CRAB TACO for CINCO de MAYO

4 Roma tomatoes, halved, seeded and sliced

1 large garlic clove, minced

2 large jalapeno chiles, halved, seeded and sliced

1/2 cup fresh cilantro leaves

3 tablespoons fresh lime juice

salt

1 teaspoon olive oil

1/2 cup chopped onion

8 ounces chopped cooked crab

8 taco shell

1 cup shredded cheddar cheese

1 avocado, thinly sliced

1/4 cup chopped green onion

Preheat oven to 350.  Put tomatoes, garlic, half of the jalapeno, 1/4 cup cilantro and the lime juice in a food processor and pulse a few times to chop.  Add salt to taste.  Set salsa aside.

In a large skillet, heat oil over medium heat.  Saute onion and remaining jalapeno until soft, 4 minutes.  Add crab and cook just until crab is warm, about 2 minutes.

Put shell on a baking pan and warm in oven, about 3 mintues,  Arrange on a platter and fill with crab mixture, dividing evenly.  Top crab with lettuce, cheese and acocado.  Sprinkle taco with green onion and remaining 1/4 cup cilantro.  Serve immediately, with salsa on the side or on top.

YIELD: Makes 8 tacos

I have joined Miz Helen, Potluck Friday and Michael Lee West for their weekly recipe exchange.