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4 Roma tomatoes, halved, seeded and roughly sliced |
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2 large jalapeño chiles, stemmed, halved, seeded, sliced and divided |
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1/2 cup fresh cilantro leaves, divided |
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3 tablespoons fresh lime juice |
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2 garlic cloves, minced |
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Kosher salt and freshly ground black pepper, to taste |
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1 teaspoon olive oil |
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1/2 cup chopped onion |
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8 ounces shelled cooked crab |
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8 corn tortillas |
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1 cup shredded cabbage |
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1 cup shredded Jack cheese |
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1 avocado, chopped |
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1/4 cup chopped green onion |
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| Preheat oven to 350 degrees F. Place tomatoes, 1/2 of the jalapeños, 1/4 cup cilantro, lime juice and garlic in a food processor; pulse to chop. Add salt and black pepper to taste, set salsa aside. |
| Heat oil in a large skillet set over medium heat. Sauté remaining jalapeño, and onion, for about 4 minutes, until soft; add crab meat and cook for about 2 minutes, until crab is warmed. |
| Place tortillas on a baking sheet and warm in oven for 3 minutes. Place warmed tortillas on a platter and divide crab mixture evenly atop tortillas. Top with cabbage, cheese and avocado. Sprinkle with remaining ¼ cup cilantro and green onions. Serve immediately with salsa on the side. |
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