Easy Crab Tacos With Cocktail Sauce Recipes

CRAB TACOS

Crab Tacos image

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

Ingredients

4 roma tomatoes, halved, seeded, and sliced
1 large garlic clove, minced
2 large jalapeno chiles, halved, seeded, and sliced, divided
1/2 cup fresh cilantro leaves, divided
3 tablespoons fresh lime juice
kosher salt & freshly ground black pepper
1 teaspoon olive oil
1/2 cup chopped onion
8 ounces shelled cooked crab
8 taco shells (see Notes) or 8 tortillas (see Notes)
1 cup iceberg lettuce, thinly sliced
1 cup shredded monterey jack cheese or 1 cup cheddar cheese
1 avocado, thinly sliced
1/4 cup chopped green onion

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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