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Crab Tacos

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 40 mins
Yield Makes 8 tacos
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.

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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per taco.