Fresh Crabmeat Tacos

Fresh Crabmeat Tacos

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.

Prep Time: approx. 20 Minutes
Cook Time: approx. 10 Minutes
Ready in approx. 30 Minutes
Serves 6

6	6-inch corn tortillas	6
12 oz	lump crabmeat, picked over	336g
2	plum tomatoes, seeded and diced	2
1/2 cup	chopped white or red onion	120ml
1/2 cup	diced avocado	120ml
3 tbsp	fresh lime juice	45ml
1 tbsp	unseasoned rice vinegar	15ml
1/4 tsp	kosher salt	1.5ml
1/4 tsp	ground black pepper	1.5ml
3 to 4 drops	hot pepper sauce	3 to 4 drops
12	Bibb lettuce leaves	12
4 oz	daikon radish sprouts	112g

Directions:

Preheat oven to 350°F.
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.

Recipe courtesy of Kinetix

Information per serving:
K-Count: 2
Calories: 150
Carbs: 16.3g
Proteins: 14.9g
Fats: 3.8g

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