Crab & Corn Tacos with Avocado Salsa

This is the quintessential 15-minute summer taco recipe.

Crab and corn come together in less than fifteen minutes, along with some cabbage, a quick avocado salsa, and lime crema. These tacos are so flavorful and satisfying, the perfect dish to prepare and enjoy on a hot summer day . . . especially if you don't really feel like cooking. If you plan in advance you can serve them with a Chilled Orange-Tomato Soup, equally bright and refreshing. Use lump crab meat to get the most bang for your buck.

Equipment: cutting board; chef’s knife; dry measuring cups; measuring spoons; mixing bowls; spoons; microplane; reamer; sauté pan; wooden spoon; tongs

Crema Ingredients:

¼ cup sour cream

zest of half a lime

juice of half a lime

¼ teaspoon kosher salt

This recipe works equally well as a tostada.

Avocado Salsa Ingredients:

1 ripe avocado

1 small tomato or 10 grape tomatoes

juice of half a lime

1 tablespoon chopped cilantro

pinch of kosher salt

Taco Ingredients: 2 ears of corn, shucked

½ jalapeño, seeded and ribs removed

1 teaspoon butter

¼ teaspoon kosher salt

1 pound lump crab meat

2 tablespoons chopped cilantro

zest and juice of one lime

2 cups shredded cabbage

kosher salt and freshly ground pepper to taste 8 corn tortillas

ILOC tip: if you have any leftover coleslaw, you can rinse it under cold water in a colander/strainer, shake off the excess liquid, and use that for the cabbage in the taco. It will taste like a pickled cabbage with the distinct coleslaw flavor washed away. No waste + less work = a win!

1. First prepare the crema by combining all of the ingredients. Cover and set aside.

2. Next prepare the avocado salsa. Halve the avocado, remove the skin and pit, and cut into small chunks. Cut the tomato into small dice, removing any excessive seeds. Combine the avocado and tomato in a bowl along with the lime juice and cilantro. Season with salt. Cover and set aside.

3. Remove the kernels from the cobs and set aside. Finely dice the jalapeño. Set aside.

4. Add the butter to a large sauté pan over medium-high heat. Once the butter is melted and foaming, add the corn and jalapeño, stirring well to coat with the butter. Sprinkle with ¼ teaspoon of kosher salt and sauté for 1 minute, until translucent. Set aside.

5. In a large bowl, combine the crab meat with the chopped cilantro, zest and juice of one lime, and the corn-jalapeño mixture. Mix well and season to taste with kosher salt and finely ground black pepper. Set aside.

6. If desired, place the 8 corn tortillas over an open stovetop flame to lightly char.

7. To assemble the tacos, place ¼ cup cabbage in each of the tortillas. Divide the crab-corn mixture evenly amongst the tacos. Top with avocado salsa and crema. Serve immediately.

Makes 8 tacos or 4 servings.

"To warm and char your tortillas - corn or flour - place over a direct flame for 30 seconds a side. It's a win both for the taste and the look!"