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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve these crab tacos family-style. Place fillings in bowls and let everyone make their own taco. This recipe uses ready-made taco shells, but soft tortillas are good too. Ingredients:
4 roma tomatoes, halved, seeded, and sliced |
1 large garlic clove, minced |
2 large jalapeño chiles, halved, seeded, and sliced, divided |
1/2 cup fresh cilantro leaves, divided |
3 tablespoons fresh lime juice |
kosher salt and freshly ground black pepper |
1 teaspoon olive oil |
1/2 cup chopped onion |
8 ounces shelled cooked crab |
8 taco shells or tortillas (see notes) |
1 cup iceberg lettuce, thinly sliced |
1 cup shredded jack or cheddar cheese |
1 avocado, thinly sliced |
1/4 cup chopped green onion |
Directions:
1. Preheat oven to 350°. 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. Add salt and pepper to taste. Set salsa aside.
2. In a large skillet, heat oil over medium heat. Sauté onion and remaining jalapeño until soft, 4 minutes. Add crab and cook just until crab is warm, about 2 minutes.
3. Put taco shells or tortillas on a baking pan and warm in oven, about 3 minutes. Arrange on a platter and fill with crab mixture, dividing evenly. Top crab with lettuce, cheese, and avocado. Sprinkle tacos with green onion and remaining 1/4 cup cilantro. Serve immediately, with salsa on the side or on top.
4. Note: Nutritional analysis is per taco.
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