Crab Tacos

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
Total:
Recipe from Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 200
  • Calories from fat: 54%
  • Protein: 11g
  • Fat: 12g
  • Saturated fat: 3.8g
  • Carbohydrate: 13g
  • Fiber: 1.7g
  • Sodium: 210mg
  • Cholesterol: 43mg

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. 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. 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. 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.
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