Recently we went to Wahaca’s for my sisters 18th birthday (i’ve been wanting to go for a while). while we were there we had a very off plan lunch that was absolutely out of this world and staff were amazing!
I really love my seafood so obviously, the chipotle crab tostadas stood out for me and I HAD to try and recreate them at home.
There are 3 separate elements to this dish, the pickled onions and the crab mixture itself as well as the tostadas (usually round crispy fried tortillas – but we are changing it around a little)
Serves 4 people ( 1.5 syns per person when using HEB – if you don’t use avocado =1 syn each)
For the pickled onions: 1 red onion sliced thinly, white vinegar – Place the onion rings in some warm water for 5 minutes. After 5 minutes, drain the water away, place the onions in a jar and cover with vinegar and keep in the fridge for up to 2 months.
Tostadas: 4 wraps that are classed as your HEB: Line a tray with foil, cut each wrap into 6, place the pieces on a tray, spray with low-calorie spray then bake at 200 until crisp (can take up to 10-15 minutes depending on your oven)
Crab mixture: 2 tins of drained crab (any type – if you can get your hands on fresh white crab meat use it! about 300g), 1 tbsp chipotle paste, 5 tbsp lighter than light mayonnaise, 3 tbsp finely chopped coriander, zest and juice from whole lime, 30g roughly chopped avocado (these were on our tostadas BUT you don’t have to use it if you want to save syns.)
- Make sure your crab is thoroughly drained before mixing it with the chipotle paste, mayonnaise, lime zest and juice, half the coriander and a pinch of salt and pepper.
- Put the crab into a serving bowl and sprinkle over the avocado, some of the pickled onion (drain them on a paper towel first) and the remaining coriander.
- Serve with the crispy homemade wrap crisps on the side.
This dish needs to be served the day it is made, is totally refreshing and great to share and is really simple.
Love Emily, chef who slims x