Mexican 15 min

Tacos de Cangrejo

Name: Tacos de Cangrejo
Total time: 15 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb lump crab meat, picked over; 12 small corn tortillas; 1 avocado, mashed with lime and salt; ½ cup Mexican crema; 2 tablespoons chipotle in adobo, blended; 1 cup shredded purple cabbage; ½ cup fresh mango, diced; 3 tablespoons fresh lime juice; 1 tablespoon fresh cilantro, chopped; 1 jalapeño, thinly sliced; Salt to taste

seafoodquickgluten-free

Ingredientsfor 2

340

Cal

22g

Protein

36g

Carbs

14g

Fat

11 lb lump crab meat, picked over
212 small corn tortillas
31 avocado, mashed with lime and salt
4½ cup Mexican crema
52 tablespoons chipotle in adobo, blended
61 cup shredded purple cabbage
7½ cup fresh mango, diced
83 tablespoons fresh lime juice
91 tablespoon fresh cilantro, chopped
101 jalapeño, thinly sliced
11Salt to taste

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Instructions

1
Mix the mango with lime juice, cilantro, and a pinch of salt to make a quick mango pico. Combine crema with blended chipotle until smooth for the chipotle crema.
2
Warm the crab meat gently in a pan over low heat with a tablespoon of butter until just heated through — do not overcook or the crab will toughen, about 3 minutes. Season lightly with salt.
3
Warm tortillas over a gas flame or on a dry griddle. Spread a layer of smashed avocado on each tortilla, then top with warm crab, a spoonful of mango pico, and shredded cabbage.
4
Drizzle chipotle crema over the top and add a few jalapeño slices. Serve immediately with extra lime wedges.