Photo: Elle Hughes
Crab & avocado tostadas
10 ingredients
Serves 2
openrecipes
Use a corn tortilla as a base then top with storecupboard crabmeat, guacamole-style Mexican dip and salad
Estimated Nutrition (whole recipe, rough)
495
Calories
8g
Protein
26g
Fat
66g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small red onion , sliced into thin rings
- juice 2 limes , plus wedges to serve
- pinch of caster sugar
- 170g can white crabmeat in brine, drained
- 2 spring onions , finely sliced
- 1 red chilli , deseeded and chopped
- 1 really ripe avocado , peeled, stoned and chopped
- 1 small garlic clove , crushed
- 2 corn tortillas
- handful mixed salad leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes