|
6 |
6-inch corn tortillas |
6 |
|
12 oz |
lump crabmeat, picked over |
336g |
|
2 |
plum tomatoes, seeded and diced |
2 |
|
1/2 cup |
chopped white or red onion |
120ml |
|
1/2 cup |
diced avocado |
120ml |
|
3 tbsp |
fresh lime juice |
45ml |
|
1 tbsp |
unseasoned rice vinegar |
15ml |
|
1/4 tsp |
kosher salt |
1.5ml |
|
1/4 tsp |
ground black pepper |
1.5ml |
|
3 to 4 drops |
hot pepper sauce |
3 to 4 drops |
|
12 |
Bibb lettuce leaves |
12 |
|
4 oz |
daikon radish sprouts |
112g |
Directions:
- Preheat oven to 350°F.
- Wrap the tortillas in foil and warm in the oven for 10 minutes.
- Meanwhile, in a large mixing bowl, gently combine the crabmeat, tomatoes, red or white onion, avocado, lime juice, vinegar, salt, pepper and hot sauce.
- Place a tortilla on each plate and line with the lettuce leaves and sprouts. Top with the crab salad, fold the tortillas over and serve.
Recipe courtesy of Kinetix
Information per serving:
K-Count: 2
Calories: 150
Carbs: 16.3g
Proteins: 14.9g
Fats: 3.8g
Click here to download as a pdf file
Back to Recipe Archive Main page