Crab and Avocado Tacos
Crab and Avocado Tacos
Directions
- Separate baby romaine leaves, keeping three for “taco” shells; chiffonade remaining leaf.
- Combine crab, mango, corn, and Pico de Gallo. Add Village Garden dressing and cilantro; season to taste.
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Place chiffonade of romaine lettuce in the center of a plate. Place three leaves of romaine on the plate. Fill each leaf with crab salad.
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Garnish each crab “taco” with one slice of fresh Peak Avocado.
Ingredients
- 3 slices avocado(s), fresh
- 4 inner leaves Baby Tuscan Romaine Leaves
- 1 tsp Peak Fresh Produce® Cilantro, minced
- 1 tbsp Roastworks corn and roasted jalapeno blend
- 1/4 cup Empires Treasure lump crab meat
- 1 tbsp Village Garden® Honey Basil Garlic Vinaigrette
- 1 tbsp mangos , diced
- 1 tbsp pico de gallo