Crab Taquitos with Avocado-Grapefruit Relish

IngredientsSeafood, Eggs, Vegetables, Fruits
Day PartDinner
Cuisine TypeMexican
Crab Taquitos with Avocado-Grapefruit Relish

Lump crab meat, spicy chilies and herbs, combined with cumin-lime aioli and rolled in taquitos using Mission® Yellow Corn Tortillas.  Served over a fresh chopped avocado, grapefruit, cilantro and shallots relish and drizzled with cumin-lime aioli.


24 each 6" Yellow Corn Tortilla
26 oz. Lump Crab Meat
2 oz. Shallots, diced
3 oz. Poblano Pepper, seeded and diced
2 Tbsp. Fresh Oregano, rough chopped
1/3 cup Fresh Parsley, rough chopped
Cumin-Lime Aioli, see related recipe
Salt and Pepper to taste
Avocado-Grapefruit Relish, see related recipe

Avocado-Grapefruit Relish
14 oz. Fresh Avocado, diced
7 oz. Fresh Grapefruit, segmented and diced, reserve juice
1 cup Fresh Cilantro, rough chopped
1.5 oz. Shallots, diced
2 oz. vol. Extra Virgin Olive Oil
2 oz. vol. Reserved Grapefruit Juice
Salt and Pepper to taste

Cumin-Lime Aioli
4 each Egg Yolks
4 each Fresh Garlic Cloves, minced
2 tsp. Ground Cumin
1/8 tsp. Ground Cayenne Pepper
2 each Fresh Lime, squeezed
1 oz. vol. Red Wine Vinegar
Salt and Pepper to taste
16 oz. vol. Extra Virgin Olive Oil


  1. Mix lump crab meat with shallots, poblano, herbs and 4 oz. of cumin-lime aioli, gently fold together, adjust seasoning with salt and pepper.
  2. For 1 plate; add 1.5 oz. (#20 scoop) across the middle of the corn tortillas and roll into cylinder shaped taquitos, secure with toothpicks. Repeat with second tortilla for a 2 piece order.
  3. Fry taquitos for 2:45-3:00 minutes at 350°F, or until internal temperature reaches 160°F.
  4. Serve with 2 oz. of avocado-grapefruit relish and an additional drizzle of cumin-lime aioli.

Avocado-Grapefruit Relish

  1. Combine ingredients in a mixing bowl and gently fold together, place in an airtight container under refrigeration for assembly.

Cumin-Lime Aioli

  1. Place egg yolks, garlic, cumin, cayenne, lime juice and red wine vinegar in a food processor and process for 30 seconds. While the blade is spinning slowly add olive oil in a thin stream until all is incorporated and aioli is thick, adjust seasoning to taste.

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