No Cook Cilantro Lime Crab Tacos Recipes

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NO COOK CILANTRO LIME CRAB TACOS



No Cook Cilantro Lime Crab Tacos image

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

⅓ C fresh lime juice
2 Tbsp olive oil
¼ tsp chipotle chili powder*
⅛ tsp black pepper
¼ cup finely chopped cilantro
16 oz lump crab meat
½ C diced and drained fresh tomatoes
⅓ C finely chopped red onion
⅓ C finely chopped sweet yellow pepper
1 C sour cream
2 Tbsp honey
1 Tbsp minced cilantro
1 thinly sliced haas avocado
8 soft taco shells

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.

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

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.

CILANTRO BEEF TACOS



Cilantro Beef Tacos image

When I have leftover steak, it's time to make cilantro tacos. Set out bowls of toppings like lettuce, tomatoes, sour cream, avocado and salsa. That's a fiesta. -Patti Rose, Tinley Park, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 beef flank steak (1 pound)
1/2 teaspoon salt
1/4 teaspoon pepper
4 teaspoons olive oil, divided
1 medium onion, halved and sliced
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1/2 cup salsa
1/4 cup minced fresh cilantro
2 teaspoons lime juice
Dash hot pepper sauce
8 flour tortillas (6 inches), warmed
Optional toppings: salsa, cilantro, shredded lettuce and sour cream

Steps:

  • Sprinkle steak with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add steak; cook 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan., In same skillet, heat remaining oil over medium heat. Add onion; cook and stir 4-5 minutes or until tender. Add jalapeno and garlic; cook 2 minutes longer. Stir in salsa, cilantro, lime juice and pepper sauce; heat through., Thinly slice steak across the grain; stir into onion mixture. Serve in tortillas; top as desired.

Nutrition Facts : Calories 451 calories, Fat 20g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 884mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 4g fiber), Protein 27g protein.

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