Crab Tacos

Crab Tacos
Photo by Annabelle Breakey


  • Kosher salt and freshly ground black pepper
  • ½ cup chopped onion
  • 1 cup Iceberg lettuce, thinly sliced
  • 2 large jalapeño chiles, halved, seeded, and sliced, divided
  • 1 large garlic clove, minced
  • 8 taco shells or tortillas (see Notes)
  • 8 ounces shelled cooked crab
  • + 7 more ingredients
    • ½ cup fresh cilantro leaves, divided
    • 1 teaspoon olive oil
    • 4 Roma tomatoes, halved, seeded, and sliced
    • 1 cup shredded jack or cheddar cheese
    • 3 tablespoons fresh lime juice
    • ¼ cup chopped green onion
    • 1 avocado, thinly sliced

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 so...

View full recipe at My Recipes


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