Crab Tacos

With the economy doing just FABULOUS, these are the days when being creatively frugal really count. If you're like me, there are only so many days per month when boring old tacos are a viable option. Sooooo, I adapted a recipe for crab tacos! The only "fresh" crab I can get here comes straight out of the polluted Gulf, so I opt for imitation crab. It's almost as good when it is used in dishes, and is very cheap, comparatively. So here is the recipe that I loved, the hubby still prefers his BEEF, but he liked them well enough.

Crab Tacos:
1 package imitation crab (or 8 oz. fresh crab), flaked
½ cup chopped onion
Dash of chili powder
2 limes, sliced
1 tsp. olive oil
8 hard taco shells
1 cup iceberg lettuce, chopped
1 cup shredded cheese (I used the Mexican blend)
1 avocado, thinly sliced
¼ cup chopped green onion

1) Preheat oven to 350 (F). In a pan, heat the olive oil over medium heat. Add the onions and cook until soft, about 4 minutes. Add the crab and a dash of the chili powder, according to your own preference. Cook until crab is warmed, about 2 minutes.
2) Put taco shells on a baking sheet and warm in the oven for about 3 minutes.
3) To assemble tacos: put a little of the crab mixture in a shell, top with cheese, lettuce, avocado, and green onions and then drizzle with lime juice (this MAKES the taco, don’t miss this step!) Enjoy!

If you have leftover crab mixture, use it to fill an omelet the next morning (like I did!).