Add the chopped red onion, chives, and the crab meat to the dressing. Gently fold to coat the crab evenly without mashing it. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, taste and adjust—add remaining togarashi if you prefer more heat.

Cover and chill while you prepare the corn relish and tortillas (at least 15 minutes to marry flavors).

Corn Relish

If using fresh corn, blanch kernels in boiling water for 1 minute then shock in ice water; drain well. If using frozen, ensure kernels are thawed and drained.

In a small bowl combine corn kernels, diced red bell pepper, jalapeño, cilantro, lime juice and 1/2 teaspoon salt. Stir to combine and taste; adjust salt or lime as needed. Refrigerate until ready to use.

Tortillas & Assembly

Warm a cast-iron skillet or nonstick pan over medium-high heat. Lightly brush each corn tortilla with a thin film of neutral oil on both sides.

One at a time, press each tortilla in the hot skillet 20–30 seconds per side until pliable with light char spots. Alternatively, char directly over a gas flame for a few seconds per side. Keep warm wrapped in a clean towel.

To assemble each taco: place about 1/8 cup shredded cabbage across the center of a warm tortilla. Top with roughly 2 ounces (about 1/4 cup) of the chilled crab mixture, then spoon 1–2 tablespoons of corn relish on top of the crab.

Sprinkle a light pinch (about 1/4 tsp) of remaining togarashi over each assembled taco for extra heat. Garnish with microgreens or cilantro leaves and a squeeze of fresh lime.

Serve immediately while tortillas are warm and crab is chilled for contrast.