Crab Tacos

By Fred

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

Details

Servings 8
Adapted from find.myrecipes.com

Preparation

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.

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.