Crab and Avocado Tacos


  1. Separate baby romaine leaves, keeping three for “taco” shells; chiffonade remaining leaf.
  2. Combine crab, mango, corn, and Pico de Gallo. Add Village Garden dressing and cilantro; season to taste.
  3. Place chiffonade of romaine lettuce in the center of a plate. Place three leaves of romaine on the plate. Fill each leaf with crab salad.

  4. Garnish each crab “taco” with one slice of fresh Peak Avocado.


  • 3 slices avocado(s), fresh
  • 4 inner leaves Baby Tuscan Romaine Leaves
  • 1 tsp Peak Fresh Produce® Cilantro, minced
  • 1 tbsp Roastworks corn and roasted jalapeno blend
  • 1/4 cup Empires Treasure lump crab meat
  • 1 tbsp Village Garden® Honey Basil Garlic Vinaigrette
  • 1 tbsp mangos , diced
  • 1 tbsp pico de gallo