PREP TIME: 20 Min
COOK TIME: –
SERVINGS: 4 (2 tacos each)

INGREDIENTS Buy Now

Apple Jicama Salsa:

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 Tablespoon brown sugar
• 2 dashes hot pepper sauce
• 1 teaspoon lime zest
• 1 Tablespoon whole grain mustard
• 1 teaspoon garlic powder
• 1 Tablespoon prepared horseradish sauce
• Salt and pepper, to taste
• 1 small carrot, grated
• 1 bunch green onions, finely diced
• 1 large green apple, diced small
• 1/2 cup jicama, diced small
• 1/4 cup cilantro, roughly chopped
• 1 red (or green) jalapeño, seeded and finely chopped
• 8 small (6-inch) tortillas
• 6 slices bacon, cooked and crumbled
• 10 oz. Alaska Dungeness crabmeat (cooked)
• 1 cup white cheddar cheese, crumbled

DIRECTIONS

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 jalapeño. 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.

ALASKA DUNGENESS CRAB TACOS with BACON AND APPLE JICAMA SALSA PRINT PDF
Recipe by Gretchen Whelan, San Francisco, CA