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FishTag • ManhattanChef Michael Psilakis's bright, fresh crab tacos incorporate traditional Latin ingredients and a hit of Asian chile sauce. Cooked shrimp would be great here as well.Plus: More Seafood Recipes and Tips

Michael Psilakis
June 2011

Gallery

© Tina Rupp

Recipe Summary

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine the tomatoes, radishes, red onion, 2 tablespoons of the cilantro and the Sriracha. Season the salsa with salt.

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  • Light a grill or preheat a grill pan. Grill the jalapeño over moderate heat, turning, until charred all over. Let cool, then discard the charred skin, stem and seeds. Finely chop the jalapeño.

  • In another medium bowl, combine the jalapeño, red and yellow bell peppers, olive oil, lime juice, mint and the remaining 2 tablespoons of cilantro. Gently fold in the crabmeat and season with salt.

  • Grill the tortillas over high heat until puffed and charred in spots, about 20 seconds per side. Serve the spiced crab with the warm tortillas and salsa.

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