Grilling lends a smoky note to the sweet crabs and scallions in these tacos, while the tangy avocado mash brightens each bite. If you have tender, fresh corn tortillas, use two per taco to hold in all the delicious juice from the crabs. If your tortillas are thicker, stick with one per taco. Serve with grilled corn on the cob.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.