Crab Tacos

You can serve the fillings in bowls, family-style, for make-your-own tacos. Prep and Cook Time: 40 minutes. Notes: This recipe uses ready-made taco shells, but soft tortillas are good too.

Total Time: 40 minutes
Yield: Makes 8 tacos

Ingredients

• 4  Roma tomatoes, halved, seeded, and sliced
• 1  large garlic clove, minced
• 2  large jalapeño chiles, halved, seeded, and sliced, divided
• 1/2  cup  fresh cilantro leaves, divided
• 3  tablespoons  fresh lime juice
• Kosher salt and freshly ground black pepper
• 1  teaspoon  olive oil
• 1/2  cup  chopped onion
• 8  ounces  shelled cooked crab
• 8  taco shells or tortillas (see Notes)
• 1  cup  Iceberg lettuce, thinly sliced
• 1  cup  shredded jack or cheddar cheese
• 1  avocado, thinly sliced
• 1/4  cup  chopped green onion

Preparation

1. 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.

2. 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.

3. 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.

Nutritional Information

Calories:

200 (54% from fat)

Protein:

11g

Fat:

12g (sat 3.8)

Carbohydrate:

13g

Fiber:

1.7g

Sodium:

210mg

Cholesterol:

43mg