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Crab Tacos

 

This recipe uses ready-made taco shells, but soft tortillas are good too.
20

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

4 each italian plum (roma) tomatoes
halved, seeded, and sliced
1 large garlic cloves
minced
*
2 large jalapeño pepper
halved, seeded, and sliced, divided
*
½ cup cilantro
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
½ cup onions
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 avocados
thinly sliced
¼ 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 15653% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 119mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 5g 22%
Sugars g
Protein 18g
Vitamin A 24% Vitamin C 46%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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