Crab And Cactus Taco With Tomatillo Salsa

Name: Crab And Cactus Taco With Tomatillo Salsa
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 dried ancho chiles; 1 leave a big bunch of nasturtium flowers and; 2 Tbsps black pepper; 1 guajillo chili pepper; 59 milliliters minced cilantro; 4 crabs; 4 cloves garlic, diced; 2 jalapeños; 2 lemons; 1 lime; 4 servings olive oil; 1 small bunch oregano; 4 servings salt; 1 small sweet onion; 4 tomatillos; 1 yellow onion, diced

Crab And Cactus Taco With Tomatillo Salsa might be just the main course you are searching for. Watching your figure? This dairy free and pescatarian recipe has 438 calories, 34g of protein, and 18g of fat per serving. This recipe serves 4. This recipe covers 43% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. If you have olive oil, onion, onion, and a few other ingredients on hand, you can make it. To use up the lemons you could follow this main course with the Blackberry Lemon Chess Pie w/ Honey Jumbleberry Sauce. How I won the SF Food Wars – Pie or Die Competition as a dessert.

Ingredients

Servings:

dried ancho chiles 1leave

a big bunch of nasturtium flowers and 2Tbsps

black pepper 1

guajillo chili pepper 59milliliters

olive oil 1small bunch

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.