NO COOK CILANTRO LIME CRAB TACOS
Delicious crab meat with a kicked up blend of spices is the perfect way to usher in the fall season. Best of all, there's no cooking involved!
Provided by Rachel Hanawalt
Categories Entrees
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Start by making the crab salad. In a large bowl whisk together lime juice, olive oil, chipotle chili powder, black pepper and cilantro until the dressing is evenly combined. Next fold in crab meat, tomatoes, red onion, and yellow pepper. Set the salad aside.
- To make the honey cilantro sour cream mix together sour cream, honey, and cilantro until evenly combined and then set aside.
- Finally, assemble the crab tacos by arranging avocados and then the crab salad on a tortilla shell. Finish by drizzling with honey cilantro sour cream. Serve immediately. This recipes makes enough for four people to have two crab tacos each.
VEGAN CILANTRO-LIME, SWEET POTATO, AND BLACK BEAN TACOS
A fresh, subtle vegan take on tacos, sure to satisfy your comfort food craving!
Provided by Ryan and Marissa Clements
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut sweet potatoes into 25 to 40 smaller "French fry"-shaped pieces.
- Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
- Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
- Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.
- Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
- Warm tortillas in pairs in the microwave, 15 to 20 seconds.
- Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.
Nutrition Facts : Calories 511.6 calories, Carbohydrate 70.4 g, Fat 19.9 g, Fiber 16.5 g, Protein 17.2 g, SaturatedFat 4.4 g, Sodium 1020.9 mg, Sugar 2.8 g
EASY CHILI AND LIME FISH STREET TACOS
These amazing fish tacos are made with tilapia fillets that are grilled and seasoned to perfection with lime juice and chili.
Provided by Fioa
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat grill to medium heat and lightly oil the grate.
- Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, and chili powder. Brush both sides of each fillet with olive oil.
- Grill tilapia on preheated grill until fish flakes easily with a fork, about 5 minutes on each side.
- Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with flaked tilapia. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with cilantro and 1 tablespoon lime juice.
Nutrition Facts : Calories 506.4 calories, Carbohydrate 57.8 g, Cholesterol 33.1 mg, Fat 23.9 g, Fiber 11.8 g, Protein 21 g, SaturatedFat 6.4 g, Sodium 1449.6 mg, Sugar 5.4 g
CRAB TACOS AND LIME CREAM
"Fast and suprisingly elegant, these addictive tacos are also light and refreshing." From Natural Health magazine, August 2008. I added a bit of chipotle powder to the cream dressing.
Provided by yogiclarebear
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the crab, tomatoes with chilis, taco seasoning, and lime juice in a sauce pan over low heat; bring to a gentle simmer until heated through.
- Whisk together mayonnaise, lime juice, and zest, and toss with the greens.
- Warm the tortillas gently in the microwave for 30 seconds.
- Serve the crab on the tortillas with the greens on top.
Nutrition Facts : Calories 444.3, Fat 7.7, SaturatedFat 0.9, Cholesterol 86.1, Sodium 1825.7, Carbohydrate 58, Fiber 0.9, Sugar 0.7, Protein 35.7
PORK AND CORN TACOS WITH CILANTRO-LIME CREMA
This is based on a Hello Fresh recipe but with a few changes as the original is bland. If desired, include Cheddar, cotija, or queso fresco cheese.
Provided by vpecchia
Categories World Cuisine Recipes Latin American Mexican Main Dishes Tacos
Time 1h
Yield 8
Number Of Ingredients 25
Steps:
- Prepare pickled vegetables: zest and juice the lime. Set zest aside for cilantro-lime crema. Combine lime juice with shallots, jalapeno, sugar, and salt in a small bowl; set aside. Stir occasionally while preparing the rest of the meal.
- Prepare cilantro-lime crema: combine reserved lime zest with sour cream, lime juice, cilantro, and ancho chili powder in a small bowl. Add water, a little at a time, until crema has a pourable consistency. Refrigerate until needed.
- Prepare charred corn: place frozen corn in a microwave-safe bowl; microwave on high until thawed, 2 to 3 minutes. Spread corn between two paper towels and blot to dry.
- Heat a large dry pan over medium-high heat. Spread corn evenly in the pan and roast until browned on the bottom, about 3 minutes. Stir and continue to cook until charred on all sides, 5 to 7 minutes more. Transfer to a serving bowl.
- Prepare pork tacos: combine butter and olive oil in the same pan over medium-high heat until butter has melted. Cook and stir pork in the hot pan until browned and crumbly, 5 to 7 minutes. Stir in 4 teaspoons chile powder, taco seasoning, garlic powder, cumin, bouillon powder, salt, and pepper. Add water and cook until liquid has reduced and mixture has thickened, 2 to 3 minutes. Taste and adjust spices as needed.
- While the liquid is reducing, drain the pickling juice from the vegetables and pour it into the corn. Stir in 1 tablespoon olive oil, 1 teaspoon chile powder, salt, and pepper.
- Fill warm tortillas with pork and corn. Top with pickled vegetables and drizzle with crema.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 30.1 g, Cholesterol 83.7 mg, Fat 25.7 g, Fiber 4.3 g, Protein 24.6 g, SaturatedFat 9.5 g, Sodium 319.7 mg, Sugar 3.5 g
CRAB, LIME & CHILLI TOASTS
A simple, stylish canapé that takes just minutes to prepare
Provided by Jennifer Joyce
Categories Canapes, Dinner
Time 15m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.
- Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.
Nutrition Facts : Calories 110 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.61 milligram of sodium
CRAB TACOS RECIPE
Provided by Fred
Number Of Ingredients 14
Steps:
- 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.
CRAB TACOS
My Aunt Kate spotted this recipe for me. I can't wait to try it! Although the recipe calls for taco shells, I'll probably use warmed soft corn tortillas or tostada shells. From Sunset Kitchen Cabinet.
Provided by cookiedog
Categories Crab
Time 40m
Yield 8 tacos
Number Of Ingredients 14
Steps:
- 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.
- 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.
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