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Seafood Tacos with Salsa
Ingredients
- 1 14 1/2ounce can chunky salsa-style tomatoes or diced tomatoes
- 1/4 cup snipped fresh cilantro
- 2 shallots or green onions, chopped
- 1 clove garlic, minced
- 1 tablespoon vinegar
- 1 tablespoon lime juice
- 1/2 - 1 fresh serrano pepper, seeded and diced*
- 1 tablespoon cooking oil
- 1 small jicama, peeled and cut into thin strips (about 2 cups)
- 2 medium red and/or yellow sweet peppers, cut into thin strips
- 1 medium zucchini, cut into thin strips (1-1/4 cups)
- 12 ounces chunk-style imitation lobster or crabmeat
- 3 tablespoons lime juice
- 1/4 - 1/2 teaspoon ground red pepper
- 6 8-inch flour tortillas
- 1 cup shredded Monterey Jack cheese (4 ounces)
- Torn mixed greens (optional)
Directions
1. For salsa, combine tomatoes, cilantro, shallots or green onions, garlic, vinegar, lime juice, and serrano pepper. Cover and chill until serving time.
2. Pour oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry jicama and sweet peppers in hot oil for 2 minutes or until crisp-tender. Add zucchini; stir-fry for 1 minute more. Add imitation lobster or crabmeat; cover and heat through. Stir in lime juice and ground red pepper. Serve in tortillas with salsa, cheese, and, if desired, greens. Makes 6 servings.
From the Test Kitchen*
- Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with peppers by wearing plastic gloves or plastic bags. Be sure to wash your hands thoroughly with soap and water before touching your eyes or face.
Nutrition Facts
(Seafood Tacos with Salsa)
- Servings Per Recipe 6,
- cal. (kcal) 299,
- Fat, total (g) 12,
- chol. (mg) 37,
- sat. fat (g) 4,
- carb. (g) 41,
- pro. (g) 17,
- vit. A (RE) 525,
- vit. C (mg) 110,
- sodium (mg) 1442,
- calcium (mg) 212,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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