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Baked Crab Tacos
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Take seafood tacos to the next level.
|4 Roma tomatoes, halved, seeded, sliced|
|2 jalapenos, stemmed, halved, seeded, sliced|
|1/2 cup fresh cilantro leaves|
|3 tablespoons fresh lime juice|
|2 cloves garlic, minced|
|Kosher salt, to taste|
|Fresh ground black pepper, to taste|
|1 teaspoon olive oil|
|1/2 cup chopped onion|
|8 oz shelled cooked crab|
|8 corn tortillas|
|1 cup shredded cabbage|
|1 cup shredded Jack cheese|
|1 avocado, chopped|
|1/4 cup chopped green onion|
- Preheat oven to 350° F.
- Place tomatoes, 1/2 of the jalapenos, 1/4 cup cilantro, lime juice and garlic in a food processor, pulse to chop. Add salt and black pepper to taste, set aside.
- Heat oil in a large skillet set over medium heat. Saute remaining jalapeno 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 1/4 cup cilantro and green onions. Serve immediately with salsa on the side.
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