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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My Aunt Kate spotted this recipe for me. I can't wait to try it! Although the recipe calls for taco shells, I'll probably use warmed soft corn tortillas or tostada shells. From Sunset Kitchen Cabinet. Ingredients:
4 roma tomatoes, halved, seeded, and sliced |
1 large garlic clove, minced |
2 large jalapeno chiles, halved, seeded, and sliced, divided |
1/2 cup fresh cilantro leaves, divided |
3 tablespoons fresh lime juice |
kosher salt & freshly ground black pepper |
1 teaspoon olive oil |
1/2 cup chopped onion |
8 ounces shelled cooked crab |
8 taco shells (see notes) or 8 tortillas (see notes) |
1 cup iceberg lettuce, thinly sliced |
1 cup shredded monterey jack cheese or 1 cup cheddar cheese |
1 avocado, thinly sliced |
1/4 cup chopped green onion |
Directions:
1. Preheat oven to 350°.
2. Put tomatoes, garlic, half of the jalapeño, 1/4 cup cilantro, and the lime juice in a food processor and pulse a few times to chop.
3. Add salt and pepper to taste.
4. Set salsa aside.
5. In a large skillet, heat oil over medium heat.
6. Sauté onion and remaining jalapeño until soft, 4 minutes.
7. Add crab and cook just until crab is warm, about 2 minutes.
8. Put taco shells or tortillas on a baking pan and warm in oven, about 3 minutes.
9. Arrange on a platter and fill with crab mixture, dividing evenly.
10. Top crab with lettuce, cheese, and avocado.
11. Sprinkle tacos with green onion and remaining 1/4 cup cilantro.
12. Serve immediately, with salsa on the side or on top.
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