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Ingredients
| canned diced tomatoes with green chilies: 14 oz |
| fresh cilantro (coriander): 1/4 cup |
| onions - red: 2 onions |
| garlic: 1 clove |
| lime juice: 1 tsp (& vinegar) |
| serrano peppers: 1 whole pepper |
| jicamas: 1 |
| red sweet peppers: 2 whole peppers (yellow) |
| zucchini squash: 1 whole squash |
| flour tortillas: 6 tortillas |
| monterey jack cheese (diced): 1 cup |
Seafood tacos with salsa
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
1. For salsa, combine tomatoes, cilantro, shallots or green onions, garlic, vinegar, lime juice, and serrano pepper. Cover and chill until serving time.
2. Pour oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry jicama and sweet peppers in hot oil for 2 minutes or until crisp-tender. Add zucchini; stir-fry for 1 minute more. Add imitation lobster or crabmeat; cover and heat through. Stir in lime juice and ground red pepper. Serve in tortillas with salsa, cheese, and, if desired, greens. Makes 6 servings.
*Note: Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with peppers by wearing plastic gloves or plastic bags. Be sure to wash your hands thoroughly with soap and water before touching your eyes or face.