| 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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