Crab Tacos
This recipe uses ready-made taco shells, but soft tortillas are good too.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
italian plum (roma) tomatoes
halved, seeded, and sliced |
|
| 1 | large |
garlic cloves
minced |
*
|
| 2 | large |
jalapeño pepper
halved, seeded, and sliced, divided |
*
|
| 118 | ml |
cilantro
fresh, divided |
|
| 45 | ml |
lime juice
fresh |
|
| 1 | x |
kosher salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 5 | ml |
olive oil
|
|
| 118 | ml |
onions
chopped |
|
| 231.2 | ml/g |
crab meat
cooked and shelled |
|
| 8 | each |
taco shells
or tortillas |
*
|
| 237 | ml |
iceberg lettuce
thinly sliced |
*
|
| 237 | ml |
cheddar cheese, reduced-fat
shredded |
* |
| 1 | each |
avocados
thinly sliced |
|
| 59 | ml |
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.
