Crab-Filled Tortillas With Avocado Sauce

• 2 medium zucchini, trimmed and shredded
• 2 cups lump crab meat, picked over for shells
• 2 jalapenos, seeded and minced
• 1 small red onion, peeled and diced
• 2 tablespoons plus 4 teaspoons chopped cilantro
• 1 teaspoon grated lime zest
• 2 tablespoons fresh lime juice
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• 1 ripe avocado, peeled and pitted
• 6 tablespoons plain nonfat yogurt
• 8 corn tortillas
• 3 cups mixed salad greens, torn
• 1 ripe tomato, diced

1. In a bowl, toss together the zucchini, crab meat, jalapenos, onion, 2 tablespoons cilantro, lime zest and juice, 1 1/2 teaspoons salt and pepper.
2. Set aside.
3. Place the avocado, yogurt and remaining salt in a food processor and pulse to produce a coarse puree.
4. Steam the tortillas until softened.
5. Place a heaping 1/4 cup of the crab mixture in the center of each one and roll the tortilla around it.
6. Divide the greens among 4 plates and place 2 of the tortillas on each plate.
7. Top with a large dollop of the avocado sauce, sprinkle with the tomatoes and remaining cilantro and serve.

zucchini, lump crab meat, jalapenos, red onion, cilantro, lime zest, lime juice, kosher salt, freshly ground pepper, avocado, nonfat yogurt, corn tortillas, mixed salad greens, tomato

Taken from cooking.nytimes.com/recipes/6957 (may not work)