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Crab Cake Tacos with Chipotle-Lime Slaw
High Protein

Crab Cake Tacos with Chipotle-Lime Slaw

By:Larry's Catch 4.3(5 avis)

Golden crab cakes flaked into warm tortillas with a crunchy chipotle-lime slaw and cool avocado crema. Easy, fresh, and made for summer.

HEURE
HEURE
25 min
PORTIONS
PORTIONS
2 ppl
DIFFICULTÉ
DIFFICULTÉ
Easy
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Ingrédients

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  • 2 Larry's Catch Crab Cakes, cooked from frozen
  • 4 small corn tortillas, warmed
  • 1 tbsp neutral oil, for the pan
  • 2 cups shredded cabbage or coleslaw mix
  • 2 tbsp mayonnaise
  • 1 tbsp lime juice
  • 1 tsp chipotle in adobo, minced (or ½ tsp chipotle powder)
  • 1 ripe avocado
  • 2 to 3 tbsp water, for the crema
  • Salt, to taste
  • Fresh cilantro and lime wedges, to serve

Instructions

  1. Make the slaw: toss the cabbage with the mayonnaise, lime juice, minced chipotle, and a pinch of salt. Set aside.
  2. Make the avocado crema: mash or blend the avocado with a squeeze of lime, a pinch of salt, and enough water to make it pourable.
  3. Cook the crab cakes: heat the oil in a pan over medium heat and cook the cakes straight from frozen for 6 to 7 minutes per side, until golden and heated through, then break into large flakes.
  4. Warm the tortillas, then fill each with crab, a handful of chipotle-lime slaw, and a drizzle of avocado crema. Finish with cilantro and a squeeze of lime.

Nutrition Values

Per serving (200 g)
  • Calories: 470 kcal
  • Protein: 18 g
  • Total Fat: 27 g
  • Saturated Fat: 3.5 g
  • Carbohydrates: 40 g
  • Fibre: 10 g
  • Sugars: 4 g
  • Sodium: 720 mg
  • Cholesterol: 75 mg
  • Omega-3 Fatty Acids: ~250 mg

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