Crab Tacos

This is for Nadine:

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.

Judith S. Liebman, Urbana, IL, Sunset
APRIL 2008