Crab Tacos with Exotic Fruit Salsa

Crab Tacos with Exotic Fruit Salsa
Servings: 4 Prep 20 mins Cook 15 mins Start to Finish 35 mins


  • 1 15 1/2 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:
  • 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

Make It

For tacos:

1. 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:

2. Combine all ingredients in a bowl. Best served at room temperature.