Crispy Crab Rangoon Tacos with Sweet Chili Lemon Aioli
Serves 3
Directions
- 1Mix the crab filling ingredients together (imitation crab, cream cheese, salt, garlic powder, sugar, and optional green onion) and set aside.
- 2Take tortillas, then layer shredded mozzarella, crab filling, and more mozzarella.
- 3Fold the tortillas into a taco shape.
- 4Mix the sauce ingredients together (mayonnaise, sweet chili, and lemon juice).
- 5Heat oil in a pan.
- 6Pan-fry the tacos until crispy on both sides.
- 7Top the cooked tacos with crispy wonton strips, jalapeños, green onions, and the sweet chili lemon aioli.
Ingredients
- 2 sticks imitation crab, shredded
- 3 oz softened cream cheese
- to taste salt
- to taste garlic powder
- to taste sugar
- chopped green onion
- shredded mozzarella
- flour tortillas
- oil for pan frying
- 3 tbsp mayonnaise
- 2 tbsp sweet chili
- squeeze lemon juice
- crispy wonton strips
- jalapeños
- green onions
Equipment
pan
Related recipes
Creamy Enchilada Soup
Mexican · Soup
Birria Tamales
Mexican · Soup
High Protein Butternut Squash Soup
Mexican · Soup1h
Creamy chicken enchilada skillet
Mexican · Soup
Honey Chipotle Beef Burrito
Mexican · Soup
Enchiladas Suizas
Mexican · Soup
Best Taco Casserole
Mexican · Soup1h 15m
Shredded chicken tacos
Mexican · Soup
Pozole Verde de Pollo
Mexican · Soup
Green Chicken Enchilada Soup
Mexican · Soup
One Pan Chili Mac
Mexican · Soup
Dairy free crockpot chicken fajita pasta
Mexican · Soup6h