A refreshing fruit salsa combines with spicy seafood to create a flavor explosion in this Spicy King Crab Tacos with Green Grape Salsa. Feel free to substitute shrimp or any other seafood for the King crab.
Course: lunch, Main Course
Keyword: grape salsa, seafood, tacos
Author: Kiki Simpson, Healthy Sexy Kitchen
King Crab (or Shrimp) Tacos
1poundKing Crab or Shrimp or seafood of choiceprepped and cut into bite-sized pieces if necessary
2tablespoonsolive oilextra virgin, divided
½teaspoonminced garlicor dried granulated garlic
1teaspoonground chipotle pepperor use 1 T adobo sauce in can of chipotle peppers
1teaspoonhot paprikaor ancho chile powder
½teaspoonfreshly ground black pepper
1/4cupred onionfinely diced
2serrano chilesfinely diced, more or less to taste
1/2English cucumberseeds removed and finely diced
2tablespoonsfresh lime juice
2teaspoonsred wine vinegar
⅛teaspoonground maceoptional - can sub a pinch of nutmeg
2cupsgreen grapescan use red, green or combination, chopped small
Peel, prep and very roughly chop King Crab and/or Shrimp. Place in a medium bowl.
Add 1 tablespoon of the olive oil and remaining taco ingredients (lime juice through black pepper) and mix till everything is combine and seafood is completely coated. Cover and refrigerate until ready to cook.
While seafood is marinating, prepare the grape salsa and prep your tortillas (see note below) and toppings.
Once Grape Salsa is made, heat the remaining 1 T olive oil in a saute pan until hot, drain any extra liquid from the crab/shrimp and add them to the hot pan. Cook 1-2 minutes without stirring, then flip and cook 1 minute more (or until opaque). If using pre-cooked crab, cook 1-2 minutes only or until hot and sizzling.
Remove crab/shrimp from heat and create your tacos by spooning crab/shrimp combo onto your tortillas, top with grape salsa, extra cilantro leaves and avocado slices. Enjoy!
Combine onion, chiles and cucumber with lime juice and zest, vinegar, honey, garlic powder, salt and mace. Stir well and let sit at least 10 minutes.
Add remaining ingredients (grapes and cilantro) and toss to combine. Set aside until served.
To prepare tortillas: You can prep your tortillas several different ways.
Steam your tortillas by wrapping them in a lint-free towel and placing them in a steamer basket over simmering water for 5 minutes, then turn off the heat and let them stay warm until ready to serve.
Steam in the microwave by wrapping them in a lint-free towel and cooking them on high for 2 minutes. This method should only be done at the last minute right before serving or the tortillas can get dried out or even rubbery.
My preferred way is to cook the tortillas on a very hot skillet (I prefer cast-iron) for a minute or so per side and then wrap them, to keep warm, in a lint-free towel until ready to serve.
Serving suggestion: I serve extra grape salsa on the side with some homemade (or store bought!) tortillas. I also like to serve these with a simple Margarita to continue the Tequila theme! Grape salsa will keep 1-2 days in refrigerator.Simple Margarita: