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1
Make the salsa In a medium skillet, toast the guajillo and chipotle chiles until lightly browned and fragrant, about 2 minutes.
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2
Transfer to a heatproof bowl and cover with boiling water.
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3
Let stand at room temperature until the chiles have softened, about 20 minutes.
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4
Drain the chiles, reserving 1/4 cup of the soaking liquid.
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5
Stem and seed the chiles and transfer to a blender.
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6
Add the garlic, sesame seeds, clementines, honey, vinegar and the chiles' reserved soaking liquid and blend until smooth; season the salsa with salt.
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7
Make the crab filling In a medium bowl, mix the shallots with the jalapeno and 1/4 cup of the lime juice; season with salt.
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8
Let stand for 10 minutes.
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9
Whisk in the yogurt and mayonnaise, then fold in the crabmeat and season with salt and pepper.
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10
Refrigerate until ready to serve.
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11
In a medium bowl, toss the cucumber with the remaining 21/2 tablespoons of lime juice and 1 teaspoon of salt.
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12
Let stand at room temperature for 10 minutes.
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13
Drain the cucumber and refrigerate.
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14
Preheat the oven to 350 and position racks in the top, middle and bottom.
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15
Line 3 rimmed baking sheets with parchment paper and lightly grease.
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16
Mound four 1/4-cup portions of shredded cheese on each baking sheet; the mounds should be about 4 inches wide and 1 inch apart.
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17
Bake until melted and light golden brown, 12 to 14 minutes; shift the pans from front to back and top to bottom halfway through baking.
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18
Using a thin spatula, transfer the fricos to a rack and let cool completely.
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19
Top each warm tortilla with a crispy frico.
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20
Spread some of the salsa on each taco and top with the crab, some of the cucumber, cilantro and sesame seeds.
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21
Serve with lime wedges and the remaining salsa and cucumbers.
