Corn and Crab Salad Tortilla Cups


Recipe by Lisa Huff from Snappy Gourmet

Makes 64 cups

1 avocado (cubed)
1⁄2 c red onion (finely chopped)
1⁄2 c fresh cilantro (finely chopped)
2 jalapeno peppers (finely chopped)
2 tbsp olive oil
1 lime (juiced)
1⁄4 tsp salt
1⁄8 tsp black pepper
tortilla chip cups

Place Libby’s® Whole Kernel Sweet Corn, crab, avocado, red onion, cilantro, and jalapeno in medium mixing bowl and gently stir to combine.

In separate small bowl, whisk together olive oil, lime juice, salt and pepper. Pour over salad, and gently stir to combine.

Spoon about 1 tablespoon of salad into each tortilla cup.

SNAPPY TIPS: Salad can be made ahead of time and stored in refrigerator covered overnight. Salad can be served cold or warm. To serve warm, microwave salad in 30 second intervals, stirring after each interval until warmed through.

SNAPPY SUBSTITUTIONS: Instead of crab, you can substitute precooked shrimp or chicken. For a vegetarian option, substitute black beans.