Crab Tacos
- Yield: 8 servings
Ingredients
- 3tablespoons light mayonnaise
- 2tablespoons nonfat sour cream
- 1/4cup chopped red onion
- 1tablespoon chopped jarred jalapenos
- 2tablespoons lime juice, divided
- 1/2teaspoon minced garlic
- 1/4teaspoon ground cumin
- Salt and pepper to taste
- 1pound lump crabmeat, picked for shells
- 1 1/2cups chopped tomatoes
- 1/2cup chopped peeled cucumbers
- 1teaspoon olive oil
- 8 corn taco shells, heated according to directions
- Chopped avocados, optional
Instructions
- In bowl, mix together mayonnaise, sour cream, onion, jalapeno, 1 tablespoon lime juice, garlic and cumin. Season to taste. Spoon crabmeat into mixture and stir. Chill until ready to assemble tacos.
- Mix tomatoes, cucumbers, remaining 1 tablespoon lime juice and olive oil. Add seasoning then refrigerate.
- Fill warmed taco shells with crabmeat, tomato mixture and avocados.
Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific.
Nutritional Info *per serving
- Calories 162
- Fat 5g
- Saturated Fat 1g
- Cholesterol 46mg
- Sodium 384mg
- Carbohydrate 14g
- Fiber 14g
- Sugars 2g
- Protein 14g