24 each 6" Yellow Corn Tortillas (06942)
26 oz. Lump Crab Meat
2 oz. Shallots , diced
3 oz. Poblano Pepper , seeded and diced
2 Tbsp. Fresh Oregano , rough chopped
1/3 cup Fresh Parsley , rough chopped
Cumin-Lime Aioli , see related recipe
Salt and Pepper to taste
Avocado-Grapefruit Relish , see related recipe
1.) Mix lump crab meat with shallots, poblano, herbs and 4 ounces of cumin-lime aioli, gently fold together, adjust seasoning with salt and pepper.
2.) For 1 plate; add 1.5 ounces (#20 scoop) across the middle of the corn tortillas and roll into cylinder shaped taquitos, secure with toothpicks. Repeat with second tortilla for a 2 piece order.
3.) Fry taquitos for 2:45-3:00 minutes at 350° F, or until internal temperature reaches 160° F.
4.) Serve with 2 ounces of avocado-grapefruit relish and an additional drizzle of cumin-lime aioli.
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