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Soft Crab Tacos With Tomatillo & Lime Salsa

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  Tomatillos 8 Ounce, husked, rinsed, and finely chopped
  Sliced green onion 2 Tablespoon
  Grated lime peel 1⁄4 Teaspoon
  Lime juice 50 Milliliter (2 Tablespoon)
  Sugar 1 Teaspoon
  Salt 1⁄8 Teaspoon
  6 inch corn tortilla/12 low fat 9 inch flour tortillas 12
  Corn tortilla/6 to 12 low-fat flour tortillas each 7 to 9 inches/18 to 25 cm in diameter 12 (Each About 6 Inches In Diameter)
  Olive oil 50 Milliliter (2 Tablespoon)
  Garlic 1 Clove (5 gm), minced or pressed
  Red onion 1 Small, finely chopped
  Diced green chiles 4 Ounce (1 Can)
  Ripe tomatoes 1 Pound, chopped
  Cooked crabmeat 1 Pound (455 Gram)
  Shredded lettuce 6 Ounce, finely shredded (170 Gram)
  Cilantro leaves 10 Gram (1/4 Cup Lightly Packed)
  Cilantro leaves 1⁄4 Cup (4 tbs), lightly packed
  Nonfat sour cream 120 Milliliter (1/2 Cup)
  Lime wedges 2

1. To prepare tomatillo & lime salsa, in a medium-size bowl, combine tomatillos, green onion, lime peel, lime juice, sugar, and salt; set aside. (At this point, the salsa can be covered and refrigerated for up to 4 hours; stir before serving.)
2. Brush tortillas lightly with hot water; stack, wrap in foil, and heat in a 350°F (175°C) oven until warm (10 to 12 minutes.)
3. Meanwhile, heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot add garlic and red onion; stir-fry until onion begins to brown (about 5 minutes). Add chiles and half the tomatoes; stir-fry until tomatoes are soft (about 4 minutes). Remove from heat and gently stir in crab.
4. Divide lettuce among tortillas; then top tortillas equally with crab mixture, remaining tomatoes, and cilantro. Top with tomatillo & lime salsa and sour cream. Garnish with lime wedges

Recipe Summary

Side Dish

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Soft Crab Tacos With Tomatillo & Lime Salsa Recipe