Crab Tacos

Name: Crab Tacos
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 40
Cuisine: Mexican
Ingredients: 1 avocado, thinly sliced; 227 grams shelled cooked crab; 118 milliliters fresh cilantro leaves, divided; 1 large garlic clove, minced; 59 milliliters chopped green onion; 237 milliliters Iceberg lettuce, thinly sliced; 2 larges jalapeño chiles, halved, seeded, and sliced, divided; 40 servings Kosher salt and freshly ground black pepper; 3 Tbsps fresh lime juice; 1 teaspoon olive oil; 118 milliliters chopped onion; 4 Roma tomatoes, halved, seeded, and sliced; 237 milliliters shredded jack or cheddar cheese; 8 taco shells or tortillas (see Notes)

The recipe Crab Tacos is ready in around 40 minutes and is definitely a super gluten free and pescatarian option for lovers of Mexican food. This recipe serves 40. One serving contains 39 calories, 2g of protein, and 2g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of lime juice, cheddar cheese, jalapeño chiles, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Put tomatoes, garlic, half of the jalapeo, 1/4 cup cilantro, and the lime juice in a food processor and pulse a few times to chop.

Ingredients you will need

Lime Juice

Cilantro

Tomato

Garlic

Equipment you will use

Food Processor

Add salt and pepper to taste. Set salsa aside.

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Salt And Pepper

Salsa

In a large skillet, heat oil over medium heat. Saut onion and remaining jalapeo until soft, 4 minutes.

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Onion

Cooking Oil

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Frying Pan

Add crab and cook just until crab is warm, about 2 minutes.

Ingredients you will need

Crab

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.

Ingredients you will need

Taco Shells

Tortilla

Avocado

Lettuce

Cheese

Crab

Equipment you will use

Baking Pan

Oven

Sprinkle tacos with green onion and remaining 1/4 cup cilantro.

Ingredients you will need

Green Onions

Cilantro

Serve immediately, with salsa on the side or on top.

Ingredients you will need

Salsa

Equipment

Ingredients

Servings:

avocado, thinly sliced 227grams

shelled cooked crab 118milliliters

fresh cilantro leaves, divided 1large

garlic clove, minced 59milliliters

chopped green onion 237milliliters

Iceberg lettuce, thinly sliced 2larges

jalapeño chiles, halved, seeded, and sliced, divided 40servings

Kosher salt and freshly ground black pepper 3Tbsps

fresh lime juice 1teaspoon

olive oil 118milliliters

chopped onion 4

Roma tomatoes, halved, seeded, and sliced 237milliliters

shredded jack or cheddar cheese 8

taco shells or tortillas (see Notes)

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 Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.