Crab Tacos

Crab Tacos Recipe
Photo: Annabelle Breakey; Styling: Randy Mon
Serve these crab tacos family-style. Place fillings in bowls and let everyone make their own taco. This recipe uses ready-made taco shells, but soft tortillas are good too.

Yield:

Makes 8 tacos

Recipe from

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 200
Caloriesfromfat 54 %
Protein 11 g
Fat 12 g
Satfat 3.8 g
Carbohydrate 13 g
Fiber 1.7 g
Sodium 210 mg
Cholesterol 43 mg

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.

Note:

Judith S. Liebman, Urbana, IL,

April 2008
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