Crab tacos with avocado cream, roasted peppers and mango salsa
A fresher take on the Norwegian Friday taco, with crab, avocado and mango salsa.
Ingredients
For the avocado cream
- Avocados
- Garlic cloves
- Lime
- tbsp Good olive oil
- Salt
For the mango salsa
- Mango, finely chopped
- Red chilli
- tbsp Coriander, finely chopped
For the roasted peppers
- Peppers
To finish
- Picked crabmeat
- Tortillas
Instructions
Avocado cream
Prepare the avocado and garlic and put them in a blender.
Add the lime juice and olive oil.
Blitz to a completely smooth purée. Season to taste with salt.
Mango salsa
Peel the mango and remove the stone.
Cut the mango into small dice.
Deseed the chilli, remove the membrane and cut it into tiny dice.
Mix everything together.
Roasted peppers
Roast the peppers at 200°C/180°C fan/gas 6 until they're blackened and wrinkled.
Tip them straight into a bowl while they're piping hot and cover with a lid or cling film.
The steam makes it much easier to get the skins off.
Leave them to cool once you've peeled them, then cut them into even, thin strips.
Now they're ready to serve.
For the avocado cream
For the mango salsa
For the roasted peppers
To finish
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