Spicy Crab Tacos

15 minute crab tacos on a charred corn tortilla, avocado, shallots and canned crab meat that's taken to the next level. Bring on the heat with some sriracha and it's easy, spicy and delicious.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain the crab meat from the liquid in the can and then dry it off. Keep the crab moist (we don't want to over-dry it) but make sure the outside is dry.

Step 2

Generously season a skillet with olive oil over medium heat. Once the oil is shimmering, add the crab meat to the skillet and let it cook for 1 minute. Add a pinch of salt and sauté the crab meat, so that it's browning on all sides.

Step 3

Add paprika and chili powder to the crab meat. Combine it into the meat with a wooden spoon or spatula, while continuing to sauté the crab meat.

Step 4

Turn the heat up to medium high and cook the meat until it's a little crisp on the outside. We don't want to overdo it (this will dry out the meat) we are just looking to give it some crispy, pan-fried vibes.

Step 5

Remove the crab from the heat and set aside.

Step 6

If you have gas burners, turn one of the burners on to medium low heat, so there is a small flame. Place one corn tortilla onto the flame for about 30 seconds, until the edges are charred. Then, flip the tortilla and repeat. Remove the tortilla from the heat and repeat with all of the other tortillas. If you don't have gas burners, you can also char the tortillas in a toaster or skillet.

Step 7

Plate each charred tortilla and top each one with the slices of half an avocado.

Step 8

Squeeze lime juice onto the avocado and sprinkle with salt. Next, top the avocado with the chopped shallot.

Step 9

Add the crab meat on top and squeeze a hint of lime juice on top of the crab. Top with fresh cilantro and a drizzle of sriracha. Serve immediately.

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