Crab Tacos And Lime Cream Recipes

Steps:

• Place the crab, tomatoes with chilis, taco seasoning, and lime juice in a sauce pan over low heat; bring to a gentle simmer until heated through.
• Whisk together mayonnaise, lime juice, and zest, and toss with the greens.
• Warm the tortillas gently in the microwave for 30 seconds.
• Serve the crab on the tortillas with the greens on top.

Steps:

• In a small bowl, combine yogurt, cilantro, lemon juice, lime juice and 1/8 teaspoon salt; set aside. In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until crisp-tender, 4-5 minutes. Add shrimp, garlic, cumin and remaining ¼ teaspoon salt. Cook and stir until shrimp turn pink, 2-3 minutes. Remove from the heat. Serve in tortillas with lettuce, yogurt sauce and, if desired, lime wedges.

Steps:

• Rinse defrosted shrimp under cold water, drain, and pat dry.
• Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.
• Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.
• While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.
• Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.
• Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.

Steps:

• Preheat oven to 350°.
• Put tomatoes, garlic, half of the jalapeño, 1/4 cup cilantro, and the lime juice in a food processor and pulse a few times to chop.
• Add salt and pepper to taste.
• Set salsa aside.
• In a large skillet, heat oil over medium heat.
• Sauté onion and remaining jalapeño until soft, 4 minutes.
• Add crab and cook just until crab is warm, about 2 minutes.
• Put taco shells or tortillas on a baking pan and warm in oven, about 3 minutes.
• Arrange on a platter and fill with crab mixture, dividing evenly.
• Top crab with lettuce, cheese, and avocado.
• Sprinkle tacos with green onion and remaining 1/4 cup cilantro.
• Serve immediately, with salsa on the side or on top.