Name: Spicy crab tortilla
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 4
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

Tinned fish is a great storecupboard standby. You could also use tinned salmon or tuna.

Serves

Prep

10 minutes

Cook

15 minutes

Nutritional Information:

Each 298g serving contains (excludes serving suggestion)

KCal: 336
Carbs: 47.4g
Fibre: 4.7g
Protein: 19.7g
Fat: 6.5g
(Low)
Saturates: 2.4g
(Low)
Sugars: 6.6g
(Low)
Salt: 1.49g
(Medium)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

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

Please view Whisk.com privacy policy for more information

Method

Step 1

Heat the oil in non-stick frying pan. Add the onion, ginger, garlic, chilli flakes and cumin and fry for 2–3 minutes.

Step 2

Remove the pan from the heat and stir in the crab meat and coriander.

Step 3

Warm the tortilla according to the pack insructions.

Step 4

Add some salad leaves and tomato slices to each tortilla. Top with the crab mixture and a squeeze of lime.

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.