Crab cake tacos
4 pers


Cut the crab sticks and white fish into small pieces, add the finely chopped sweet pepper and onion, and mix with the beaten eggs and cream. Season to taste with crushed garlic, paprika, pepper and salt. Fold the flour into the batter and add freshly chopped coriander.

Heat a skillet with some oil or butter, scoop a tablespoon of the batter into the skillet and fry until golden brown. You can fry several crab cakes at the same time. Then put the cakes into the oven at 200°C for 10 minutes. Also bake the taco shells in the oven in accordance with the instructions on the packaging. Fill the taco shell with lettuce, avocado, tomato, red onion, crab cakes, sour cream or tartar sauce. Serve with a wedge of lime and coriander for additional flavour.

mexican | supper | taco shells


200 gr white fish

200 gr crab sticks

6 eggs

50 ml cream

1 small onion, finely chopped

3 cloves of garlic

1 red sweet pepper, finely chopped

Red onion in rings

1 avocado, diced

2 tomatoes, diced

1 lemon


Iceberg lettuce

Sour cream

Pinch of paprika

5 tablespoons of flour

8 Poco Loco crispy taco shells