Jumbo Lump Crab Taco, Pickled Chiles and Avocado - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- Crab Salad
- 1 pint unpasteurized jumbo lump crabmeat, picked through for shells
- 1/2 small bunch fresh chives, thinly sliced
- 2 limes, zested and juiced
- Freshly cracked black pepper
- Extra-virgin olive oil
- 3 to 4 pickled Fresno chiles, minced
- Kosher salt
- Guacamole
- 2 cloves garlic, smashed and minced
- Kosher salt
- Freshly cracked black pepper
- 1 lime, juiced
- 1 avocado, halved, pitted and peeled
- Extra-virgin olive oil
- Taco assembly
- Blended oil, for frying
- 12 wonton wrappers
- Pickled onions, for garnish
- Fresh cilantro leaves, for garnish
Instructions
- In a medium bowl, add the crab, chives, lime zest and juice, freshly cracked black pepper, to taste, a drizzle of extra-virgin olive oil, and pickled chiles. Carefully toss to combine and taste. Season with salt and extra-virgin olive oil, if needed.
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