Crab-Filled Tortillas With Avocado Sauce
Published March 18, 1995
- Total Time
- 20 minutes
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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
Nutritional analysis per serving (4 servings)
36 grams carbs; 66 milligrams cholesterol; 294 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 9 grams fiber; 882 milligrams sodium; 19 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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, 1 ½ 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.
Private Notes