Seafood Tacos with Salsa
- For salsa, combine tomatoes, cilantro, shallots or green onions, garlic, vinegar, lime juice, and serrano pepper. Cover and chill until serving time.
- 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)
- Per serving:
- 299 kcal cal.,
- 12 g fat
- (4 g sat. fat,
- 37 mg chol.,
- 1442 mg sodium,
- 41 g carb.,
- 17 g pro.
- Percent Daily Values are based on a 2,000 calorie diet