Ali Rosen’s Crunchy Crab & Avocado Tacos.Photo:Fred Hardy IIAli Rosen’s crab tacos “hit all the notes” needed for a stand-outSuper Bowl dish.“Meatiness from the crab, spice from the sriracha, crunch from the taco shell and carrots, acidity from the lemons, creaminess from avocados and herbaceousness from the cilantro,” she says. “It’s as easy as stirring ingredients in a bowl, yet it packs a spicy, crunchy, and creamy flavorful punch!“The author of the new15 Minute Mealscookbookwanted to create something that “took almost no work but tasted like something special enough you’d serve to guests.“Best of all, they can be prepped in advance. “It’s make-ahead and served at room temperature, so you can enjoy the game—or halftime show and commercials!—without worrying about it getting cold,” she says.The Kansas City Chiefs and the San Francisco 49ers will face off inSuper Bowl LVIII, airing on CBS on Feb. 11 at 6:30 p.m. ET.Ali Rosen’s Crunchy Crab & Avocado Tacos12 hard taco shells1 lb. jumbo lump crabmeat, drained and picked over¾ cup chopped fresh cilantro (from 1 bunch)½ cup shredded carrot (from 1 medium carrot)½ cup fresh lemon juice (from 2 large lemons)2½ Tbsp. Sriracha chile sauce1¼ tsp. kosher salt2 medium avocados, pitted and chopped1.Preheat oven to 325°. Place taco shells on a baking sheet, and bake until crisp and warmed through, 5 to 6 minutes.2.Meanwhile, stir together crab, cilantro, carrot, lemon juice, Sriracha and salt in a medium bowl to combine. Gently stir in chopped avocados. Spoon about ½ cup crab mixture into each taco shell, and serve.Serves: 6Active time: 15 minutesTotal time: 15 minutes
Ali Rosen’s Crunchy Crab & Avocado Tacos.Photo:Fred Hardy II
Fred Hardy II
Ali Rosen’s crab tacos “hit all the notes” needed for a stand-outSuper Bowl dish.“Meatiness from the crab, spice from the sriracha, crunch from the taco shell and carrots, acidity from the lemons, creaminess from avocados and herbaceousness from the cilantro,” she says. “It’s as easy as stirring ingredients in a bowl, yet it packs a spicy, crunchy, and creamy flavorful punch!“The author of the new15 Minute Mealscookbookwanted to create something that “took almost no work but tasted like something special enough you’d serve to guests.“Best of all, they can be prepped in advance. “It’s make-ahead and served at room temperature, so you can enjoy the game—or halftime show and commercials!—without worrying about it getting cold,” she says.The Kansas City Chiefs and the San Francisco 49ers will face off inSuper Bowl LVIII, airing on CBS on Feb. 11 at 6:30 p.m. ET.Ali Rosen’s Crunchy Crab & Avocado Tacos12 hard taco shells1 lb. jumbo lump crabmeat, drained and picked over¾ cup chopped fresh cilantro (from 1 bunch)½ cup shredded carrot (from 1 medium carrot)½ cup fresh lemon juice (from 2 large lemons)2½ Tbsp. Sriracha chile sauce1¼ tsp. kosher salt2 medium avocados, pitted and chopped1.Preheat oven to 325°. Place taco shells on a baking sheet, and bake until crisp and warmed through, 5 to 6 minutes.2.Meanwhile, stir together crab, cilantro, carrot, lemon juice, Sriracha and salt in a medium bowl to combine. Gently stir in chopped avocados. Spoon about ½ cup crab mixture into each taco shell, and serve.Serves: 6Active time: 15 minutesTotal time: 15 minutes
Ali Rosen’s crab tacos “hit all the notes” needed for a stand-outSuper Bowl dish.
“Meatiness from the crab, spice from the sriracha, crunch from the taco shell and carrots, acidity from the lemons, creaminess from avocados and herbaceousness from the cilantro,” she says. “It’s as easy as stirring ingredients in a bowl, yet it packs a spicy, crunchy, and creamy flavorful punch!”
The author of the new15 Minute Mealscookbookwanted to create something that “took almost no work but tasted like something special enough you’d serve to guests.”
Best of all, they can be prepped in advance. “It’s make-ahead and served at room temperature, so you can enjoy the game—or halftime show and commercials!—without worrying about it getting cold,” she says.
The Kansas City Chiefs and the San Francisco 49ers will face off inSuper Bowl LVIII, airing on CBS on Feb. 11 at 6:30 p.m. ET.
Ali Rosen’s Crunchy Crab & Avocado Tacos
12 hard taco shells
1 lb. jumbo lump crabmeat, drained and picked over
¾ cup chopped fresh cilantro (from 1 bunch)
½ cup shredded carrot (from 1 medium carrot)
½ cup fresh lemon juice (from 2 large lemons)
2½ Tbsp. Sriracha chile sauce
1¼ tsp. kosher salt
2 medium avocados, pitted and chopped
1.Preheat oven to 325°. Place taco shells on a baking sheet, and bake until crisp and warmed through, 5 to 6 minutes.
2.Meanwhile, stir together crab, cilantro, carrot, lemon juice, Sriracha and salt in a medium bowl to combine. Gently stir in chopped avocados. Spoon about ½ cup crab mixture into each taco shell, and serve.
Serves: 6Active time: 15 minutesTotal time: 15 minutes
source: people.com
