Crab Tacos

This recipe uses ready-made taco shells, but soft tortillas are good too.

30 minutes Prep: 15 minutes Cook: 15 minutes

156 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

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Ingredients

4	each	roma tomatoes	halved, seeded, and sliced
1	large	garlic clove	minced
2	large	jalapeno pepper	halved, seeded, and sliced, divided
1/2	cup	cilantro leaves	fresh, divided
3	tablespoons	lime juice	fresh
1	x	kosher salt	to taste
1	x	black pepper	freshly ground to taste
1	teaspoon	olive oil
1/2	cup	onion	chopped
8	ounces	crab meat	cooked and shelled
8	each	taco shells	or tortillas
1	cup	iceberg lettuce	thinly sliced
1	cup	cheddar cheese, reduced-fat	shredded
1	each	avocado	thinly sliced
1/4	cup	scallions, spring or green onions	chopped

Directions

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.

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.

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.

Note: Nutritional analysis is per taco.

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Nutrition Facts

Serving Size 244g

Amount per Serving

Calories 156 53% of calories from fat

	% Daily Value*
Total Fat 9.0g	14%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 28mg	9%
Sodium 119mg	5%
Total Carbohydrate 12.0g	4%
Dietary Fiber 5.0g	22%
Sugars 5.0g
Protein 9.0g	18%

Vitamin A	24%		Vitamin C	46%
Calcium	6%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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