Crab Tacos

My Aunt Kate spotted this recipe for me. I can't wait to try it! Although the recipe calls for taco shells, I'll probably use warmed soft corn tortillas or tostada shells. From Sunset Kitchen Cabinet.

• Ready In: 40 mins
• Yields: 8 tacos

Ingredients

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

Directions

1. Preheat oven to 350°.
2. 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.
3. Add salt and pepper to taste.
4. Set salsa aside.
5. In a large skillet, heat oil over medium heat.
6. Sauté onion and remaining jalapeño until soft, 4 minutes.
7. Add crab and cook just until crab is warm, about 2 minutes.
8. Put taco shells or tortillas on a baking pan and warm in oven, about 3 minutes.
9. Arrange on a platter and fill with crab mixture, dividing evenly.
10. Top crab with lettuce, cheese, and avocado.
11. Sprinkle tacos with green onion and remaining 1/4 cup cilantro.
12. Serve immediately, with salsa on the side or on top.