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Crab Tacos





Total Time
40 mins

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.

Crab Tacos




Photo: Annabelle Breakey; Styling: Randy Mon
 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
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.

Nutrition Facts
Amount Per Serving
Calories 200Calories from Fat 54
% Daily Value *
Total Fat 12g19%

Saturated Fat 3.8g19%
Cholesterol 43mg15%
Sodium 210mg9%
Total Carbohydrate 13g5%

Dietary Fiber 1.7g7%
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.