Crab-Filled Tortillas With Avocado Sauce

Name: Crab-Filled Tortillas With Avocado Sauce
Total time: 20 min
Yield: Four servings
Cuisine: mexican
Ingredients: 2 medium zucchini, trimmed and shredded; 2 cups lump crab meat, picked over for shells; 2 jalapenos, seeded and minced; 1 small red onion, peeled and diced; 2 tablespoons plus 4 teaspoons chopped cilantro; 1 teaspoon grated lime zest; 2 tablespoons fresh lime juice; 2 teaspoons kosher salt; Freshly ground pepper to taste; 1 ripe avocado, peeled and pitted; 6 tablespoons plain nonfat yogurt; 8 corn tortillas; 3 cups mixed salad greens, torn; 1 ripe tomato, diced

By Molly O'Neill

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: Coastal Disturbances

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Ingredients

Yield:Four servings

2medium zucchini, trimmed and shredded
2cups lump crab meat, picked over for shells
2jalapenos, seeded and minced
1small red onion, peeled and diced
2tablespoons plus 4 teaspoons chopped cilantro
1teaspoon grated lime zest
2tablespoons fresh lime juice
2teaspoons kosher salt
Freshly ground pepper to taste
1ripe avocado, peeled and pitted
6tablespoons plain nonfat yogurt
8corn tortillas
3cups mixed salad greens, torn
1ripe tomato, diced

Ingredient Substitution Guide

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Preparation

Step 1
In a bowl, toss together the zucchini, crab meat, jalapenos, onion, 2 tablespoons cilantro, lime zest and juice, 1½ teaspoons salt and pepper. Set aside. Place the avocado, yogurt and remaining salt in a food processor and pulse to produce a coarse puree.
Step 2
Steam the tortillas until softened. Place a heaping ¼ cup of the crab mixture in the center of each one and roll the tortilla around it. Divide the greens among 4 plates and place 2 of the tortillas on each plate. Top with a large dollop of the avocado sauce, sprinkle with the tomatoes and remaining cilantro and serve.