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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!


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.