish and lime wedges to serve

Published: 2 Jul 18
Updated: 18 Jun 24

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.

Easy
August 2016

Test kitchen approved

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

Nutrition: per serving

Calories: 189kcals
Fat: 8.3g (1g saturated)
Protein: 9.8g
Carbohydrates: 18.1g (1.5g sugars)
Fibre: 1.7g
Salt: 0.4g

Per taco (for 14)

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Ingredients

For the tacos

300g plain flour, plus extra to dust
¼ tsp salt
75ml sunflower oil
100ml warm water

For the filling

50ml mayonnaise
200g brown crabmeat
Juice ½ lime
1 small fennel bulb, very finely sliced
½ cucumber, halved lengthways, deseeded and sliced
Small bunch fresh chives, finely chopped
Small bunch fresh coriander, roughly chopped
2 spring onions, finely sliced
300g white crabmeat

For the tomato salsa

200g cherry tomatoes, quartered
½ red onion, very finely diced
Juice 1 lime
Handful fresh mint, finely chopped
Coriander and mint leaves to garnish and lime wedges to serve

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Method

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.

Recipe from August 2016 Issue

Nutrition

Per taco (for 14)

Nutrition: per serving

Calories: 189kcals
Fat: 8.3g (1g saturated)
Protein: 9.8g
Carbohydrates: 18.1g (1.5g sugars)
Fibre: 1.7g
Salt: 0.4g

delicious. tips

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.