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

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

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.