King Crab Salad Tacos - Rick Bayless

Ingredients

• 1 pound King crab legs, cooked, meat removed from shell (you should get about 12 ounces), cut into ½ inch pieces OR 2 6-ounce cans jumbo lump crab meat
• About 1/2 cup Greek yogurt, Mexican crema or sour cream
• About 1/2 cup Roasted Tomatillo Salsa , store bought or homemmade
• 1 green onion, roots and wilted outer leaves removed, thinly sliced
• A small handful cilantro, chopped, plus some leaves for garnish
• 1 fresh fresh hot green chile (such as serrano or jalapeño), stemmed, seeds removed if you wish and finely chopped
• Salt
• 12 warm corn tortillas, for serving