Crab Tacos with Mango Salsa and Fennel Cabbage Slaw

December 19, 2011
Crab Tacos with Mango Salsa and Fennel Cabbage Slaw


Author Notes: Dungeness crab is in season, and I can think of no better way to prepare it than in tacos accompanied by some bright salsa. This particular mango salsa is a favorite of ours for fish tacos, and is also good with a little mint thrown in, or on top of grilled halibut tacos in the summer. muddybootskitchen

Serves: 2-4

Ingredients

Mango Salsa

  • 2 mangos, cut into large chunks
  • 1 jalapeno, seeded and roughly chopped
  • 1 anaheim or other mild pepper, seeded and roughly chopped
  • 1/2 red onion, roughly chopped (you'll use the other half in the taco filling)
  • 1/4 cup cilantro, roughly chopped
  • 1 tablespoon mint, roughly chopped (optional)
  • juice of one lime
  • salt to taste

Fennel Cabbage Slaw and Crab Tacos

  • 1 fennel bulb, shredded
  • 1 small head of cabbage, cored and thinly sliced
  • juice of one lime
  • salt to taste
  • 1 tablespoon butter
  • 1/2 red onion, diced
  • 1 jalapeno, minced
  • 2 teaspoons ground cumin
  • 1 pound fresh cooked crab meat (roughly the meat from a whole crab)
  • corn or flour taco-sized tortillas
In This Recipe

Directions

Mango Salsa

  1. Add the first six ingredients to the bowl of a food processor. Pulse until mangos are in a small dice. Add lime juice and salt, and pulse two times more to combine. Remove to a serving bowl and refrigerate until serving. This step can be done in advance and the salsa tastes especially good on the second day.

Fennel Cabbage Slaw and Crab Tacos

  1. Toss the shredded fennel, sliced cabbage, and lime juice together in a large bowl. Add salt to taste, and set aside.
  2. In a large pan, melt the butter over medium heat. Add the onion, jalapeno and cumin, and saute 3-4 minutes, just until the onion begins to soften. Then, add in the crab meat. Because it's pre-cooked, it should only take a few minutes to warm up.
  3. Assemble your taco! Spoon the crab/onion/jalapeno filling into a warm corn or flour tortilla. Top with a heaping spoonful of mango salsa, and a handful of the fennel cabbage slaw. Serve with sliced avocado or a few wedges of lime.

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