This is my last fish/seafood taco recipe for the month, so I decided to make it a good one. (Not to discount the others, but this is easily my favorite so far.) This time the challenge was to create our most original taco combo. I was told this could be left somewhat up to interpretation so I decided that my original taco combo would include something more unusual for the taco shell.
Yes, that’s not a typical tortilla. It’s actually an apple chip that I fashioned like a hard taco shell by wrapping the apple slice around a cannoli form that had been wrapped in parchment paper. I’ll admit they’ve been hanging out in my bin of baking supplies, unopened, for months so it seemed time to put them to good use, even if not for their original intent.
For the filling, I used wild Alaskan King Crab that I shelled myself. My advice is to use kitchen sheers to free the meat because they make quick work of the job. I initially set to work with lobster cracker, but the shell was soft enough that kitchen sheers worked MUCH better. It is a bit more putsy than using pre-shelled crab but I find the flavor to be sweeter and the chunks MUCH larger. Not to mention, much of the crab I’ve found in stores is imported and, given the choice, I’d rather support domestic seafood businesses. Along with the crab the filling included diced apple, diced bell pepper and thinly sliced scallions. To make it more of a crab salad, I dressed it in a simple Serrano Chile and cilantro dressing. I love it because it gives the taco a decidedly latin flare without overpowering the subtle flavors of the crab. It brings a little heat, just enough to be balanced out by the sweetness of the crab and the tartness of the apple.
I think what I love most about these tacos is that in addition to the shell being unexpected, they are mini so they make for a whimsical party appetizer. My only recommendation is to stuff them close to the time you intend to serve them because the apple chip shell can get soggy if left for awhile.
Makes about 24 mini tacos
-1 cup granulated sugar
-1 cup water
-1 tart apple, peel on and sliced into very thin slices (about 1/16 of an inch)
-1/3 cup mayonnaise, homemade or store bought
-1/2 Serrano pepper, ribs and seeds removed and remaining pepper chopped
-1 tablespoon packed cilantro leaves
-2 teaspoons lime juice
-1 teaspoon honey
-Salt and pepper to taste
-8 ounces wild Alaskan King Crab (this will yield about 5 1/2 ounces shelled), shelled and coarsely chopped
-1/3 cup diced granny smith apple
-1/3 cup diced red bell pepper
-2 tablespoons chopped scallions
-Micro greens, for garnish
To make the apple chips, bring sugar and 1 cup water to a simmer in a medium saucepan over medium heat, stirring occasionally.
When sugar has completely dissolved, place 5 or 6 slices of apple into the sugar syrup and simmer for 20 seconds. Using a slotted spoon, transfer slices to a wire rack to drain. Repeat process with remaining apple slices.
Lightly spray your food dehydrator trays with cooking spray and arrange apple slices in a single layer. Dehydrate at 155 degrees until the chips are crisp, about 3-4 hours, turning the chips once during the drying cycle. If taco shell shape is desired, wrap apple slices around a cannoli form that has been lined with parchment. The apple chips will keep in an airtight container at room temperature for up to 2 days.
To make the mayonnaise, add the mayonnaise through honey to a small food processor or blender and process until well combined and the cilantro is finely minced. Season with salt and pepper to taste.
To assemble crab salad, gently toss lobster meat through scallions together in a bowl and then gently fold in mayonnaise. Serve inside the apple chip taco shells and garnish with micro greens.
Please note that I did receive two $25 gift cards to help me cover the cost of ingredients in exchange for my participation. The recipes and opinions, however, are all my own.