Recipes
Return to previous pageFresh Crabmeat Tacos
(2 ratings)
Buy the freshest crabmeat you can find for these summery tacos, and store it on ice in the coldest part of your fridge as soon as you get it home. Be sure to give the crab a careful going-over to make sure you get every bit of shell.
- Preparation Time: 20 minutes
- Cooking Time: 0 minutes
- Standing Time: 10 minutes
- Total Time: 30 minutes
- Servings: 6
Ingredients
- 6 6-inch corn tortilla-6"
- 12 ounces crabmeat, picked over
- 2 plum tomatoes, seeded and diced
- 1/2 cup chopped white or red onion
- 1/2 cup diced avocado
- 3 tablespoons fresh lime juice
- 1 tablespoon unseasoned rice wine vinegar
- 1/4 teaspoon kosher salt or sea salt
- 1/4 teaspoon ground black pepper
- 3 to 4 drops hot pepper sauce
- 12 Bibb lettuce leaves
- 4 ounces daikon radish sprouts
Instructions
- Preheat the oven to 350 degrees.
- Wrap the tortillas in foil and warm in the oven for 10 minutes.
- Meanwhile, in a large mixing bowl, gently combine the crabmeat, tomatoes, red or white onion, avocado, lime juice, vinegar, salt, pepper and hot sauce.
- Place a tortilla on each plate and line with the lettuce leaves and sprouts. Top with the crab salad, fold the tortillas over and serve.
Tips
- If fresh crab isn't available, substitute shrimp or firm white fish.
Client Comments
- Diane
- 5/2/2009
- Excellent, I wouldn't change anything.
