corn and black bean salad
pico de gallo
mango salsa and gaucamole served with Tostito ScoopsHere is the recipe for the California tacos - compliments of Aunt Debi (serves 4):
One package of lump crab meat (free of shells)
One package ready made coleslaw mix
1/8 tsp Cayenne pepper or chile powder
1 tsp dill
1/2 cup sour cream
1/2 tsp of kosher salt
1 tsp sugar
2 tbls of honey dijon store bought salad dressing (this is one of those ingredients that you can't get in NYC so I just used dijonaisse - looking back I should have squished some honey in there too - next time!)
3 tsp fresh lime juice
Avocados (slice one it should do)
I package taco shells (10 in a pack - I bought the ones that are shaped with the square bottoms so they stand nice and don't fall down!) - brilliant!
Finely chop crab. Throw in a glass bowl and mix with coleslaw. Add all ingredients except avocado. Put bowl in fridge to marinate at least one hour but you can make this in the AM and leave it. Fill each taco shell and top with sliced avocado and your pico de gallo.
Stunning and too die for delish.
And for the little man...