The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Gochujang Crab Tacos with Roast Sweet Potato & Mango Salsa
Taco Tuesday, anyone? These crab tacos star our new sustainably-sourced white crab meat. Add creamy avocado and golden roasted sweet potato, then top with mango, avocado and radish salsa. It's the perfect mid-week feast!
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tsp sesame seeds (Sesame)
- 40g rocket
- 250g cantina del sabor corn tortillas (use half) (Corn (62%), Water, Oil)
- 1 avocado
- 2 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 100g white crab meat (Crustaceans) (white crab meat)
- 1 unwaxed lime
- 2 radish
- 1 mango (use half)
- 1 small sweet potato
Nutritional Information
Calories: 637
Protein: 18g
Carbs: 62g
Fat: 37g
Ingredients
- 1 tsp sesame seeds (use half) (Sesame)
- 2 tbsp gochujang paste (use half) (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 100g white crab meat (use half) (Crustaceans) (white crab meat)
- 1 avocado (use half)
- 1 mango (use a quarter)
- 40g rocket (use half)
- 1 unwaxed lime (use half)
- 250g cantina del sabor corn tortillas (use a quarter) (Corn (62%), Water, Oil)
- 1 small sweet potato (use half)
- 2 radish
Nutritional Information
Calories: 639
Protein: 19g
Carbs: 62g
Fat: 37g
Gochujang Crab Tacos with Roast Sweet Potato & Mango Salsa
Taco Tuesday, anyone? These crab tacos star our new sustainably-sourced white crab meat. Add creamy avocado and golden roasted sweet potato, then top with mango, avocado and radish salsa. It's the perfect mid-week feast!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium bowl, 2 small bowls & a peeler
Roast the sweet potato
- Dice the sweet potato into 1cm chunks (peel optional)
- Place onto the lined baking tray, toss with 1 tsp oil and season with salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Make the mango salsa
- Peel and dice the half mango into 1cm chunks. Thinly slice the radishes. Halve the lime
- Add the mango and radish to the medium bowl, then toss with the juice from half the lime and 1 tsp olive oil. Season with salt and pepper, then set aside
Dress the crab & prep the avocado
- In a small bowl, mix the crab meat and gochujang paste. Season with salt and pepper
- Cut the avocado into chunks and add to the other small bowl, then mash with the juice from the remaining lime, 1 tbsp olive oil and a pinch of salt and pepper
Heat the tacos
- Heat the large frying pan on high heat. Once hot, add 3-4 tacos to the pan and cook for 1 min on each side, until golden. Remove and repeat with the remaining tacos (3-4 per person)
Finish & plate up
- Share the tacos between plates. Spread the mashed avocado over the tacos, then top with the rocket, roasted sweet potato, mango salsa and gochujang crab. Sprinkle with the sesame seeds to finish
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