Crab Tacos With Mango Salsa And Fennel Cabbage Slaw

Name: Crab Tacos With Mango Salsa And Fennel Cabbage Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mango Salsa; 2 mangos, cut into large chunks; 1 jalapeno, seeded and roughly chopped; 1 anaheim or other mild pepper, seeded and roughly chopped; 1/2 red onion, roughly chopped (you'll use the other half in the taco filling); 1/4 cup cilantro, roughly chopped; 1 tablespoon mint, roughly chopped (optional); juice of one lime; salt to taste; Fennel Cabbage Slaw and Crab Tacos; 1 fennel bulb, shredded; 1 small head of cabbage, cored and thinly sliced; juice of one lime; salt to taste; 1 tablespoon butter; 1/2 red onion, diced; 1 jalapeno, minced; 2 teaspoons ground cumin; 1 pound fresh cooked crab meat (roughly the meat from a whole crab); corn or flour taco-sized tortillas

Servings: persons

Mango Salsa
2 mangos, cut into large chunks
1 jalapeno, seeded and roughly chopped
1 anaheim or other mild pepper, seeded and roughly chopped
1/2 red onion, roughly chopped (you'll use the other half in the taco filling)
1/4 cup cilantro, roughly chopped
1 tablespoon mint, roughly chopped (optional)
juice of one lime
salt to taste
Fennel Cabbage Slaw and Crab Tacos
1 fennel bulb, shredded
1 small head of cabbage, cored and thinly sliced
juice of one lime
salt to taste
1 tablespoon butter
1/2 red onion, diced
1 jalapeno, minced
2 teaspoons ground cumin
1 pound fresh cooked crab meat (roughly the meat from a whole crab)
corn or flour taco-sized tortillas

1
Add the first six ingredients to the bowl of a food processor. Pulse until mangos are in a small dice. Add lime juice and salt, and pulse two times more to combine. Remove to a serving bowl and refrigerate until serving. This step can be done in advance and the salsa tastes especially good on the second day.
2
Toss the shredded fennel, sliced cabbage, and lime juice together in a large bowl. Add salt to taste, and set aside.
3
In a large pan, melt the butter over medium heat. Add the onion, jalapeno and cumin, and saute 3-4 minutes, just until the onion begins to soften. Then, add in the crab meat. Because it's pre-cooked, it should only take a few minutes to warm up.
4
Assemble your taco! Spoon the crab/onion/jalapeno filling into a warm corn or flour tortilla. Top with a heaping spoonful of mango salsa, and a handful of the fennel cabbage slaw. Serve with sliced avocado or a few wedges of lime.

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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Mango Salsa, 2 mangos, cut into large chunks, 1 jalapeno, seeded and roughly chopped, 1 anaheim or other mild pepper, seeded and roughly chopped, and more.

Yes, Crab Tacos With Mango Salsa And Fennel Cabbage Slaw falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!