Ingredients
For the Cabbage Slaw
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- 2 tablespoons mayonnaise
- 1 teaspoon sour cream
- 1 teaspoon lime juice
- 1 teaspoon honey
- salt and pepper to taste
For the Crab
- 1 pound Lump crab meat
- Juice of half of a lime
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Cayenne Pepper
- 1/2 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- 2 tablespoons Butter Melted
- 1 tablespoon Avocado Oil
For Serving
- 8 Small Flour Tortillas
- Crumbled cotija cheese
- Lime wedges
- Avocado slices
Instructions
For the Slaw
- In a medium bowl, combine the green cabbage, purple cabbage, carrots, and cilantro.
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, honey, salt, and pepper. Pour over the cabbage mixture and toss until evenly coated. Refrigerate while preparing the tacos.
For the Crab
- In a small bowl mix all of your dry spices
- Gently toss the crab meat with melted butter, avocado oil, lime juice, and seasoning blend until lightly coated.
- Heat a skillet over medium-high heat. Add the crab mixture and cook for 2–3 minutes, carefully stirring just until heated through and slightly blackened. Avoid overmixing so the lump pieces do not break.
Taco Assembly
- Warm the flour tortillas in a dry skillet or directly over a flame for about 30 seconds per side.
- Fill each tortilla with blackened crab meat and top with cabbage slaw. Add avocado slices, cotija cheese, and a drizzle of hot sauce or chipotle crema if desired.
