Crab-Filled Tortillas With Avocado Sauce

Ingredients

• 2 medium zucchini, trimmed and shredded
• 2 cups lump crab meat, picked over for shells
• 2 jalapenos, seeded and minced
• 1 small red onion, peeled and diced
• 2 tablespoons plus 4 teaspoons chopped cilantro
• 1 teaspoon grated lime zest
• 2 tablespoons fresh lime juice
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• 1 ripe avocado, peeled and pitted
• 6 tablespoons plain nonfat yogurt
• 8 corn tortillas
• 3 cups mixed salad greens, torn
• 1 ripe tomato, diced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    292 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 19 grams protein; 65 milligrams cholesterol; 1605 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. In a bowl, toss together the zucchini, crab meat, jalapenos, onion, 2 tablespoons cilantro, lime zest and juice, 1 1/2 teaspoons salt and pepper. Set aside. Place the avocado, yogurt and remaining salt in a food processor and pulse to produce a coarse puree.
2. Steam the tortillas until softened. Place a heaping 1/4 cup of the crab mixture in the center of each one and roll the tortilla around it. Divide the greens among 4 plates and place 2 of the tortillas on each plate. Top with a large dollop of the avocado sauce, sprinkle with the tomatoes and remaining cilantro and serve.

20 minutes