Maryland Blue Crab Tacos with Fresh Salsa
What you'll need
- 3 vine ripened tomatoes, diced
- 1/2 cup of chopped cilantro
- the juice of one lime
- 1 Tablespoon extra virgin olive oil
- fresh ground black pepper and kosher salt
- 1/2 sliced green onions
- 1 glove garlic
- 1 large jalepeno, seeded and diced
- 1 small onion, diced
- half a pound of jumbo lump crab meat
- 1 avocado
- romaine lettuce
- shredded colby jack cheese
Combine tomatoes, cilantro, lime juice, olive oil, garlic, green onions, 3/4 of the jalepeno, and salt and pepper to taste. This is your fresh salsa. I like to prepare this ahead of time so that flavors can soak in while I prepare the rest of my meal.
Saute the remainder of the jalepeno with the diced onion with a small drizzle of olive oil for about 4-5 minutes. Add the crab meat to the saute pan and continue to cook over low heat for a few minutes until the crab is warmed through. Be sure to be gentle when stirring the crab so that you don't break the lump crab up too much. We want nice juicy pieces!
Serve the crab on warmed flour or corn tortillas. Top each taco with the shredded cheese, fresh salsa, some chopped romaine lettuce and a couple slices of avocado. Enjoy!
Want some more taco recipes? Be sure to check out the other recipes from Paige's taco party!
Paige's Quick and Easy Veggie Tacos
Kristen's Marinated Grilled Steak Tacos
Meg's Shrimp Tacos with Red Cabbage Cilantro Slaw
Melissa's Barbequed Salmon with Blueberry Freca and Chipotle Crema Taco Taster
Marieken's Ricotta, Cheese, and Arugula Tacos