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.
INGREDIENTS Recipe - Serves 4
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
METHOD
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!
Cook’s tip 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 and hard to get, try using a mixture of brown and white to reduce the cost and increase the flavour or you can use canned.
STRAWBERRY FACTS • • Strawberries are high in fibre, low in calories and sugar, and contain no fat. Strawberries support your immune system. Not only is the whole strawberry rich in plant antioxidants,
but the red fleshy part is also extremely high in Vitamin C, in fact, contain more Vitamin C than oranges. Just 7 strawberries (80g – a portion) provide the recommended daily amount of vitamin C.
• Research suggests that eating strawberries, alongside a carbohydrate rich meal may help to reduce
spikes in blood sugar and insulin levels. Improving blood sugar and insulin sensitivity could be helpful for preventing metabolic syndrome and type 2 diabetes.
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WINING & DINING RECIPE S TO TRY AT HOME
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