White Crab Meat & Avocado Tacos

Screen Shot 2017-06-10 at 22.13.14

 I don’t wanna taco about it…

With fresh ingredients and only taking minutes to prepare, this is the perfect summer dish!

The white crab meat and avocado tossed with cherry tomatoes in a tangy lime juice makes the best combination. Coupling this dish with rosemary sweet potatoes fries and a fresh simple side salad, you’ve got a winning dish right there!


For the tacos:

  • 200g White crab meat
  • 1 ripened avocados
  • Cherry vine tomatoes
  • 3 spring onions
  • 1 zest and juice of a lime
  • Fresh coriander
  • 12 taco shells

For the salad:

  • Rocket
  • Balsamic vinegar & honey dressing
  • Cherry vine tomatoes
  • 1 avocado

For the sweet potatoes:

  • 3 large sweet potatoes
  • Fresh rosemary
  • Maldon salt and ground pepper



  1. Cut the sweet potatoes in thin chunks and soak in water and salt for an hour
  2. Dry off with paper towels and place on a foil covered baking tray
  3. Drizzle with olive oil and sprinkle rosemary and salt and pepper
  4. Bake in the oven for 45 minutes at 220 degrees C
  5. Mix all the taco ingredients together in a bowl
  6. Mix all the salad ingredients together
  7. Put the taco shells in the oven for 3 minutes
  8. Remove the sweet potato fries from the oven and leave to cool (best served with mayonnaise)





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