Ingredients
Scale
- 6 oz fresh raspberries
- 2 tbsp fresh lime juice
- 3 tbsp chopped fresh jalapenos
- ½ tsp salt
- ¼ tsp cumin
- ¼ cup finely chopped onion
- 10 6 inch corn tortillas, or a corn/flour blend
- 12 oz cream cheese, softened
- 8 oz crab meat, drained and checked for shell pieces
- 1 clove finely minced garlic
- 1½ tbsp fresh lime juice
- 2 tbsp fresh chives or green onions, finely diced
- 1 tsp Worcestershire sauce
- ½ tsp chipotle powder
- ¼ tsp salt
- cooking spray or oil for misting
Instructions
- Make the salsa by combining all ingredients in a bowl and mashing together using a potato masher to make a chunky salsa.
- Adjust seasoning to taste and then cover and refrigerate for at least 1 hour.
- When you are ready to make the taquitos, preheat the oven to 425°F.
- Line a baking sheet with aluminum foil and spray with cooking spray.
- Combine the cream cheese, crab meat, garlic, lime juice, chives, Worcestershire, chipotle, and salt in a bowl and mix with a fork until well combined.
- Soften the tortillas by placing them on a microwave safe plate covered with a damp paper towel and microwave 20 seconds.
- Take the first tortilla, add about 3 tbsp of filling, and roll. Cut in half and place on the baking sheet.
- Repeat with remaining tortillas.
- Spray the tortillas with cooking oil and bake 15-20 minutes until lightly golden with crisp edges.
- Remove from oven.
- Allow to set 5-10 minutes on the pan and then serve immediately with the chilled, raspberry dipping salsa.
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0