Crab Tacos
Annabelle Breakey
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.
This recipe, and others like it, can be found in the article “These Are the Most Popular Recipes of 2025.”
How to Make It
Step 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.
Step 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.
Step 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.
Step 4
4
Note: Nutritional analysis is per taco.
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
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