| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Minced red onion |
| 1 | ts | Safflower oil |
| 1/2 | ts | Minced garlic |
| 1 | c | Diced tomatoes |
| 2 | tb | Minced cilantro |
| 2 | c | Cooked crabmeat — shredded |
| 6 | Corn tortillas | |
| 2 | tb | Lemon juice |
| 1/4 | c | Chopped green bell pepper |
| 1/4 | c | Peeled and chopped cucumber |
| 1 | c | Shredded lettuce |
INSTRUCTIONS
1. Preheat oven to 350 degrees F. In a large skillet over medium-high heat, saute onion in oil until soft (about 3 minutes). Add garlic, tomatoes, cilantro, and crabmeat. Cook for 5 minutes. 2. Wrap corn tortillas in aluminum foil and place in oven until heated (about 5 minutes). In a large bowl mix together lemon juice, bell pepper, cucumber, and lettuce. Place equal amounts of lettuce mixture on tortillas, then top with crab mixture. Serve immediately. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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