Crab and avocado are both such light and fresh flavours that they pair together beautifully. Think outside the box for your next Mexican night and make these Californian inspired Crab and Avocado Tacos.
Spring is in the air, so we are moving away from hearty comfort food and more towards light and fresh meals that don’t take a lot of time. Because, when the weather is like this, you want to spend as little time in the kitchen as possible.
Do you want to be kept up to date on delicious and healthy recipes like these Crab and Avocado Tacos? Please subscribe to the blog mailing list (it takes 30 seconds). You will get sent the new recipes straight to your inbox. Your email address won’t be passed on to anyone and you will never be spammed. Click here to sign up.
Can you believe how long it has been since we last posted a taco recipe? I don’t know exactly how long it’s been, but it’s been too long. I mean, really, a week without tacos in our house is too long!
We have been eating lots of tacos, but they have been so good that we have eaten them before we have managed to photograph them #foodbloggerproblems. But, these Crab and Avocado Tacos are some of the easiest, freshest and tastiest tacos we have had in a while, so we had to share them with you all.
Although you might think that the best tacos we have ever eaten would be in Mexico, it is actually San Diego that takes that title. The influence of fresh Californian flavours work really well on tacos and it’s where I had a crab and avocado taco for the first time. I was a bit of a taco novice back then and I considered this to be pretty exotic. It has taken me around 10 years to make them myself and I have no idea why, because I have been missing out.
These literally take about 5 minutes to make, which means they are perfect to make for a Spring/Summer dinner party when you don’t want to be spending all evening in the kitchen whilst your guests are the ones having all the fun. Plus, everyone knows that tacos are made for sharing!
These tacos are pretty easy on the calories too. Well, as long as you don’t eat 50 of them – and the temptation is strong. We are trying to be really mindful of portion control at the moment, and we are weighing everything out, because it’s so easy to get it wrong when you are estimating everything and end up eating 1000 extra calories than you need.
What makes measuring everything so much easier is our Redmond SkyScales. We use scales every single day, so what makes the Redmond Skyscales different to any other set of digital scales?
Apart from their great accuracy and ease of use, they can be used in conjunction with Redmond’s Ready For Sky app. Just connect the scales to your smartphone via Bluetooth and access through the R4S app. Then, when you weigh your food you will see all the nutritional values and calorie content of the food being weighed, through the huge database of information. Genius!
The scales are slim enough to be stored easily, but large and robust enough to cope with heavier items. It responds immediately and stores all the information, therefore making these scales vital for people who seriously track nutritional data. As well as this, the scales have a built in countdown timer and tare function, which makes the SkyScales an integral part of our kitchen.
If you are used to using apps such as My Fitness Pal, where you have to weigh and track information separately, these scales can do it all in one.
We made a light and fresh chipotle yoghurt dressing, that was drizzled over the tacos. I know officially announce that this is the start of Spring/Summer taco season on our blog. So, hold on to your seats, because we have some mighty delicious taco recipes coming your way!
- 160 g shredded crab meat
- juice of 1 lime
- Pinch of sea salt and black pepper
- 4 soft flour tacos
- 1 avocado, cut into small cubes
- 2 spring onions, chopped
- 2 tbsp fresh coriander
- 4 tbsp 0% greek yoghurt
- 1 tbsp chipotle in adobo
Firstly, mix the crab meat, lime juice, salt and pepper together in a bowl.
Spoon the crab over the tacos.
Top with avocado, spring onions and coriander.
Mix the yoghurt and chipotle together.
Finally, drizzle the chipotle yoghurt over the tacos.
Nutritional Information – Per person
Weight Watchers SmartPoints: 7.5
Let’s stay in touch!
**This Crab and Avocado Tacos recipe was commissioned by Redmond, however all opinions are my own**