Crab Tacos with Exotic Fruit Salsa
Serves 4 (two tacos per serving)
Prep Time: 20 minutes
Cook Time: 15 minutes
1 15.5-ounce can black beans, drained2 cloves garlic, minced1/2 white onion, chopped1/2 cup coconut milk8 ounces lump crabmeat, thawed if frozen8 6-inch flour tortillasExotic Fruit Salsa (Yields about 2 cups)1 ugli fruit (or 2 tangelos), peeled, sectioned and chopped1 mango, peeled and chopped1 small onion, chopped,1 tomato, seeded and chopped1 fresh jalapeno pepper, seeded and minced1 tablespoon chopped fresh cilantro1 tablespoon lime juice1 teaspoon olive oil1 teaspoon minced fresh ginger1 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.