Soft Shell Crab Tacos with Pico de Gallo
LEVEL: Easy
Ingredients
- For the Pico de Gallo:
- 2 Roma tomatoes, seeded and diced
- 1/2 red onion, finely diced
- 1 jalapeno pepper, seeded and finely diced (optional, for a spicy kick)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
- For the Tacos:
- 8-10 small flour tortillas (6-inch diameter)
- 8-10 Handy Seafood Panko Breaded Soft Shell Crab Portions (cooked according to package instructions)
- 1 ripe avocado, sliced
- Cilantro sprigs, for garnish
- Toppings of your choice (optional): crumbled cotija cheese, sour cream, hot sauce
- Prepare the Pico de Gallo: In a bowl, combine diced tomatoes, red onion, jalapeno (if using), cilantro, lime juice, salt, and pepper. Toss well and set aside.
- Warm the Tortillas: Heat a dry skillet over medium heat. Toast each tortilla for about 15-20 seconds per side, or until warmed and slightly softened. You can alternatively wrap them in a damp paper towel and warm them in the microwave for 20-30 seconds.
- Assemble the Tacos: Place a warmed tortilla on a plate.
- Crab: If your crab portions are small enough to fit comfortably in the tortilla, add a whole soft shell portion to each taco. If your crab portions are larger, cut them in half or thirds to create bite-sized pieces. Distribute the crab pieces evenly among the tortillas.
- Garnish: Top with a spoonful of Pico de Gallo, sliced avocado, and fresh cilantro sprigs. Serve with your favorite toppings on the side, such as crumbled cotija cheese, sour cream, or hot sauce.
