“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.”
READY IN:
40mins
YIELD:
8 tacos
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. 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.
  3. Add salt and pepper to taste.
  4. Set salsa aside.
  5. In a large skillet, heat oil over medium heat.
  6. Sauté onion and remaining jalapeño until soft, 4 minutes.
  7. Add crab and cook just until crab is warm, about 2 minutes.
  8. Put taco shells or tortillas on a baking pan and warm in oven, about 3 minutes.
  9. Arrange on a platter and fill with crab mixture, dividing evenly.
  10. Top crab with lettuce, cheese, and avocado.
  11. Sprinkle tacos with green onion and remaining 1/4 cup cilantro.
  12. Serve immediately, with salsa on the side or on top.

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