Ingredients
- Apple Jicama Salsa:
- 1/4 cup 1/4 cup mayonnaise
- 1/4 cup 1/4 cup sour cream
- 1 Tablespoon 1 Tablespoon brown sugar
- 2 2 dashes hot pepper sauce
- 1 teaspoon 1 teaspoon lime zest
- 1 Tablespoon 1 Tablespoon whole grain mustard
- 1 teaspoon 1 teaspoon garlic powder
- 1 Tablespoon 1 Tablespoon prepared horseradish sauce
- Salt and pepper, to taste
- 1 1 small carrot, grated
- 1 bunch 1 bunch green onions, finely diced
- 1 1 large green apple, diced small
- 1/2 cup 1/2 cup jicama, diced small
- 1/4 cup 1/4 cup cilantro, roughly chopped
- 1 1 red (or green) jalapeo, seeded and finely chopped
- 8 8 small (6-inch) tortillas
- 6 slices 6 slices bacon, cooked and crumbled
- 10 10 ounces Alaska Dungeness crabmeat (cooked)
- 1 cup 1 cup white cheddar cheese, crumbled
Servings:
Units:
Instructions
- Salsa: In a small bowl, combine mayonnaise, sour cream, brown sugar, hot pepper sauce, lime zest, mustard, garlic powder, and horseradish
- sauce; mix well. Season with salt and pepper, to taste. Add carrot, onion, apple, jicama, cilantro, and jalapeo. Mix well until ingredients
- are coated. Set aside.
- To assemble tacos: Warm tortillas according to package instructions. Divide bacon, crabmeat, and cheese evenly among tortillas. Top with
- Apple Jicama Salsa.
- 998 11
Recipe Notes
Recipe by Gretchen Whelan, San Francisco, CA
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