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
