Z'TEJAS SOUTHWESTERN GRILL® CRISPY CRAB TACOS

Z’Tejas Southwestern Grill® Crispy Crab Tacos

8 ounces lump crabmeat
4 tablespoons jalapeno mayonnaise, recipe follows
2 ounces iceberg lettuce, shredded
2 ounces red cabbage, shredded
4 ounces fresh mango, diced small
or
4 ounces Habanero Mango Salsa, recipe follows
2 ripe roma tomatoes, julienned
salt and pepper to taste
8 mini corn taco shells
1 lime cut into wedges for garnish

Jalapeno Tartar Sauce
1 each jalapeno, large, diced
1/4 cup cilantro
1 tablespoons tabasco sauce
1 tablespoon cajun seasoning
1 tablespoon garlic, chopped
1 each chipotle pepper
1/4 cup red wine vinegar
1 cup mayonnaise

Habanero Mango Salsa
2 ripe mangos diced
1 small habanero pepper, minced
1/2 cup red onions, diced
4 roma tomatos, diced
1 tablebspoon garlic, chopped
2 tablespoons cilantro, chopped
2 limes juiced
1/4 cup orange juice
1/4 cup olive oil
1 tablespoon paprika
salt and pepper to taste
.

Jalapeno Tarter Sauce:
With a hand-held blender or traditional blender, puree all ingredients together.

Habanero Mango Salsa:
Place all ingredients in a mixing bowl and stir.
Cover and refrigerate until ready to use.
Salsa may be kept refrigerated for up to two days.

Tacos:
Place crab, lettuce, cabbage, mayo, mango (or salsa), and tomatoes in a mixing bowl.
Season with salt and pepper.
Toss well to combine and evenly distribute among taco shells.
Arrange on plate and garnish with lime wedge