Crab Tacos

Name: Crab Tacos
Yield: 4
Cuisine: Fusion
Ingredients: italian plum (roma) tomatoes; garlic cloves; jalapeño pepper; cilantro; lime juice; kosher salt; black pepper; olive oil; onions; crab meat; taco shells; iceberg lettuce; cheddar cheese, reduced-fat; avocados; scallions, spring or green onions

Submitted by happyzhangbo

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

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

EACH ITALIAN PLUM (ROMA) TOMATOES
halved, seeded, and sliced

LARGE GARLIC CLOVES
minced *

LARGE JALAPEÑO PEPPER
halved, seeded, and sliced, divided *

CUP CILANTRO
fresh, divided

TABLESPOONS LIME JUICE
fresh

X KOSHER SALT
to taste *

X BLACK PEPPER
freshly ground to taste *

TEASPOON OLIVE OIL

CUP ONIONS
chopped

OUNCES CRAB MEAT
cooked and shelled

EACH TACO SHELLS
or tortillas *

CUP ICEBERG LETTUCE
thinly sliced *

CUP CHEDDAR CHEESE, REDUCED-FAT
shredded *

EACH AVOCADOS
thinly sliced

CUP SCALLIONS, SPRING OR GREEN ONIONS
chopped

Directions

Preheat oven to 350°. Put tomatoes, garlic, half of the jalapeño, ¼ 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 ¼ cup cilantro.

Serve immediately, with salsa on the side or on top.

Note: Nutritional analysis is per taco.