
ingredients
WHAT YOU’LL NEED
6 taco shells
1/4 small red cabbage, finely shredded
2-3 tbsp sour cream
1-2 limes, juiced
A squeeze of sriracha
1 small red onion, diced
3 large tomatoes, finely chopped
1/2 large mango, finely chopped
1 x pack Real Seafood Co Crayfish Tails
Salt, to taste
1 ripe avocado
A handful of fresh coriander, roughly torn
5
MINS
PREP TIME
5
MINS
COOK TIME
6
SERVINGS

method
Let’s make something delicious
Step one
Start by combining the shredded cabbage with the sour cream, lime and sriracha. Set to one side.
Step two
In a separate bowl, toss the crayfish with the red onion, then add the chopped tomatoes, mango, a squeeze of lime fresh coriander and a pinch of salt to taste.
Step three
Mash of blend the avocado with a squeeze of lime juice and season taste.
Step four
When you’re ready, toast the tacos in a dry pan for 30 seconds each side, until they start to colour. Layer up with the red cabbage, followed by the crayfish mix and a couple of dollops of the avocado. Feel free to add more sriracha if you like it hot!
Frequently asked questions


