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Posted September 17, 2013 by Jill Amery in Recipes
 
 

Crab Tacos with Homemade Guacamole

Crab TacosTaco Tuesday? Fajita Friday? Or simply an excuse-for-a-fiesta-Saturday.  All summer long I’ve been tending to the garden as the kids help me water and weed.  We’ve tried our hand at growing vegetables and have been thrilled with the results.  In addition, my family and I have the good fortune of owning a crab trap. So when I mastered the summer challenge of catching crab in the Pacific Ocean (though I still won’t touch them), I was very proud.  The only obstacle is when I catch too many.  Seriously.  Listen to myself!  Feeling inspired and using my new pastimes to source fresh ingredients, I got our family and friends out of a serious dinner rut with crab tacos.

Fresh Guacamole and Mexican SaladThe first step was to shell and retrieve meat from (wait for it…) 8 huge crab.  Born and bred in Nova Scotia, I used my lobster-shelling skills and sharp equipment to finish the job.  Gathering tomatoes, jalapeno peppers, onions, garlic and cilantro from the garden, as well as a bag full of lettuce and I was ready.
Salad, Crab Tacos and HOmemade Guacamole (serves 10).

Salad:
Assorted greens
12 sliced roma tomatoes
Purple Onions, diced
1/2 c feta cheese
Dressing: 1/2 cup each olive oil and balsamic, salt and pepper and dijon

Homemade Guacamole:
6 avocados, peeled and pitted
1/2 t cumin
2 cloves garlic (diced)
1/2 t sea salt
4 T lime juice
4 T. sour cream
1/2 c cilantro

Crab:
8 Fresh crab (or 4 tins of store-bought crab)
2 T. butter
1/4 c lemon juice
salt and pepper to taste

Fillings:
6 Jalapenos
2 c. Grated Cheddar Cheese
1 c. Sour Cream
1 c. yellow corn
1 c. red onions
1/2 cu chopped cilantro
Old El Paso salsa

2 Packages Old El Paso soft tortillas

Fresh Crab TacosMethod:

1.  Make the guacamole by combining ingredients listed above. Leaving larger chunks of avocado as you combine with a fork will add texture and interest.
2.  Place diced red onions, corn, salsa, sour cream, cilantro, cheese and jalapenos into dishes.
3.  Heat crab meat in butter in a skillet over low heat. Add salt and pepper and lemon juice at the 2 minute-mark and cook for 1 minute longer.
4.  Warm tortillas in a microwave-safe warmer or in a skillet/oven.  To ensure they remain supple and don’t dry out, you can sprinkle with water.

Arrange all individual ingredients and allow your family to assemble their own tacos according to their liking.  Bon appetit!

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Jill Amery

 
Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.