Easy Crab Tacos

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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1 garlic clove
4 Roma tomatoes, each cut into six pieces
1/4 large white onion, chopped into eight large pieces
1 med-sized chipotle pepper
1/2 cup cilantro leaves
Juice of 1/2 lime
1/2 t kosher salt

Avocado Sauc:e
1 large avocado, skin and pit removed
1/4 cup plain yogurt (or sour cream)
1/4 cup cilantro leaves
1/4 t kosher salt

Crab mixture:
8 oz cooked Alaskan Crab
1 T unsalted butter, melted
2 -3 T salsa juice (drained from salsa)
Juice of 1/4 lime
1/4 t kosher salt

corn tortillas
thinly sliced jalapeno
very thinly sliced lettuce or cabbage
lime wedges


Place garlic clove in food processor and run until finely minced (it’s a good idea to do this first with any recipe that uses garlic and a food processor- this way you ensure there are no large garlic pieces). Add the rest of the salsa ingredients and pulse until finely chopped (about 10-15 pulses). Place salsa in serving dish and rinse out food processor.

Place all ingredients for avocado sauce into food processor and run until very smooth. Place in serving dish.

Drain a few tablespoons of juice from salsa and add to saucepan. Add crab, salt and melted butter, and mix thoroughly, being careful to keep crab pieces from falling apart. Heat crab mixture over low heat until very warm.

Heat tortillas in a cast iron skillet or griddle, overlapping as necessary but ensuring that at least half of each tortilla is touching pan. Remove when either warmed or leave slightly longer to get a light char.

Place 1 oz of crab on each tortilla, top with salsa, avocado sauce, jalapeno slices and lettuce.

From www.thewickednoodle.com/easy-alaskan-crab-tacos