White Crab Meat & Avocado Tacos

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!

INGREDIENTS

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

METHOD

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