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1 15.5-ounce can black beans, drained
2 cloves garlic, minced
1/2 white onion, chopped
1/2 cup coconut milk
8 ounces lump crabmeat, thawed if frozen
8 6-inch flour tortillas
Exotic Fruit Salsa (Yields about 2 cups)
1 ugli fruit (or 2 tangelos), peeled, sectioned and chopped
1 mango, peeled and chopped
1 small onion, chopped,
1 tomato, seeded and chopped
1 fresh jalapeno pepper, seeded and minced
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon olive oil
1 teaspoon minced fresh ginger
1 teaspoon garlic
For tacos: Combine beans, garlic, onion and coconut milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally. Puree beans in the pan with an immersible blender or potato masher.
Heat crabmeat in a small nonstick pan over low heat, about five minutes.
Heat tortillas according to package instructions. Spread each tortilla with a heaping tablespoon of bean puree. Top with an ounce of crabmeat and 2 tablespoons Exotic Fruit Salsa. Garnish with shredded lettuce, if desired.
For salsa: Combine all ingredients in a bowl. Best served at room temperature.