Crab Tacos

Submitted by Stephanie Y.

"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: 40mins
• Ingredients: 14
• 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.