These Crab Tacos bring a bold mix of flavors and textures that capture everything you love about coastal cooking. Crispy fried Heron Point crab is layered with sautéed peppers and onions, creamy lime crème fraîche, and tangy pickled avocado for the perfect balance of crunch, spice, and zest. Every bite delivers a burst of freshness wrapped in a warm corn tortilla. Bright, flavorful, and irresistibly satisfying, these tacos turn any night into a seaside celebration.

Instructions

Pepper & Onion Sauté

1. Heat oil in sauté pan on medium high heat
2. Cook vegetable until tender, about 5 minutes
3. Season with spices, finish with cilantro

Lime Crème Fraiche

1. In a small bowl combine the crème fraiche, lime zest and juice, season with salt

Pickled Avocado

1. In a small sauce pot bring vinegar, water, sugar, and salt to a boil
2. Once sugar and salt are dissolved, remove from heat and chill completely
3. In a mason jar, arrange avocado, garlic, lime, cilantro, and red pepper flakes inside Pour chilled vinegar mixture on top
4. Keep in fridge for at least 5 hours to infuse

Fried Crab

1. Heat oil in medium sauce pot to 350°F
2. In small mixing bowl whisk together 1 Cup flour, cornstarch, baking powder and stream in beer continuing to whisk until combined
3. Dredge crab in flour and then dip in beer batter
4. Carefully drop into hot oil and fry for 1-2 minutes or until golden brown
5. Remove with slotted spoon and drain on paper towels
6. Repeat until all crab is fried