Seafood Tacos with Salsa
Ingredients
- 1 14 1/2 oz. can chunky salsa-style tomatoes or diced tomatoes
- 1/4 C. snipped fresh cilantro
- 2 shallots or green
- Onions, chopped
- 1 clove garlic, minced
- 1 Tbs. vinegar
- 1 Tbs. lime juice
- 1/2-1 fresh serrano pepper, seeded and diced
- 1 Tbs. cooking oil
- 1 small jicama, peeled and cut into thin strips
- 2 medium red and/or yellow sweet peppers cut into thin strips
- 1 medium zucchini, cut into thin strips
- 12 oz. cooked and picked lobster or crabmeat
- 3 Tbs. lime juice
- 1/4-1/2 tsp. ground red pepper
- 6 8" flour tortillas
- 1 C. shredded Monterey Jack cheese (optional)
- Torn mixed greens
Directions
For salsa, combine tomatoes, cilantro, shallots or green onions, garlic, vinegar, lime juice, and serrano pepper. Cover and chill until serving time. Pour oil into a wok or 12" skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry jicama and sweet peppers in hot oil for 2 minutes, or until crisp-tender. Add zucchini; stir-fry for 1 minute more. Add lobster or crabmeat; cover and heat through. Stir in lime juice and ground red pepper. Serve in tortillas with salsa, cheese, and optional greens.
Yield: 6 servings
