1/2 cup sliced green onion |
1 pound fresh lump crabmeat, drained and picked |
1 (8-ounce) container sour cream |
1/2 cup shredded monterey jack cheese |
2 cups baby spinach, coarsely chopped |
1/2 cup chopped fresh cilantro |
1/2 cup diced tomato |
1/4 cup pickled jalapeño slices, drained |
8 (10-inch) flour tortillas |
canola oil |