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
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Ingredients
- Mango Salsa
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2
mangos, cut into large chunks
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1
jalapeno, seeded and roughly chopped
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1
anaheim or other mild pepper, seeded and roughly chopped
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1/2
red onion, roughly chopped (you'll use the other half in the taco filling)
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1/4 cup
cilantro, roughly chopped
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1 tablespoon
mint, roughly chopped (optional)
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juice of one lime
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salt to taste
- Fennel Cabbage Slaw and Crab Tacos
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1
fennel bulb, shredded
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1
small head of cabbage, cored and thinly sliced
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juice of one lime
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salt to taste
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1 tablespoon
butter
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1/2
red onion, diced
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1
jalapeno, minced
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2 teaspoons
ground cumin
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1 pound
fresh cooked crab meat (roughly the meat from a whole crab)
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corn or flour taco-sized tortillas
Directions
- Mango Salsa
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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
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Toss the shredded fennel, sliced cabbage, and lime juice together in a large bowl. Add salt to taste, and set aside.
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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.
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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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