Soft Shell Crab Taco Recipe
Make Soft Shell Crab Taco Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Taco Ingredients
Frying Ingredients
Method
Preparation
- 1
- 2
Prepare the Cabbage
Finely shred the cabbage and place it in a bowl. Squeeze the juice of one lime over the cabbage, sprinkle with salt and pepper, and toss to combine. Set aside to marinate.
Frying the Crabs
- 3
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, chili powder, salt, and black pepper. Gradually whisk in the water until the batter is smooth.
- 4
Heat the Oil
In a large frying pan or deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Crabs
Dip each soft shell crab into the batter, allowing the excess to drip off. Carefully place the crabs in the hot oil and fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove the crabs and place them on paper towels to drain excess oil.
Assembling the Tacos
- 6
Warm the Tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.
- 7
Assemble the Tacos
On each tortilla, layer some marinated cabbage, a few pieces of the fried soft shell crab, diced avocado, a dollop of sour cream, and garnish with fresh cilantro. Squeeze fresh lime juice over the top.
- 8
Serve
Serve the soft shell crab tacos immediately, accompanied by lime wedges on the side.