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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.

Judith S. Liebman, Urbana, IL
This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary

total:
40 mins
Yield:
Makes 8 tacos
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

200 calories; calories from fat 54%; protein 11g; fat 12g; saturated fat 3.8g; carbohydrates 13g; fiber 1.7g; sodium 210mg; cholesterol 43mg.
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