Soft-Shell Crab Taco Recipe
In Todos Santos, Mexico, chef Eduardo Rios serves these soft-shell crab tacos with basil guacamole and a rich and fiery sesame salsa roja.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Deep-fry thermometer
- Pot
- Baking sheet
- Paper towel
- Slotted spoon
- Spider strainer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Refrigerator
- Spatula
- Plate
- Serving platter
- Serving bowl
- Tongs
Ingredients
- 2 large ancho chiles, stemmed and seeded
- ⅓ cup distilled white vinegar
- ½ cup white sesame seeds
- Kosher salt
- 1 medium avocado
- 2 tsp. fresh lime juice
- 1 cup packed fresh basil leaves
- freshly ground black pepper
- 1 small plum tomato, cored and thinly sliced
- 1 jalapeno, stemmed, seeded, and thinly sliced
- 1 cup thinly sliced red cabbage
- 2 Tbsp. black sesame seeds
- 1 Tbsp. fresh lime juice
- 1½ tsp. piquín chile powder
- 2 Tbsp. extra-virgin olive oil
- Canola oil, for frying
- 10 soft shell crabs, cleaned
- Ten 6-in. corn tortillas
- Fresh cilantro sprigs
- Lime coins
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