Corn and Crab Salad Tortilla Cups
Recipe by Lisa Huff from Snappy Gourmet
2 tablespoons olive oil
2 tablespoons lime juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
8 ounces crab meat chunks
1 avocado, diced
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
2 jalapeno peppers, seeded and minced
tortilla chip cups
1. In mixing bowl, whisk together oil, juice, salt and pepper. Add corn, crab, avocado, onion, cilantro, and jalapeno; gently stir to combine.
2. Spoon about 1 tablespoon of salad into each tortilla cup.