Recipes Spiced Crab Tacos 4.0 (1,547) 2 Reviews Chef Michael Psilakis' bright, fresh crab tacos incorporate traditional Latin ingredients and a hit of chile sauce. Cooked shrimp would be great here as well. By Michael Psilakis Michael Psilakis Why he won Because he has ingeniously redefined Greek cooking in America. Born New York City; 1968. First career Accounting. “Then I decided to go to law school and started waiting tables at T.G.I. Friday’s to pay for it. I found out I liked the restaurant industry.” How he got into cooking “I bought a restaurant on Long Island, Café Angelica, and worked as a maître d’. I loved it; it was like My Big Fat Greek Wedding every night. One day, the chef left without notice. Customers were coming, so I went back to the kitchen and did the best I could. It wasn’t a fun day, but it was a fortunate one.” Flavor obesession “I’m an acid freak. The more complex a dish is, the more important acidity is—it stops palate fatigue. It keeps you going after the fourth or fifth bite.” Fantasy restaurant partner Jim Morrison. “The food would be deeply conceptual, and the crowd would be artsy and intellectual. I’d love to know what his foodie friends—if he had any—would have thought.” Won Best New Chef at: Anthos, New York City Food & Wine's Editorial Guidelines Updated on July 11, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 25 mins Yield: 4 Ingredients 2 medium tomatoes, finely chopped 2 large red radishes, cut into 1/4-inch dice 1/2 small red onion, finely chopped 1/4 cup chopped cilantro 2 teaspoons Sriracha chile sauce Salt 1 large jalapeño 1/2 red bell pepper, cut into 1/3-inch dice 1/2 yellow bell pepper, cut into 1/3-inch dice 3 tablespoons extra-virgin olive oil 1 tablespoon fresh lime juice 1 tablespoon chopped mint 1/2 pound lump crabmeat, picked over for shell Eight 10-inch flour tortillas, halved or quartered Directions In a medium bowl, combine the tomatoes, radishes, red onion, 2 tablespoons of the cilantro and the Sriracha. Season the salsa with salt. 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. Rate it Print