Recipe by Lynfred Brand Ambassador, Laura Lorenz
(Crab and Shrimp Mixture)
1 ½ cups chopped, already cooked and deveined, medium shrimp (cut into bite size pieces)
8 oz package of imitation crab (chunk style)
4 tablespoons Mexican style mayonnaise (regular mayonnaise can be substituted)
1 medium lime, juiced
¼ teaspoon of salt
1-2 jalapenos, seeded and chopped
3 Roma tomatoes, seeded and diced
3 tablespoons red onion, minced
2 ears grilled corn (cut off cob)
1 ½ cups grilled pineapple, chopped
½ cup cilantro, chopped
¼ -½ teaspoon kosher salt
Flour tortillas, blackened
Sliced avocado & hot sauce
Place crab and shrimp in a large bowl. In a separate bowl whisk together the mayonnaise, lime juice, and ¼ teaspoon of kosher salt. Pour mayonnaise mixture over the crab and shrimp and gently toss until combined. Place seafood mixture in the fridge for a minimum of 1 hour. Next,
mix all the salsa ingredients together in a large bowl, taste for salt level and set aside. Then, blacken the tortillas on the grill, or stove top. Take seafood out of the fridge and stir. To assemble the tacos; place the seafood mixture on the tortilla, top with a slice of avocado, the salsa, and optional hot sauce.
-The jalapeno goes great with the creaminess of the seafood but if sensitive to spice, start with
one jalapeno and then taste and add more if desired.
-To save on time, grill the corn and pineapple while the seafood is chilling in the fridge.
-Mexican mayonnaise usually has the addition of lime, if using regular mayonnaise, serve the
tacos with lime wedges.
-When blackening tortillas on a gas stove or grill use low heat (flame). If using an electric stove
top, use a pan on medium heat. A grill pan can also be used.
These tacos are the perfect addition to your summer menu. The creaminess of the crab along
with the sweet heat of the salsa will complement the vibrant fruit flavors and refreshing citrus
notes in this month’s Gewurztraminer. These tacos and this wine will transport you from your
backyard to the islands.