Crab Tacos With Mango Salsa And Fennel Cabbage Slaw

• Mango Salsa
• 2 mangos, cut into large chunks
• 1 jalapeno, seeded and roughly chopped
• 1 anaheim or other mild pepper, seeded and roughly chopped
• 1/2 red onion, roughly chopped (you'll use the other half in the taco filling)
• 1/4 cup cilantro, roughly chopped
• 1 tablespoon mint, roughly chopped (optional)
• juice of one lime
• salt to taste
• Fennel Cabbage Slaw and Crab Tacos
• 1 fennel bulb, shredded
• 1 small head of cabbage, cored and thinly sliced
• juice of one lime
• salt to taste
• 1 tablespoon butter
• 1/2 red onion, diced
• 1 jalapeno, minced
• 2 teaspoons ground cumin
• 1 pound fresh cooked crab meat (roughly the meat from a whole crab)
• corn or flour taco-sized tortillas

1. Add the first six ingredients to the bowl of a food processor. Pulse until mangos are in a small dice. Add lime juice and salt, and pulse two times more to combine. Remove to a serving bowl and refrigerate until serving. This step can be done in advance and the salsa tastes especially good on the second day.
2. Toss the shredded fennel, sliced cabbage, and lime juice together in a large bowl. Add salt to taste, and set aside.
3. In a large pan, melt the butter over medium heat. Add the onion, jalapeno and cumin, and saute 3-4 minutes, just until the onion begins to soften. Then, add in the crab meat. Because it's pre-cooked, it should only take a few minutes to warm up.
4. Assemble your taco! Spoon the crab/onion/jalapeno filling into a warm corn or flour tortilla. Top with a heaping spoonful of mango salsa, and a handful of the fennel cabbage slaw. Serve with sliced avocado or a few wedges of lime.

mango salsa, chunks, jalapeno, anaheim, red onion, cilantro, mint, lime, salt, fennel cabbage, fennel bulb, head of cabbage, lime, salt, butter, red onion, ground cumin, crab meat, corn

Taken from food52.com/recipes/15403-crab-tacos-with-mango-salsa-and-fennel-cabbage-slaw (may not work)