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.
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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