Avocado Dungeness Crab Tacos

It was actually sunny and warm in San Francisco today, so much so that I felt like something I used to eat a ton of when I lived in Southern California. Fish tacos! The thing was, while I was craving a cool, refreshing, light baja style taco dinner, I didn't really feel like heating up a lot of oil frying up fish. Time to improvise. There is usually an ample supply of fresh dungeness crabs at the market, so I decided to replace the fish with crabmeat. The taco's are basically filled with a good homemade guacamole, crab meat, and a little sour cream and crumbed cotija cheese as a garnish. They were delicious and very quick and easy to make.

Ingredients:

1 package corn tortillas
1/4 lb dungeness crab meat
2 ripe avocados
1 lime's worth of juice
1 1/2 tsp kosher salt
1 cup frozen corn (thawed)
chopped cilantro (to taste)
sour cream
cotija cheese

First, prepare the guacamole. Remove the skin and pit the two avocados and put them in a medium bowl. Add the salt and the lime juice right away and proceed to mash and mix the avocados till you have a reasonably smooth paste. Mix in the corn and some chopped cilantro, and then cover tightly and set aside. I usually press plastic wrap right down onto the surface of the guacamole so there is no air exposed to the surface, which keeps it from oxidizing (and turning brown).

Second in a large frying pan over medium heat, begin warming your corn tortillas. Depending on how soft or firm your tortillas are, you may want to use two at a time when making the tacos. Once they're warm, pile on some guacamole, crab meat, some sour cream, and crumble a little cotija cheese over them and then eat!